I had all the ingredients on hand and decided it was about time I make homemade sun dried tomato soup. This recipe is easy and quick to make.
I love soup. To the extent that I could eat it for breakfast, lunch and dinner. And that’s exactly what I decided to do this past Sunday. I had all the ingredients on hand and decided it was about time I make home made sun dried tomato soup. This soup is supposed to be pureed but I was so eager to try it that I ate two whole bowls before I got to this step. It’s good either way. Just a matter of preference over the consistency.
Now, when I eat my soup I want it boiling hot. None of this lukewarm gulp it up quickly nonsense. The steam must be coming off the surface.I can’t even begin to express how annoying it is when you sit down, get comfortable, are ready to slurp delicious soup leftovers only to realize that the microwave/stove has failed you and the soup is barely even hot. That’s the worst. D could eat the soup at any temperature – not me though, I want mine just right.
Recipe Adapted from Fifteen Spatulas
A simple tomato based soup with an extra twist from the sun dried tomatoes
10 minPrep Time
35 minCook Time
45 minTotal Time
- 2 tablespoons butter (use olive oil for vegan version)
- 1 cup chopped red onion
- 2 garlic cloves, minced
- 1/2 cup sun dried tomatoes in oil, chopped
- 28 oz can diced tomatoes
- 1-2 teaspoons dried basil
- 1/2 cup chicken broth (use vegetable broth for vegan version)
- 1/4 cup heavy cream (use coconut milk for vegan version)
- Over medium heat melt butter in large pot. Add garlic and onion and cook for 4-5 minutes, until softened. Add sun dried tomatoes cook 1 minute.
- Add diced tomatoes, chicken broth, 1 teaspoon basil, salt and pepper. Bring to a boil and reduce heat to simmer. Simmer for 20-25 minutes, covered.
- Add heavy cream and 1/2-1 teaspoon basil. Stir to combine. Cook 1-2 more minutes, until heavy cream thoroughly mixed. Let soup cool slightly and puree in blender or food processor. Garnish with fresh parsley or basil.