PREPARATION:

1. Melt Fleischmann's in medium saucepan over medium heat. Add onion; cook 2 to 3 minutes, or until onion softens, stirring occasionally.
2. Add undrained tomatoes, broth, tomato paste and salt; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 to 10 minutes, or until slightly thickened, stirring occasionally.
3. Slowly add about 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into tomato mixture. Remove from heat.
4. Pour into blender or food processor container and work in batches if necessary; cover. Pulse a few times, then blend just until smooth. Garnish each serving with sour cream or basil, if desired.
5. If soup needs to be reheated, warm slowly over low heat. Do NOT bring to a boil to avoid curdling. To make this soup with less fat, replace the heavy cream with half-and-half. To eliminate the fat coming from cream, use nonfat half-and-half combined with 1 teaspoon cornstarch. Add as described and bring back to a simmer. Do NOT boil to avoid curdling.