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
- 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.
- Add the sun-dried tomatoes, diced tomatoes and broth. Bring to a boil and then reduce heat and allow to simmer for 1 hour.
- Allow to cool and puree in batches in a blender or food processor until smooth. Serve warm.