Double-tomato soup

1 tablespoon olive oil
1 cup chopped onion (1 medium)
3/4 cup shredded carrot
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
10 large basil leaves, divided
3 drained sun-dried tomato halves, packed in oil with herbs
2 (14.5-ounce) cans organic diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth (or veggie broth)

Heat olive oil in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently.

Add sugar, pepper, salt, and 6 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour.

Remove from heat. Place half of soup in blender (or use immersion blender). Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 4 bowls. Garnish each serving with 1 basil leaf.



Serving Size: Makes 4 servings