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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (28 oz.) cans diced tomatoes |
2 tablespoons unsalted butter |
1 chopped onion |
2 tablespoons light brown sugar |
1 1/2 cups low-sodium chicken broth |
1/4 cup heavy cream |
1 tablespoon worcestershire sauce |
1 teaspoon hot sauce |
salt to taste |
Directions:
1. Drain 2 (28 oz.) cans diced tomatoes, reserving juice (you'll have 2 1/4 cups). Melt 2 Tbsp. unsalted butter in a pan over medium heat. Add 1 chopped onion; cook for 5 minutes. Add tomatoes and 2 Tbsp. light brown sugar, and cook, stirring, until tomatoes have softened, 5 minutes. Stir in 1 1/4 cups reserved tomato juice and 1 1/2 cups low-sodium chicken broth. Bring to a boil, lower heat, and simmer for 10 minutes. Puree soup in batches in a blender until smooth. Return to pot; stir in 1/4 cup heavy cream, 1 Tbsp. Worcestershire sauce and 1 tsp. hot sauce. Salt to taste. Thin with tomato juice, if desired. Serves 8.
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