1 15-ounce can diced tomatoes (undrained)
1 15-ounce can "petite" diced tomatoes (undrained)
1/4 cup chopped onion
2 medium cloves garlic, chopped
1/2 t dried basil
1 t dried Mexican Oregano
1/2 t salt
1 t sugar
1/2 t freshly ground black pepper
1/2 cup heavy cream
Add the regular diced tomatoes, onion, and garlic to a blender. Blend until smooth.
Pour the mixture into a soup pan along with the dried basil and oregano and bring to a boil.
Cover, reduce heat to a very gentle boil, and cook for 5 minutes to cook the onions & garlic.
Uncover, add remaining ingredients, and cook until everything is heated through.
The Johnson Family Cookbook