Creamy Tomato Soup

Ok, seriously, if you haven't looked at this website you need to go there NOW. Every recipe I have tried on there has turned out delicious, so be prepared to see a lot of those recipes posted on here. I really love tomato soup and so does everyone in my family, so instead of breaking out good ol' Campbells, I tried to make my own. It was surprisingly easy and it tasted like heaven. It doesn't taste a bit like Campbells, more like a grown up version.

1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.


2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.

If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil

3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.

4. Remove from heat. Place soup in 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 splatters. Process for a couple of minutes until very smooth.

5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.