Ingredients
1T unsalted butter
2T shallot, minced
2 (14.5oz) cans fire-roasted diced tomatoes
3/4 c half & half
1/2 c low-sodium chicken broth
salt, to taste
white pepper, to taste
fresh chives, chopped
parmesan cheese, freshly grated
Preparation
Melt butter in large saucepan over medium-low heat; add shallot. Cover and cook 5 minutes or until tender. Add canned tomatoes and broth, cook until hot. Using an immersion blender, blend soup to a smooth consistency. Measure half & half in a glass measuring cup and add a ladle-full of soup to cream, stir. Once cream is tempered, add to hot soup in pan. Repeat if more cream is needed. Add salt & pepper to taste.
Garnish with chopped chives and freshly grated parmesan cheese.
