Low Fat Creamy Tomato Soup

So, Smithalicious has been slow and the posts lately.

This is because it is summer...and we are all on summer vacation mode.
Super fun.
Super busy.

Today, I had some extra time and decided the plow through all the recipes I've been waiting to post.
I can thank Pinterest for most of my (Matti's) finds...but some other sites and cookbooks as well.

Hope you are all having a good summer!
...........................................................................................................................................................................
I love tomato soup. Especially creamy tomato soup.
Paradise Cafe kind of tomato soup.
So, when I found this recipe in Our Best Bites Cookbook, I was curious.

I substituted sun dried tomato pesto instead of the actual sun dried tomatoes. I used the whole jar and it was DELICIOUS.
I've made this recipe with low fat and non fat cream cheese and I couldn't tell the difference in taste...so it gets extra points for being tasty and healthy.

Enjoy!

Matti

CREAMY TOMATO SOUP

Recipe by Our Best Bites,

1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil (I used sun dried tomoto pesto.. 1 jar...delicious!)
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese

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, 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.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.