Our Best Bites Creamy Tomato Soup
- Number of Servings: 5
Ingredients
1 T reserved oil from sun-dried tomatoes, or olive oil 1 C chopped onion¾ C shredded carrot4 cloves garlic, minced 1 tsp sugar1 tsp kosher salt1/4 tsp pepper 1 Tbs dried basil 1/2 tsp dried oregano 2/3 C sliced sun-dried tomatoes, packed in oil2 (14.5 oz) cans diced tomatoes, undrained1 (14oz) can chicken broth 3 oz reduced fat cream cheese optional: 1/2 tsp red pepper flakesOptional: Parmesan cheese and fresh basil for garnish
1. 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.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this 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. You could also add cream cheese directly to the pot and use an immersion blender to combine.
5. 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.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user WINTERFYRE.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this 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. You could also add cream cheese directly to the pot and use an immersion blender to combine.
5. 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.
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user WINTERFYRE.
Nutritional Info Amount Per Serving
- Calories: 164.7
- Total Fat: 6.0 g
- Cholesterol: 12.0 mg
- Sodium: 303.8 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.7 g
- Protein: 6.4 g