| 1. |
In 3-quart saucepan, warm extra virgin olive oil. |
| 2. |
Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender. |
| 3. |
Stir in tomatoes with juice, broth, 1 tablespoon of the basil, sugar and pepper flakes. Heat to boiling. |
| 4. |
Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heat proof bowl; cool slightly, about 15 minutes. |
| 5. |
In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. |
| 6. |
Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil. |
| 7. |
Serve with a low calorie version of grilled cheese and enjoy! |
| 8. |
Note: based on a Betty Crocker recipe. |
