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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Tomato Soup Recipe

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This recipe for Creamy Tomato Soup 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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