Creamy Tomato Soup

With the tomatoes in full swing and the weather cooling off a bit I've got the crave for grilled cheese and fresh tomato soup. This is nothing like opening a can of tomato soup. Last summer was the first time I ever made my own tomato soup and I don't think I will ever eat it out of the can again.

Creamy Tomato Soup

1 T olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil (I used some cherry tomatoes that I had dried)
2 (14.5 oz) cans diced tomatoes, undrained (I used fresh tomatoes out of the garden approx. 15-20)
1 (14oz) can chicken broth
3 oz cream cheese (can use light)
optional: 1/2 tsp red pepper flakes

Optional: 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. Add sun-dried tomatoes, canned or fresh 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. Add additional salt and pepper to taste. (Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.)