Ingredients
1
tablespoon olive oil
1
small onion, chopped (1/2 cup)
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon coarse ground black pepper
1 1/2
cups half-and-half
1/2
cup chopped fresh basil leaves
Freshly grated Parmesan cheese, if desired
Preparation
In 3-quart saucepan, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
Stir in crushed tomatoes, chicken broth, sugar, salt and pepper. Cover; simmer over medium-low heat 15 minutes.
Remove from heat; stir in half-and-half and basil.
Carefully pour half of mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Place blended mixture in bowl. Repeat with second half of mixture. Return blended soup mixture to saucepan; heat over medium-low heat until heated through. Top servings with Parmesan cheese.
To make ahead and freeze: Make soup as directed in steps 1 and 2; cool to room temperature. Place in 1-gallon resealable freezer plastic bag. Seal bag. Lay flat and freeze up to 3 months. When ready to use, thaw in refrigerator overnight or until completely thawed. Heat in 3-quart saucepan over medium heat; stir in half-and-half and basil. Continue with step 4.
