Theresa's Double Tomato Soup
Found this in cooking light (march 2007) magazine. This recipe was a finalist for side dish category in the cooking light ultimate reader recipe contest. I made this because i had all the ingredients on hand (except for the basil, its winter after all!)! . Delicious and easy! And its good for you, taste like there is cream in this soup, not a drop, that is guilt-free perfection!!
Steps
Melt butter in a large saucepan over medium heat.
Add chopped onion , shredded carrot , garlic , and shallots to pan , and cook for 5 minutes or until vegetables are tender , stirring frequently.
Add sugar , pepper , salt , and 4 basil leaves , and cook 5 minutes.
Add sundried tomatoes , diced tomatoes , and broth , and bring to a boil.
Reduce heat , and simmer 1 hour.
Remove from heat.
Place half of soup in blender.
Remove center piece of blender lid.
Secure blender lid on blender.
Place a clean towel over opening in blender lid.
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining soup.
Divide soup evenly among 6 bowls.
Garnish each serving with 1 basil leaf.
Ingredients
butter, onion, carrot, garlic, shallot, sugar, fresh ground black pepper, salt, basil leaves, sun-dried tomatoes packed in oil, diced tomatoes, reduced-sodium fat-free chicken broth