Dinner Time: Tomato Soup

This is might actually be my most favorite soup recipe I've ever had. It's the perfect amount of sweet, spicy, and creamy - and it's really, really easy to whip up.

The original recipe I used is from here, but I've made some of my own adjustments each time I've made it and I think I've finally perfected it.

The Goods

2 cans of tomato sauce
2 cans of fire roasted tomatoes
1/2 of a yellow onion, chopped (I only had red this time around and it worked just fine!)
1 cup chicken broth
3-4 cloves chopped garlic
1/2 cup chopped carrots
5oz reduced fat cream cheese

2  teaspoons sugar

Salt to taste
6-7 dashed of red pepper flakes
Parmesan cheese to top

Directions

1. Chop veggies. Saute onions, carrots, salt and garlic in olive oil for 5 minutes

2. Add everything else and simmer for 30 minutes. Add salt

3. Ladle the hot soup into a blender and process until smooth. **cover your blender with a towel** 

 

4. Top with Parmesan cheese or pesto - and enjoy!