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.