Tomato Basil Soup

Ingredients

2 tablespoons salted butter

1/4-1/2 cup minced onion

1/2 cup finely shredded carrots

1 clove garlic minced

2 (8 oz) cans tomato sauce

6 oz cream cheese, softened

1 (28 oz) cans whole tomatoes, undrained or 2 can stewed tomatoes or 1 qt tomato juice homebottled

1 teaspoon salt

1 tablespoon dried basil

Directions

Sauté onion, carrots, and garlic in butter in a large saucepan until onions are soft. Add tomato sauce and cream cheese and whisk until well combined. Add whole tomatoes (or other options) and cook another minute. Use an immersion blender to purée mixture until smooth. Add salt and basil and warm on low heat until heated through.

Notes

Everything But Gluten Free cookbook by Michelle Lowe

Great with grilled cheese sandwiches