Fire Roasted Tomato Soup

You need

1 tablespoon butter
1 large onion chopped
2 cloves garlic finely chopped
2 cans Fire Roasted diced tomatoes undrained
1 3/4 cups chicken broth
2 tablespoons chopped fresh basil,cilantro leaves or Italian parsley
1/4 teaspoon crushed red pepper flakes
1/2 cup whipping cream
1 teaspoon sugar

How to

In a saucepan, melt butter over medium heat. Add onion and garlic;cook 2 - 3 minutes union onion is crisp tender
Stir in tomatoes, broth and 1 tablespoon of the basil,the sugar and pepper flakes Heat to boiling,reduce heat;cover and simmer for 15 minutes. Remove from heat;pour mixture into large heatproof bowl;cool slightly about 15 minutes

In a blender ,place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Stir in cream and remaining 1 tablespoon basil.