Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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2 garlic cloves, finely chopped
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2 (14 1/2 ounce) cans fire roasted diced tomatoes, undrained
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2 cups roasted vegetable stock, this is the one we think has the best flavor and adds the most to this soup Roasted Vegetable Stock
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1 teaspoon sugar
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1/4 teaspoon crushed red pepper flakes (more or less depending on taste)
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1/2 cup whipping cream
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2 tablespoons chopped fresh basil leaves or 2 tablespoons cilantro leaves
Instructions
- In 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, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; 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 from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.