Tomato Basil Soup

Tomato Basil Soup

Ingredients:

• 1 C chopped onion
• ¾ C chopped carrot
• 4 cloves garlic 
• 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
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (14oz) can chicken broth (or make your own)
• optional: 1/2 tsp red pepper flakes (I did a few shakes) and 3 oz cream cheese
• Optional toppings: Parmesan cheese and fresh basil for garnish

Directions:

Combine all ingredients except cream cheese (if using) and toppings and place in crockpot. Don't worry too much about chopping veggies too fine or mincing garlic, as this will all be blended after cooking. Cook on high 4-6 hours or low 6-8 hours. Blend in blender (add cream cheese at this point if desired) and serve topped with parmesan cheese and fresh basil if desired. Depending on your blender, consider removing small center lid and placing paper towel over to let steam escape while blending.

Notes

We LOVE tomato soup around here and this is the first time I have tried to make it on my own! I'm so glad I did. I forgot to add the cream cheese and I don't think I will! It was very creamy as it was and had a wonderful flavor. I felt like we were eating at a cafe! I don't mean to repeat ourbestbites.com here, but their recipes are fabulous! I made it with the rosemary focaccia bread (also listed on this blog and from ourbestbites) and we all enjoyed it. There's nothing like soups as temperatures drop and winter approaches! I think fresh basil would make it even better (it always does!). You can also make this right before serving on the stovetop (see their link below), but I am partial to prep work in the morning and throwing it all in the crockpot so dinner is a snap and I can focus on the boys when they get home from school instead of dinner preparation. Bless crockpots.

Recipe adapted from (only directions) and picture from: http://www.ourbestbites.com/2009/03/creamy-tomato-soup/