You will need:
- 1 14oz can of Muir Glen tomato sauce
- 1 15oz can of Muir Glen fire roasted tomatoes
- 1 onion diced (locally grown)
- 1 cup vegetable broth (Rapunzel Vegetable Bouillon cubes mixed with boiling water)
- 2 large cloves of garlic, minced (locally grown)
- 3 stalks of Earthbound Farm celery, diced
- 2 cups Earthbound Farm baby carrots, chopped
- 8oz Organic Valley cream cheese
- 4 tablespoons olive oil
- 1 tsp salt
- 2 tsp sugar
- 3 tablespoons freeze dried basil (or fresh)
- freshly ground black pepper to taste
I chose to make mine completely organic so I listed the brands I used in case you are searching for one of these ingredients.
Saute chopped onions, celery and carrots in olive oil until tender. Once tender, add garlic and saute for a minute to bring out the flavor. Next add the tomatoes, tomato sauce, cream cheese and broth. Let this simmer for 30 minutes to let all the flavors come out. At this point taste it and add salt and pepper if needed. Add the sugar and basil next. Transfer the mixture into your food processor or blender. (If you are using your blender make sure not to leave the top on all the way because the hot soup will shatter it)! Blend together until smooth. Serve warm with mozzarella balls and additional basil for garnish.
This recipe was amazing! I tripled it and now we have two more meals for the winter. My whole family loved this soup! Thank you Peas and Crayons for this one!
