Creamy Tomato Soup

Monday, January 25, 2010

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.



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