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.

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.

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.