Tomato Rasam

Ingredients

1 Tbsp. butter

1 onion, finely chopped

2 large garlic cloves, chopped

1 can (28-oz.) diced tomatoes

1 Tbsp. sugar

1 tsp. dried thyme

1/8 tsp. ground mace

Pinch of cayenne pepper

1/2 cup fat-free half-and-half cream

Salt and freshly ground black pepper

3 Tbsp. snipped dill, for garnish (optional)

Method

Melt the butter in a small Dutch oven over medium-high heat.  Sauté the onion until translucent, 4 minutes.  Add the garlic and sauté until the onions are golden, 5 to 6 minutes.  Add the tomatoes with their juices, the sugar, thyme, mace and cayenne.  Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.

Let the soup sit 20 minutes, uncovered.  Transfer it to a blender (or use an immersion  blender) and reduce the mixture to a purée, either pulpy or completely smooth, as desired.  Blend in the half-and-half.  Season the soup to taste with salt and pepper.

Serve the soup hot