I’ve been waiting for months (ok maybe weeks or days) for Tom + Chee (the new grilled cheese and tomato soup restaurant) to open up near my office. A friend and I attempted to go there again today and it was still not even close to being open. Since it’s rainy and cold outside I finally decided its time I went ahead and made some myself. This is my favorite recipe for some thick and creamy tomato soup (best served with a hot grilled cheese)! Enjoy!
Creamy Tomato Soup
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
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
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakesOptional: Parmesan cheese and fresh basil for garnish
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
5. 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.