Fire Roasted Tomato Soup

Makes 4 servings - 1 1/3 cups each
1 Tbs butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
1 3/4 cups chicken broth or vegetable broth
2 Tbs chopped fresh basil leaves, cilantro leaves or Itlaian (flat-leaf) parsley
1 tsp sugar
1/4 tsp crushed red pepper flakes
1/2 cup whipping cream

In 3-quart saucepan, melt butter over medium heat.  Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.

Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes.  Heat to boiling.  Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.

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

Nutrition Information:
1 Serving: Calories 190 (Calories from Fat 110); Total Fat 12g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 40 mg; Sodium 520 mg; Total Carbohydrate 15g (Dietary Fiber 3g, Sugars 9g); Protein 4gPercent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 10%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1