Creamy Tomato Soup

1 Tablespoon reserved oil from sun dried tomatoes/olive oil

1 cup chopped onion

¾ cup shredded carrot

4 cloves garlic minced

2/3 cup sliced sun-dried tomatoes packed in oil

2 14.5oz cans of diced tomatoes undrained

1 14oz can chicken broth

1 teaspoon sugar

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

½ teaspoon dried oregano

1 tablespoon dried basil

½ teaspoon red pepper flakes (optional)

3 ounces reduced fat cream cheese

Garnishes: grated parmesan cheese and fresh basil.

Place oil in a large saucepan over medium heat. Add onion, carrot and garlic and cook 3-4 minutes until vegetables are tender, stirring often. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, and basil. If you’re using red pepper flakes, add them now. Bring soup to a boil and then reduce heat to a simmer. Cover pan and simmer for 30 minutes. Remove from heat. Transfer soup to a blender or use an immersion blender. Add cream cheese. Remove center piece of blender to allow heat to escape. Process for a few minutes until smooth. Add additional salt and pepper to taste then serve.