Cream of Sun-Dried Tomato Soup

Name: Cream of Sun-Dried Tomato Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 celery ribs, chopped; 2 medium carrots, chopped; 3 cloves garlic, finely chopped; 4 cups chicken stock or 4 cups vegetable stock; 4 cups chopped ripe tomatoes or 4 cups canned Italian tomatoes, drained; 1 large potato, peeled and diced; 1/2 cup sun-dried tomato (not in oil); 1 tablespoon chopped fresh basil or 1 teaspoon dried basil; 1 cup half-and-half or 1 cup heavy cream; sugar; salt; fresh ground pepper; chopped chives (to garnish)

Submitted by Miss Annie

"A nice creamy soup. I make this in the summer when the tomatoes are really fresh from the Farmer's Market (canned is ok). The dried tomatoes add another depth to this soup."

Download

photo by Kitty Z

Ready In:: 55mins
Ingredients:: 15
Serves:: 6-8

ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3 cloves garlic, finely chopped
4 cups chicken stock or 4 cups vegetable stock
4 cups chopped ripe tomatoes or 4 cups canned Italian tomatoes, drained
1 large potato, peeled and diced
¹⁄₂ cup sun-dried tomato (not in oil)
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 1 cup half-and-half or 1 cup heavy cream
sugar
salt
fresh ground pepper
chopped chives (to garnish)

directions

Heat the olive oil in a large pot over moderate heat.
Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
Puree in a food processor, or blender, in small batches until smooth.
Strain through a fine sieve if desired.
Stir in the milk or cream and season with sugar, salt, and pepper.
Serve garnished with chopped chives.
This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Mmmm.... delicious. Easier to make than it might look. I did strain it through a sieve, as I wanted a very smooth soup and it would have been fairly textured even after a long whizz in the food processor otherwise. I did not find that it needed any sugar. Really nice.

Jenny Sanders
I have made this a few times now. It was a repeat last night using some leftover carrots and potatoes. I did toss in some Parmesan Cheese rinds for added flavor. The soup is processed in the Vita-Mix and for me there is no need to strain it. In place of the milk, I stir in some Greek yogurt. It reduces the calories and gives a nice twang. Thanks for posting the recipe.

PaulaG
Really good soup!!! I did love this, I was into it with a spoon the whole way along. The taste was much sharper before I added the milk and I actually really liked that, but I did add milk and it was wonderful to! I also did not strain this through a sieve, I found the texture to be quite nice. Thanks for posting.

kelly in TO
Oh, this was amazing! I nearly ate the whole pot myself. I made this a one dish meal by poaching some chicken breasts in the simmering soup (step 4). If you let a little veg stick to the meat, it looks very "done" and no one would know it was just sitting in the soup pot. ;) After removing the chicken, I used my stick blender to puree, and also found that I did not need any sugar, it was just perfect as is. Thanks!

Kitty Z
Wonderful hearty soup! I didnt change a thing. I used milk rather than cream and didnt need the sugar. I also did not strain like other reviewers because I liked the texture. I will make agian.

sunkist100