Creamy Tomato Soup
The combination of both sun-dried and canned tomatoes gives this creamy tomato soup unmatched flavor. It comes together quickly and is perfect for pairing with a gooey grilled cheese sandwich.
Ingredients
- 1 tablespoon reserved oil from sun-dried tomatoes or olive oil
- 1 cup chopped onion
- ¾ cup shredded carrot
- 4 cloves garlic minced
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 2/3 cup sliced sun-dried tomatoes packed in oil
- 2 14.5 ounce cans diced tomatoes, undrained
- 1 14 ounce can chicken broth
- 3 ounces reduced fat cream cheese
- optional: 1/2 teaspoon red pepper flakes
- optional: Parmesan cheese and fresh basil for garnish
Instructions
- 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. Carefully ladle soup into 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.
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!