Source: dLife

This soup is a creamy blend of sun dried tomato and fresh tomato.

Servings

1 olive oil cooking spray
1 cup fresh chopped onion
0.5 cup fresh chopped celery
0.5 cup chopped carrots
2 tsp minced garlic
4 cup low sodium vegetable broth
4 cup chopped tomato (or 32 ounces reduced sodium whole tomatoes, undrained and chopped)
1 large russet potatoes , peeled and cubed
0.5 cup sun dried tomatoes (not in oil)
0.5 tsp ground basil leaves
0.5 cup fat free half and half (or skim milk)
2 tsp sugar
1 pinch salt (to taste)
1 pinch black pepper (to taste)
1 pinch chopped parsley , finely chopped (or finely chopped fresh basil)

1 Heat a cooking spray coated pot over medium heat. Cook onions, celery, carrot, and garlic 5 to 8 minutes or until soft.
2 Mix in stock, tomatoes, potato, sun-dried tomatoes, and basil, and let boil.
3 Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft.
4 Using a food processor or blender, puree mixture until smooth. Pour back into pot and mix in half-and-half.
5 Cook over medium heat for 3 to 5 minutes. Sprinkle sugar, salt, and pepper into soup and top with basil.

Use any variety of fresh tomatoes for added flavor.