This recipe is from a good friend of mine, also named Betsy. It's easy and vastly superior to the canned variety and makes a quick supper with grilled cheese sandwiches. Originally a Weight Watchers recipes, it's low in fat/calories compared to its counterparts. It also freezes well! We keep the supplies on hand and even used evaporated milk instead of the cream successfully.
1/2 cup sliced onion
1 (14.5-oz.) can diced tomatoes in juice
1 can chicken broth
1 (8-oz.) can tomato sauce
1/2 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/4 teaspoon dried thyme
1/2 cup half-n-half
Saute onions in non-stick pan with cooking spray. Add everything else except cream. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Cool. Process in blender or food processor until smooth. Stir in cream.
To freeze: multiply by five and divide into 2 1/2 cup servings in ziploc bags. Thaw and warm.