Creamy Sundried Tomato Soup

Ingredients (serves 4 - 8)

• 8-10 tomatoes cut into quarties
• 1/2 cup of sundried tomatos in oil/herbs
• 1 onion
• 1 cup of chicken stock
• 1 Tablespoon butter
• 1 chopped or diced onion
• 2-3 garlic bulbs
• 1 teaspoon splenda or sugar
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 3-4 Basil leaves
• 3 oz cream cheese

Method

1. 1. Place onions and garlic in TMX - speed 6 for 5 seconds.
2. 2. Place butter in TM and speed 3 at 100 degrees for 3 minutes
3. 3. Add splenda/sugar, pepper, and salt and cook at 100 degrees on the spoon setting for another 2 minutes
4. 4. Add sun-dried tomatoes, tomatoes and basil leaves and cook at 100 degrees for 3 minutes on spoon setting.
5. 5. Add chicken stock and simmer at 70 degrees on slow spoon for 30 - 40 minutes
6. 6. Blend by moving from speed 1 to 8 with the MC on for about 1 1/2 minutes
7. 7. add in the cream cheese and blend from speed 1 to 8 for approximately 30 - 40 seconds