Fire-Roasted Tomato Soup

Now is the perfect time of year for soups that warm you up from the inside out.  This is a spicy twist on a traditional tomato soup.

2 T butter
1 ½ t minced garlic
1 medium onion, chopped
1 (28-oz.) can crushed tomatoes
2 (14.5-oz.) can fire roasted diced tomatoes
4 c chicken broth
½ c half & half

Melt the butter in a medium saucepan over medium-low heat. Add onion and garlic, sauté until translucent, about 6 minutes. Add tomatoes and broth, bring to a boil. Reduce heat and simmer until thickened; about 45 minutes. Slowly add half & half to soup, stirring constantly. Serve hot. Makes 6-8 servings.