Optional: Parmesan cheese and fresh basil for garnish
Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.
Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.
This delicious soup is so filled with flavor but also filled with tons of veggies. We love to eat this soup with some grilled cheese sandwiches. This makes for a perfect meal that all our kids just love!!
Mary is the mother of three children and currently lives in Missouri, although her location changes frequently while her husband serves as a pharmacist in the US Air Force. Mary grew up in Utah and received her bachelor’s degree in English Education from Brigham Young University. She loves being a mom and considers it her most important role.
Mary loves to hear from you and respond to any and all questions and comments. You can email Mary directly at firstname.lastname@example.org.