Sun-Dried Tomato Soup
There is nothing cozier then a bowl of homemade tomato soup. Our go-to recipe is a flavorful twist on the traditional favorite. The sun-dried tomatoes complement the creamy base and make it ideal for a cozy night in or an impressive starter for guests. Pair with a slice of toasted bread, a salad, or grilled cheese sandwich for a meal.
Servings: 6 to 8
Ingredients
- 3 Tbsp sun dried tomato oil from the drained tomatoes
- 5 vine ripe tomatoes diced
- ½ cup yellow onion sliced
- 4 garlic cloves smashed
- 1 cup Sun-Dried Tomato Halves with Herbs drained
- 1 can (6 oz.) tomato paste
- 2 cups vegetable broth
- 1 cup milk of choice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Sauté the California Sun Dry Sun-Dried Tomato Halves, onion and garlic with the sun-dried tomato oil in a large pot (I used my Dutch oven) over medium heat until the tomatoes are soft.
- Next, add the sun-dried tomatoes and tomato paste and sauté for 1 minute before adding in the broth and milk. Bring soup to a simmer, then cover the pot and reduce heat to low, simmering for 10 minutes.
- Use a slotted spoon to scoop soup contents into a blender and pulse until smooth. Pour mixture back into the pot and stir to combine.
- Serve the tomato soup with extra milk (or heavy cream) on top and fresh basil and enjoy!
