Note: Easier to just use the immersion blender in the pot until smooth.

1 tbs of butter 1 c chopped onion (1 med) 3/4 c shredded carrot 1 tbs minced shallots 1 tsp sugar 1/4 tsp freshly ground black pepper 1/8 tsp salt 10 large basil leaves; divided 3 drained sun-dried tomato halves, packed in oil with herbs 2 (14.5 oz) cans organic diced tomatoes (undrained) 1 (14 oz) can chicken broth

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 basil leaves, and cook for 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, simmer 1 hour. Remove from heat. Place 1/2 of soup in blender. Removed center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place 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.