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.


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