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Creamy Tomato Soup Recipe

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This recipe for Creamy Tomato Soup, by , is from Berndt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 Tbsp. olive oil
1 cup chopped onion
3/4 cup shredded carrot
4 cloves garlic, minced
2/3 cup sliced sun-dried tomatoes packed in oil
2 - 14.5 oz. cans diced tomatoes, undrained
1 - 14 oz. can chicken broth
1 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried oregano
1 Tbsp. dried basil
1/2 tsp. red pepper flakes, optional
3 oz. reduced fat cream cheese

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.

Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.

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

Remove from heat. Transfer soup to a blender. Add cream cheese. Process for a few minutes until smooth.
Add additional salt and pepper to taste.




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