2 T unsalted butter
1 yellow onion, finely chopped
1 T sugar
1 T all-purpose flour
1 14.5-oz can low-sodium chicken broth
2 28-oz cans crushed tomatoes
1 c. half and half
1/4 tsp. cayenne pepper
Melt butter in a large saucepan over medium heat. Add onion and sugar and cook intil onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.
Puree mixture in batches and return to pot. Stir in half and half and cayenne pepper. Season with salt. Heat through and serve.
Makes 8 Servings 3 WW Points