I love homemade tomato soup- so when I spotted this easy-looking recipe over at Our Best Bites while blog-surfing, I bookmarked it and ended up making it for dinner a few days later. It was a perfect way to use up the rest of my Neufchatel cheese from making their taquitos. I only had 2 oz. left (instead of the 3 oz. the recipe calls for), but it was fine. My immersion blender made this soup recipe even easier!
I have to add that the whole fam loved this- it was really popular with the kids, especially with freshly shredded parmesan cheese, and goldfish crackers on top. ;)
Creamy Tomato Soup
adapted from Our Best Bites
1 T reserved oil from sun-dried tomatoes, or olive oil
1 cup chopped onion
1/2 cup shredded carrot
4 cloves garlic, minced
1/2 tsp sugar
salt, to taste (I didn't use any- other ingredients are salty enough)
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can reduced-sodium chicken broth
2-3 oz Neufchatel cream cheese, room temp
Optional: 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, if desired, pepper, oregano and basil.
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. (*I highly recommend getting an immersion blender for soups!*)
5. Serve hot. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.
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