1 T. butter
1 c. chopped onion
1 c. grated carrots
1 T. minced garlic
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. dried basil
1/2 c. sliced sun dried tomatoes
1 28 oz. can diced tomatoes (or 2 14.5 oz. cans)
1 can chicken broth (14 oz.)
4 oz. cream cheese
Melt butter in large pot over medium heat. Add onion, carrots, and garlic. Saute for 5 minutes, stirring frequently.
Add sugar, salt, pepper, basil, diced tomatoes and sun-dried tomatoes. Cook an additional 2 minutes.
Add chicken broth and bring to boil. Cover, reduce heat and simmer 35-40 minutes.
Remove from heat. Place soup in food processor or blender (you might have to do this in 2 batches). Add cream cheese. Remove center piece from blender lid to allow steam to escape, but cover with paper towel to keep from splattering. Process for a couple of minutes until very smooth.
Pour back into pot and serve. Makes 6 cups.