Creamy Tomato-Basil Bisque

• 1 tablespoon olive oil
• 1 small onion, chopped (1/2 cup)
• 2 garlic cloves, minced (1 tablespoon)
• 2 (28 ounce) cans muir glen organic fire roasted diced tomatoes
• 2 teaspoons sugar
• 1 teaspoon balsamic vinegar or 1 teaspoon sherry wine vinegar
• 1 teaspoon dried basil
• 1 bay leaf
• 2 1/2 cups low sodium vegetable broth
• 1/2 cup half-and-half or 1/2 cup soy coffee creamer
• 1/4 cup fresh basil, chopped (for garnish)

1. Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
2. Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into sauce pan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.

olive oil, onion, garlic, muir glen organic, sugar, balsamic vinegar, basil, bay leaf, vegetable broth, soy coffee creamer, fresh basil

Taken from www.food.com/recipe/creamy-tomato-basil-bisque-428703 (may not work)