Fire Roasted Tomato Soup

I always add more cream to mine! I serve it with breadsticks and salad. Hunts just came out with diced fire roasted tomatoes.
Submitted by the Ward sisters, Adrienne Poulsen, Afton Mcfee and Carlie Stanfield.
When Afton made it she puts it all in the blender and blends it first then boils it. I like to sauté the onions first. It’s great both ways.

Preparation time - 20 minutes Start to finish – 40 minutes
Makes 4 servings (1 1/3 cups each)

Ingredients
1 tablespoon 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 can (14 oz) reduced-sodium chicken broth or vegetable broth
2 tablespoons chopped fresh basil, cilantro or Italian flat-leaf parsley
1 teaspoon sugar
¼ teaspoon crushed red pepper
½ cup whipping cream

Directions
In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter for 2
to 3 minutes, stirring constantly, until onion is crisp-tender. Stir in tomatoes, broth, and 1
tablespoon of the basil, the sugar and red pepper. Heat to boiling. Reduce heat; cover and
simmer 15 minutes. Remove from heat; uncover and cool slightly, about 5 minutes. In
blender, place half of the mixture. Cover and blend until pureed. Add remaining mixture;
cover and blend until pureed. Return to saucepan; heat over medium heat until hot.
Remove from heat; stir in cream and remaining 1 tablespoon basil.