Feisty Sun-dried Tomato Soup

Yesterday I found a must make recipe for Sun-dried Tomato Soup on one of my favorite blogs, One Perfect Bite.  Mary's blog is full of wonderful recipes, tempting photos, and entertaining commentary - if you haven't yet stumbled upon it, I recommend you visit soon.

But I digress.  This soup began as a recipe Mary's husband had clipped from Food and Wine magazine.  He couldn't wait to try the recipe, and neither could I, but I had to make a few adjustments based on the ingredients I had in my pantry.  1) I didn't have any fresh thyme, only dried, and 2) instead of a 14.5 oz can of diced tomatoes, I only had a 10 oz can of mild Ro-Tel tomatoes.  Not wanting to take time to run to the store, I used what I had on hand and adjusted the amount of tomato paste and chicken stock the recipe called for.  I'm so pleased with the results that I doubt I'll ever make the original recipe.  If you like the flavors of the southwest and don't mind a little heat, this is the soup for you - Eeehaaa!

Feisty Sun-Dried Tomato Soup

makes 4 servings

Printable Recipe

Ingredients

• 1 tablespoon unsalted butter

• 1 tablespoon extra-virgin olive oil

• 1 small onion, chopped

• 1 garlic clove, sliced

• 1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped (use kitchen shears)

• 10 oz can mild Ro-Tel tomatoes, drained but juices reserved

• 20 oz chicken broth

• 2 thyme sprigs (or 1/4 teaspoon dried)

• salt and freshly ground pepper to taste

• 2 tablespoons concentrated sun-dried tomato paste (or canned tomato paste)

• 1/4 cup heavy cream

Directions

1. Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes.

2. Add sun-dried tomatoes, drained Ro-Tel tomatoes, tomato paste, and thyme; cook for several minutes; stirring frequently.

3. Add reserved tomato juice and chicken broth.

4. Bring to a boil; reduce heat and simmer until vegetables are very soft, about 20 minutes.

5. Transfer small batches of soup to a blender and puree.

6. Return to pot and warm over low heat.

7. Stir in heavy cream and check seasoning.

8. Add more chicken stock if you like your soup thinner.

recipe inspired by One Perfect Bite

10 Minute Cream of Tomato Soup

The outside temperature has taken a dive and I spent most of the day warding off a chill with thoughts of a toasty grilled cheese sandwich and comforting bowl of steamy tomato soup for dinner.  Oh yeah, that was going to fix me up!  Of course I didn't realize there was no tomato soup in the pantry.  When dinner time arrived I found diced tomatoes, whole tomatoes, crushed tomatoes, tomato paste, tomato puree, sun dried tomatoes... even ro-tel tomatoes, but not one single can of simple tomato soup.  So I surveyed the ingredients at hand, threw a few things together, and this is what I came up with - an incredibly delicious version which only took about 10 minutes to make.  I hope you'll give it a try.

Enjoy!

10 Minute Cream of Tomato Soup

Serves 2-4

Printable Recipe

Ingredients

• 28 ounce can of San Marzano crushed tomatoes or tomato puree

• 1 cup milk

• 1 cup half and half

• 2 teaspoons dried basil

• 1 teaspoon dried granulated onion or onion powder (not onion salt)

• 1/2 teaspoon celery seed (not celery salt)

• 1/2 teaspoon kosher salt

• 1/2 teaspoon finely ground black pepper

• basil oil for garnish

Directions

1. Combine all ingredient together in a medium saucepan and heat; stirring occasionally.

2. Drizzle with basil oil and serve.

Note

• For silky smooth soup, puree in blender before serving.