Soup's on!

A few months ago i had a great bowl of tomato soup, and i have been trying to make the perfect soup ever since. I tried Panera's recipe, Cooking Light's recipe, the Pioneer Women's recipe and more. Tonight we had some friends for dinner and this is the recipe i finally ended up with.

Creamy Tomato Soup

Chop finely - one medium onion

Saute in olive oil, along with 2 roasted, minced garlic cloves.

When they are translucent, place in food processor, along with 1/4 cup

olive oil preserved sun dried tomatoes, and puree.

Return mixture to pot.

Add three 14 oz cans Glen Muir chopped tomatoes, and two cans tomato paste, simmer until they are tender and then use an immersion blender or food processor to obtain the texture you desire. Add 2-3 Tbsp Chicken soup base, salt and pepper, smoked paprika to taste.

Continue to simmer above. When it is close to serving time, add 1/4 cup dry white wine and 1 quart fat free half and half.

Garnish with fresh basil, croutons and asiago cheese.

This makes a pretty large pot. Note:pureeing the sun-dried tomatoes might seem a little time-consuming and unnecessary to some, but it really makes a difference in the flavor of your soup. Trust me.

Aidan doing the dishes after dinner! What a great helper he is!