2 tbsp (30 mL) chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley, divided
1 tsp (5 mL) sugar
1/4 tsp (1 mL) crushed red pepper flakes
1/2 cup (125 mL) whipping cream
In 3-quart (3 L) saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
Stir in tomatoes, broth, 1 tablespoon (15 mL) of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon (15 mL) basil.