Cream of Pimiento Soup

I made this soup a few nights ago when Aubrey had to work the night shift. I saved it for then because I knew this wouldn't be something he'd be jumping up and down for. He doesn't enjoy eating pimientos like I do.
I used the fat free half and half to cut down on some calories, and it worked just fine. This is a very rich soup and would pair great with a nice salad.

Recipe from Southern Living's Easy Weeknight Favorites Cookbook

Ingredients:
1 (4 ounce) jar diced pimiento, undrained
3 Tablespoons butter
3 Tablespoons all-purpose flour
1 (14 and 1/2 ounce) can chicken broth
1 and 1/2 cups half-and-half (I used fat free)
2 teaspoons grated onion
1/2 teaspoon salt
1/4 teaspoon hot sauce
Garnish: sour cream

Directions:
Place pimiento in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add broth and half-and-half to saucepan; cook over medium heat, stirring constantly, until thickened and bubbly (15 to 20 minutes).
Stir in pimiento, onion, salt, and hot sauce; cook over medium-low heat, stirring constantly, until heated. Garnish, if desired.
Yield: 3 and 1/2 cups.