Tomato Basil Soup

1 Tbsp. butter
1 Tbsp. olive oil
1 cup shredded carrots (I up this to at least 4 cups but have gone up to five)
3 cloves garlic, minced (or minced garlic to taste)
1 tsp. sugar
½ tsp. pepper
2 Tbsp. balsamic vinegar
¾ cup fresh basil, chopped (or 4 frozen pesto cubes*)
½ cup sun-dried tomatoes, sliced (there have been times I have not had the full amount or have forgotten this step and still yummy!)
3 (14.5 oz) cans diced tomatoes, undrained
2 cups chicken stock
4-5 oz. cream cheese (can use low-fat)
½ cup fresh parmesan

Over medium-high heat, melt butter and olive oil. Add carrots and garlic and cook for 5 minutes, or until carrots are tender, stirring frequently. Add sugar and pepper, and cook for 2 more minutes. Add sun-dried tomatoes, balsamic vinegar, diced tomatoes, chicken broth and basil. Stir to combine and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Ladle soup into a blender (plan to do this about 3 times). Add cream cheese. Remove center piece of blender lid for steam to escape, but cover securely with a paper towel to avoid splatters. Process until smooth, or desired consistency. Repeat. Add fresh parmesan and simmer until ready to serve.

* To make your own pesto cubes: (Keep it simple so you can use it in a variety of ways (no nuts or cheese); in a food processor combine olive oil and basil. Puree. Put into ice cube trays and freeze. When frozen, put cubes into a large Ziploc bag. Add a cube or two to veggies, pastas, soups, etc.)
** Note that the recipe doesn’t call for salt. I find that between the balsamic vinegar, canned tomatoes, chicken stock and fresh parmesan, it’s usually salty enough. Taste the soup just before serving, though, and salt sparingly, if needed.

~This recipe makes a large amount. I usually freeze half of it. It freezes great!~