Creamy Tomato Basil Soup

Ingredients:

• 1 yellow onion, grated   A food processor makes this a whole lot easier!
• 4 ribs celery, grated
• 3/4 lb carrots, grated
• 1 1/2 T minced garlic
• 2 T dry basil
• 1/2 T red pepper flakes (Omit or reduce if you don't like spicy food)
• 32 ounces of beef stock
• 1 jar spaghetti sauce
• 8 oz cream cheese, cut into small chunks (I use low-fat)
• 4 T basil pesto
• 4 T brown sugar

Directions: 

1. Saute onions, celery, carrots, & garlic in vegetable oil until onions are translucent
2. Add dry basil and red peper flakes, cook for 2 minutes
3. Add beef stock & pasta sauce, bring to a boil then reduce heat to simmer
4. Add cream cheese and simmer until cheese is dissolved, stirring frequently
5. Stir in basil pesto, remove from heat
6. Add brown sugar, stir, then serve

This recipe is one of my all-time favorite soups.  It's got lots of veggies, lots of flavor, and even a little kick.  Always a huge hit when I've made it for friends and family.  My recipe is only slightly modified from one I originally got from Kristen Labrie who made it for a staff party.  Everyone went crazy for it so she sent out the recipe to the whole staff.  Two easy modifications you could make would be to reduce or omit the spice (with the spice above I'd say it's about a 1 1/2 - 2 star) - another would be to omit the cream cheese for a lower fat version.  I've tried it all different ways and love them all, but the one above is my most favorite.  With a food processor, this recipe is very quick and easy.  I usually double this recipe which fills up my 8qt. stockpot.  For dinner club, I quadruple which makes even extra which I freeze.