Stacey gave me this recipe; also see her baked potato soup. Yum! This soup is rich and creamy – you can definitely taste the sundried tomatoes. You can use an immersion blender which makes less of a mess than doing batches in the blender but either one works fine.
|Creamy Tomato Soup|
1. 1 T reserved oil from sun-dried tomatoes, or olive oil
2. 1 C chopped onion
3. ¾ C shredded carrot
4. 4 cloves garlic, minced
5. 1 t sugar
6. 1 t kosher salt
7. 1/4 t pepper
8. 1 T dried basil
9. 1/2 t dried oregano
10. 2/3 C sliced sun-dried tomatoes, packed in oil
11. 2 – 14.5 oz cans diced tomatoes, undrained
12. 1 – 14oz can chicken broth
13. 3 oz reduced fat cream cheese
14. optional: 1/2 t red pepper flakes; Parmesan cheese; fresh basil for garnish
Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.
Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.