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Place oil in large saucepan over medium heat. Add onion, carrot,
and garlic, and cook for 3-4 mins or until veggies are tender,
stirring often.
Add sun-dried tomatoes, canned tomatoes, chicken broth,
sugar, salt, pepper, oregano, and basil (and pepper flakes).
Bring soup to a boil and then reduce heat to a simmer. Cover
pan and simmer for 30 mins.
Remove from heat. Place soup in a blender (do this in 2 batches
if necessary). Add cream cheese. Remove center piece of
blender lid to allow steam to escape, but place a paper towel
over opening in blender lid to avoid spills. Process for a few
mins until smooth. You could also add cream cheese directly to
the pot and use an immersion blender to combine.
Add additional salt and pepper to taste then divide soup among
bowls. Garnish with a sprinkle of shredded parmesan cheese
and a fresh basil leaf if desired.
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