Creamy Tomato Soup

This soup is so delicious and easy to make! To go with it, we made "grown up" grilled cheese sandwiches on sourdough, made with Havarti and fresh basil. SO good!

1 Tbsp. reserved oil from sun dried tomatoes or olive oil

1 cup chopped onion

3/4 cup shredded caroot

4 cloves garlic, minced

2/3 cup sliced sun dried tomatoes packed in oil

2 (14.5 ounce) cans diced tomatoes, undrained

1 (14 ounce) can chicken broth

1 teaspoon sugar

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon dried oregano

1 Tbsp. dried basil

1/2 teaspoon red pepper flakes, optional

3 ounces cream cheese (reduced fat, if you like)

GARNISHES: Grated parmesan cheese and fresh basil (shown in picture), optional.

Place oil in a large saucepan over medium heat. Add onion, carrot and garlic, and cook for 3-4 minutes or until veggies are tender, stirring often.

Add sun dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, and basil. If you're using the red pepper flakes, add them now.

Bring soup to a boil and reduce heat to simmer. Cover pan and simmer for 30 mins.

Remove from heat; transfer soup to a blender (may need to do this in two batches). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in lid to avoid splatters. Process for a few minutes or until smooth. (You could also just add the cream cheese directly to the pot, and use an immersion blender to combine, if you would like).

Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of grated cheese and fresh basil if desired.

Serves 4-6.

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