56ozMuir Glen fire roasted diced tomatoes no salt added with juice, (two, 28-oz cans)
2cupschicken broth un-salted,I use Swansons
1Tablespoonsugar,or add to taste
1teaspoonMrs. Dash Original Table blend no salt
1/2teaspoonblack pepper, ground,or to taste
1/3cupheavy whipping cream,or more to taste to reduce acidity
fresh basil or chives,for garnish
1/3cupshredded parmesan cheese for topping*,optional
*Use an enameled, non-stick or stainless steel pot (non-reactive pot) due to the tomato acidity when cooking.
Heat pot or Dutch oven over medium heat. Add butter to melt then add chopped onions. Sauté for 10-12 minutes, stirring occasionally, until soft and golden. Add minced garlic and sauté 1 or two minutes more.
Add diced tomatoes with the juice, un-salted chicken broth, sugar, Mrs. Dash and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
For a desired thinner consistency use an immersion blender to blend the soup in the pot to desired consistency. (Recommended) Or carefully use a blender in batches; be careful with hot soup. Return blended soup to the pot and continue over medium heat.
Add the heavy cream and stir well. Season to taste with Mrs. Dash and pepper if needed and turn off the heat. Add more cream or sugar to taste if the soup seems to acidic.
Ladle into bowls and top with shredded parmesan and chopped basil or chives.
Parmesan cheese is not included in nutrition calculation. Shredded Parmesan should have about 40mg sodium per tablespoon.