TOMATO SOUP - lightened

This is a tomato soup recipe from Pioneer Woman that I make often for my lunch.   I love cream and butter but sometimes a little is even better than a lot.  I halved the butter and cream but the soup was rich and creamy  and I didn't miss the added fat.  The cooking sherry is optional but it really adds sparkle to this soup.  It is sold on the market condiment shelves so I feel fine using it.

1 small onion chopped or 3 T. dry onion flakes

2 T. butter

2 -  14 oz. cans of diced tomatoes

4 cups of water and 1 can of tomato sauce or 1- 46 oz. bottle of tomato juice.

2 T. chicken base without MSG (I like Costcos 'better than bullion') or just add salt to taste. 

1 C. cooking sherry, optional but delicious

¼ C. chopped basil or 2 T. dried or more to taste
2 T. of sugar to taste.  (2 was plenty for me but PW used 6)

3/4-1 C. whipping cream with ½ C. water or milk and 3 T. Flour, mixed

Fresh ground pepper 

Cook the onion in the butter until it starts to barely brown (even the dry flakes).  Add the diced tomatoes and chop with an immersion blender a little.  Add everything else except the cream mixture and simmer for 20 minutes. Add 1/3 cup orzo or broken spaghetti if desired and simmer 5 minutes.  Add the Cream and simmer 5 minutes more.  Sprinkle each serving with Parmesan cheese and serve.  Makes 4 generous bowls.