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!!
- 1 tablespoon butter
- 1 cup chopped onion (1 medium)
- 3⁄4 cup shredded carrot
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon sugar
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon salt
- 10 large basil leaves, divided
- 3 drained sun-dried tomatoes packed in oil, with herbs
- 2 (14 1/2 ounce) cansorganic diced tomatoes, undrained
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 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 (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to aviod splatters). 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.
- (I didn't have fresh basil, so I used dried basil, I can't wait until summer to use fresh basil, even without it was great!).