OBB Cookbook
Ingredients:
1 tablespoon reserved oil from sun-dried tomatoes, or olive oil
1 cup chopped onion
¾ cup shredded carrot
4 cloves garlic, minced
1 teaspoon sugar
1 cup chopped onion
¾ cup shredded carrot
4 cloves garlic, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon dried basil
1/2 teaspoon dried oregano
2/3 cup sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
14 oz can chicken broth
3 oz reduced fat cream cheese
1/2 teaspoon red pepper flakes
Parmesan cheese and fresh basil for garnish
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.
1/4 teaspoon pepper
1 tablespoon dried basil
1/2 teaspoon dried oregano
2/3 cup sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
14 oz can chicken broth
3 oz reduced fat cream cheese
1/2 teaspoon red pepper flakes
Parmesan cheese and fresh basil for garnish
Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
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. (YAY - I LOVE my immersion blender!)
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.
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