Creamy Tomato Veggie Soup

This soup is SOOOO yumarama. We ate it for dinner last night and I made some cheesy breadsticks to dip in it, and I was so very very sad that my family ate it all and there were no leftovers for lunch today!! So I remembered last time I made this I doubled it--note to self: Double this every time!! While we were eating my health conscious 11 year old daughter asked me "Mom, is this soup healthy?" And I was so happy to respond "Yes, Rachel. This soup is basically cancer prevention in a bowl." But I promise it's super yummy too. You must serve this with something cheesy, either breadsticks or grilled cheese sandwiches.

Creamy Tomato Veggie Soup
Print Recipe

1 Tablespoon Butter
1 small-medium Onion, chopped
1 cup shredded Carrots
1 Tablespoon fresh Garlic, minced (about 3-4 garlic cloves)
1 teaspoon Sugar
1/4 teaspoon Kosher Salt
1/4 teaspoon pepper
1/3 cup fresh Basil leaves, roughly chopped or 1 1/2 teaspoons dried Basil
1/2 cup Sun Dried Tomatoes in oil
2 14 oz. cans Tomatoes, undrained
3 cups Water
3 teaspoons Chicken Bouillon Powder
4 oz. Cream Cheese (regular or 1/3 less fat work great here)


Heat butter in a saucepan, add onion, carrots and garlic. Saute for about 5 minutes or until soft. Add sugar, salt, and pepper and stir for 1 minute. Add basil, sun dried tomatoes, canned tomatoes, water, and chicken bouillon. Simmer for 30 minutes. Add cream cheese and stir til melted. Next you will take your blender or food processor, and working in 2-3 batches, blend your soup together to mix up all the yummy veggies and cream cheese til it's creamy. Serve with grilled cheese sandwiches or cheesy breadsticks. Go and hide an extra bowl of this dreamy soup to serve yourself tomorrow for lunch. The back of the fridge where no one wants to see or smell the leftover stuffing from Thanksgiving is a perfect place.