Fire Roasted Tomato Soup

Ingrédients

• 1 cuillère à soupe olive oil
• 3 1/2 cups fire roasted diced tomatoes
• 1/2 cup fat free half & half cream
• 1/4 cuillère à café crushed red pepper flakes
• 2 cuillères à soupe basil
• 1 3/4 cups chicken broth
• 2 gousse garlic
• 1 tasse, haché onion
• 1 cuillère à café sugar

Directives

1. In 3-quart saucepan, warm extra virgin olive oil.
2. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
3. Stir in tomatoes with juice, broth, 1 tablespoon of the basil, sugar and pepper flakes. Heat to boiling.
4. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heat proof bowl; cool slightly, about 15 minutes.
5. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture.
6. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
7. Serve with a low calorie version of grilled cheese and enjoy!
8. Note: based on a Betty Crocker recipe.