Fire-Roasted Tomato Soup
2 tablespoons. butter
1½ teaspoons minced garlic
1 medium onion, chopped
1 28 oz. can of crushed tomatoes
2 14.5 oz. cans fire roasted diced tomatoes
4 cups chicken broth
½ cup half-and-half
Melt the butter in a medium saucepan over medium-low heat.
Add onion and garlic, sauté until translucent, about 6 minutes.
Add tomatoes and broth, bring to a boil.
Reduce heat and simmer until thickened; about 45 minutes.
Slowly add half-and-half to soup, stirring constantly.
Serve hot.
Makes 6-8 servings
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