The Humpherys Family

Creamy Tomato Soup

Source  Our Best Bites
Recipe Added:  1/12/2012
1 Tbsp olive oil
1 cup chopped onion
¾ cup shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp Kosher salt
1/4 tsp pepper
1 Tbsp dried basil
1/2 tsp dried oregano
2/3 cup sun-dried tomatoes, in oil
2 cans diced tomatoes, undrained
1 can chicken broth
3 oz pkg cream cheese
1/2 tsp red pepper flakes
Optional: Parmesan cheese and 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, basil, and red pepper flakes. 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 (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. 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. Serve with grilled cheese sandwiches, bread sticks, French bread, or rolls.
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