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Theresa’s Creamy Sun-Dried and Fresh Tomato Soup Recipe

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Ingredients

Adjust Servings:
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) cans organic diced tomatoes, undrained
1 (14 ounce) can reduced-sodium fat-free chicken broth

Nutritional information

69.2
Calories
22 g
Calories From Fat
2.5 g
Total Fat
1.3 g
Saturated Fat
5.1 mg
Cholesterol
88.9 mg
Sodium
11.3 g
Carbs
2.8 g
Dietary Fiber
6.2 g
Sugars
2 g
Protein
191g
Serving Size

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Theresa’s Creamy Sun-Dried and Fresh Tomato Soup Recipe

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    Cuisine:

    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!!

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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!!, This soup is good Very thick but smooth My husband and I were thinking 3 stars because it’s not very salty and we are used to saltier soups But I had seconds because it is good The leftovers – the second day soup is definitely a 5 star soup I didn’t feel the need to add any salt to it It’s perfect The only thing I did differently was use 1/2 teaspoon baking soda while it cooked This is a trick I picked up – it cuts the acidity without having to add milk or cream to the soup


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    Steps

    1
    Done

    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.

    2
    Done

    Add Sugar, Pepper, Salt, and 4 Basil Leaves, and Cook 5 Minutes. Add Sundried Tomatoes, Diced Tomatoes, and Broth, and Bring to a Boil.

    3
    Done

    Reduce Heat, and Simmer 1 Hour.

    4
    Done

    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.

    5
    Done

    (i Didn't Have Fresh Basil, So used Dried Basil, I Can't Wait Until Summer to Use Fresh Basil, Even Without It Was Great!).

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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