Creamy Tomato Basil Soup
2 tablespoons olive oil
2 carrots, diced
2 celery stalks, diced
1 leek, white part only, thinly sliced
2 garlic cloves, minced
1 tablespoon tomato paste
4 cups vegetable stock
1 large can (32 ounces) peeled plum tomatoes
⅓ cup (about 10) sundried tomatoes (not in oil)
¼ cup loosely packed fresh basil
Heat the olive oil in a 3.5 quart saucepan set over medium high heat. Add the carrots, celery, leek, and garlic; sauté 5 minutes, until softened. Add the tomato paste and cook 1 minute.
Stir in the vegetable stock, canned tomatoes (with their liquid), and dried tomatoes. Bring to a boil, then reduce the heat and simmer 30 minutes. Stir in the basil.
Transfer the soup to a blender; blend until smooth.
Return the soup to the pan and stir in the cream cheese until melted.
Recipe by: Lauren Keating, Healthy. Delicious.
|Amount Per Serving||% DV**|
|Dietary Fiber 8.3 g||%|
|Protein 1.8 g|
|Vitamins & Minerals||% DV**|
** Percent Daily Values (DV) are based on a 2,000 calorie diet.