Fire-Roasted Tomato Soup

1 Tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz) 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 parsley
1 teaspoon sugar
¼ teaspoon crushed red pepper
½ cup whipping cream

Preparation Directions
1. In a 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stilling constantly, until onion is crisp-tender.

2. Stir in tomatoes, broth, 1 tablespoon basil, sugar and red pepper. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove from heat, uncover and cool slightly, about 5 minutes.

3. 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.