Homemade tomato soup is so much better than the canned stuff. This is another recipe adapted from Weight Watchers. The original used fat-free half-and-half in place of the cheese and parsley instead of basil. Half-and-half (fat-free or any other kind) is not something I normally have in the fridge. Neufchatel cheese, on the other hand, is a staple in our house. One of our cats loves the stuff.
1 tablespoon olive oil
2 large onions, chopped
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (35-ounce) cans whole peeled tomatoes, drained
5 sun dried tomatoes (not packed in oil), chopped
5 cups vegetable broth
1/3 cup fresh basil leaves
8 ounces neufchatel cheese, softened (or cream cheese)
Sliced basil leaves for garnish
Set Global Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onions, garlic, salt, and pepper; cook, stirring occasionally until the onions are softened, about 5 minutes. Add the tomatoes and the broth. Cover and cook in the Sun Oven until the flavors are blended, 3 to 4 hours. Stir the basil into to soup. Working in batches puree the soup in a blender or food processor. Return the soup to the pot, whisk in the cheese and cook over medium heat until thick, about 5 minutes. Ladle into bowls and garnish with sliced basil.
makes 6 servings.