Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.