If you have never made your own tomato soup, you should really try it. It’s so easy and the final product is so flavorful I promise you’ll be licking the bowl. This one combines a combo of both canned and sun-dried tomatoes and it also includes some reduced-fat cream cheese which instantly makes it rich and creamy. And unlike other “creamy” soups, this one is fairly low calorie (Which means you can pair it with a big toasty sandwich or a few warm breadsticks and not feel guilty!)
After the veggies are tender, you’ll add in both canned and sundried tomatoes along with a few seasonings and some chicken broth. After simmering, you’ll pop it in the blender with the secret ingredient (the cream cheese!)
And puree until smooth
To serve, I like to sprinkle it with some freshly grated parmesan cheese and a sprinkle of basil.
And it pretty much begs to be eaten along side a grilled cheese sandwich. Just so you know.
note: modified from original posting. Don’t panic, I made it better!
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakesOptional: Parmesan cheese and fresh basil for garnish
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
5. 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.