Double Tomato Soup

1 tablespoon unsalted butter

1 medium onion, chopped

3/4 cup shredded carrot

1 tablespoon garlic, minced

1 tablespoon shallot, minced

1 teaspoon sugar

1/4 teaspoon fresh ground pepper

1/8 teaspoon salt

4 basil leaves

6 drained sun-dried tomato halves (the packed in oil kind), chopped

2 14.5 oz cans of diced tomatoes

1 14 oz can vegetable broth

1. Melt butter in large sauce pan over medium high heat. Add onion, carrot, garlic and shallot, cooking for 5 minutes until vegetables are tender and stirring frequently. Add the sugar, salt and pepper and basil leaves, and continue to cook for another 5 minutes.
2. Add the sun-dried tomatoes, diced tomatoes and broth. Bring to a boil and then reduce heat and allow to simmer for 1 hour.
3. Allow to cool and puree in batches in a blender or food processor until smooth. Serve warm.