Fire Roasted Tomato Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
2 (14 1/2 ounce) cans fire roasted diced tomatoes, undrained
2 cups roasted vegetable stock, this is the one we think has the best flavor and adds the most to this soup Roasted Vegetable Stock
2 tablespoons chopped fresh basil leaves or 2 tablespoons cilantro leaves
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (more or less depending on taste)
1/2 cup whipping cream

Preparation

In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.