Harvest Tomato Soup

Mmmm...the smoky, rich flavor of fire roasted tomatoes, with a little kick of cayenne.

1 tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz. each)  fire roasted tomatoes (we use Muir Glenn organic)
14 oz. chicken broth
2 tablespoons fresh basil, or 3 tsp. dried if you just don't have fresh
1 teaspoon raw honey
1/4 teaspoon cayenne pepper
1/2 cup plain Greek style yogurt

In large soup pot melt the butter. Add onion and cook 3 minutes over medium heat. Add garlic and cook 1 minute more. Stir in undrained tomatoes, broth, basil, honey and cayenne. Bring to boil. Cover and simmer at reduced heat for 15 minutes. Remove from heat and allow to cool slightly. Pour the mixture (in batches) into blender and puree. Return the pureed soup to the pot and cook over medium heat until hot. Remove from heat. Stir in faux whipped cream. Garnish with garlic pita bites, recipe below.

Garlic Pita Bites:
Cut 2 whole wheat pita into squares.  Put into a microwave proof bowl. Top with 1 tbsp. butter and sprinkle with garlic salt. Micro in 30 second increments, stirring with each stop, until toasted.