Theresa'S Double-Tomato Soup

• 1 tablespoon butter
• 1 cup chopped onion (1 medium)
• 3/4 cup shredded carrot
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 10 large basil leaves, divided
• 3 drained sun-dried tomato halves, packed in oil with herbs (such as California Sun Dry brand)
• 2 (14.5-ounce) cans organic diced tomatoes, undrained
• 1 (14-ounce) can fat-free, less-sodium chicken broth

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
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butter, onion, shredded carrot, garlic, shallots, sugar, freshly ground black pepper, salt, basil, tomato halves, tomatoes, chicken broth

Taken from www.myrecipes.com/recipe/theresas-double-tomato-soup (may not work)