Best Cream Of Sun Dried Tomato Soup Recipes

SUN DRIED TOMATO SOUP

Steps:

• Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.
• Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.
• Remove from heat and using an immersion blender puree until smooth. Add ground black pepper to taste and serve hot garnished with basil. Sprouted toast would be nice too.

CREAMY TOMATO SOUP

Steps:

• Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
• Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

CREAM OF SUN-DRIED TOMATO SOUP

Steps:

• 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.