Double Tomato Soup

INGREDIENTS:
1 Tbsp Butter
1 cup Chopped Onion
1/2 cup Shredded Carrots
1 Tbsp Minced Garlic
1 Tbsp Minced Shallots
1 tsp Sugar
Dash of Salt & Pepper
10 lg Basil Leaves, divided
3 drained sun-dried tomato halves, packed in oil
2 regular cans diced tomatoes, undrained
1 regular can low sodium chicken broth

DIRECTIONS:

1. Melt butter in large saucepan and saute' onion, carrot, garlic and shallots.

2. Cook until veggies are tender.

3. Add sugar, salt, pepper and (4) basil leaves.

4. Cook for 5 minutes.

5. Add sun-dried tomatoes, diced tomatoes and broth and bring to a boil.

6. Reduce heat, simmer (1) hour, remove from heat.

7. Use immersion blender to puree' or blend in processor in batches.

Nutrition Facts per Serving: 

• Calories: 263
• Total Fat: 15g
• Cholesterol: 8 mg
• Sodium: 423 mg
• Dietary Fiber: 7 g

Servings: 4