I share so many recipes with all of you. Probably every great recipe that I come across. BUT there is one recipe that I refuse to give up. So after getting nagged by my friends and neighbors, I am offering you this:
This is not my tomato soup recipe, but one that comes in a close second. I still love mine too much to just hand it out. One day… Maybe… Until then this will have to do.
You ALL know that I’m a huge fan of the site Our Best Bites. Their cookbooks are my most used, mainly because they offer the a new spin on our family favorites. They have never led me down the wrong path. So when I saw this recipe for creamy tomato soup in their first book, I figured I’d give it a try.
- 2-3 T. olive oil
- 1 C chopped onion
- ¾ C shredded carrot
- 4 cloves garlic, minced
- 1 t. sugar
- 1 t. kosher salt
- ¼ t. pepper
- 1 T. dried basil
- ½ t. dried oregano
- ⅔ C sliced sun-dried tomatoes, packed in oil
- 1(28 oz) cans diced tomatoes, undrained
- 1 (14oz) can chicken broth
- 3 oz cream cheese
- Sauté the onion, carrot, and garlic in the olive oil over medium heat in a large pan until softened. It typically takes two to three minutes.
- Add the sun dried tomatoes, diced tomatoes, chicken broth, sugar, salt, pepper, basil, and oregano to your pot. Simmer for 30 minutes.
- Mix in the cream cheese. Use a hand blender to process the soup to the consistency you desire.
This soup is amazingly easy. I used my KitchenAid 5 speed hand blender to process my soup and it made the whole process a breeze. If you aren’t lucky enough to own one of these, you can always use a blender. Just make sure to separate it into two batches, and leave the center of the lid off for steam to escape.
The cream cheese adds a lot, so don’t skip that step. We serve our soup with a fun cheese-pull-apart bread that you can find on the Rhodes Bread Blog next week!