SUN DRIED TOMATO SOUP
Creamy Sun Dried Tomato Soup - vegan tomato soup recipe with coconut milk. This dairy free healthy cream of tomato soup takes only 15 minutes.
Provided by Olena Osipov
Categories Dinner
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1.5 cup, Calories 367 kcal, Sugar 14 g, Sodium 519 mg, Fat 31 g, SaturatedFat 22 g, Carbohydrate 22 g, Fiber 6 g, Protein 6 g
CREAM OF SUN-DRIED TOMATO SOUP
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.
Provided by Miss Annie
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
SUN-DRIED TOMATO CREAM SOUP
There is nothing better than a creamy soup to warm you up when it's cold outside. Add sun dried tomatoes and you have the taste of summer...even if it's far off!
Provided by Shannon Cooks
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Puree sundried tomatoes and 1 cup tomato juice in blender. Blend until smooth.
- Place the remaining cup of tomato juice and the blended mixture in a saucepan.
- Bring to a boil over medium high heat.
- Remove from heat, add cream, salt and pepper.
- Return to the stove and cook over low heat until soup is heated through. Do not boil.
- Garnish with basil and serve.
Nutrition Facts : Calories 475.5, Fat 47, SaturatedFat 27.8, Cholesterol 163, Sodium 717.7, Carbohydrate 13.4, Fiber 1.7, Sugar 4.5, Protein 4.4
SUN-DRIED TOMATO CREAM SAUCE
I'm in heaven when I have this. It's so rich & creamy. The success to this recipe relies on the sun-dried tomatoes. I find Unico's julienned cut sun-dried tomatoes packed in oil are the best. Make sure to pick a jar that the sun-dried tomatoes are still bright red, not brown.
Provided by Sous Chef Bentley
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a non-stick pan, melt 1 tbsp of butter over medium heat.
- Saute the garlic.
- Stir in sun-dried tomatoes, whipping cream & brandy.
- Simmer over medium heat until reduced by half.
- Season with salt and pepper.
- Just prior to serving, whisk in butter.
- Stir in the cooked bow tie pasta.
- Toss with fresh basil.
- Serve.
Nutrition Facts : Calories 959.9, Fat 51.5, SaturatedFat 29.5, Cholesterol 248.6, Sodium 196.2, Carbohydrate 87.2, Fiber 4.6, Sugar 2.3, Protein 18.8
VEGETARIAN TOMATO CREAM SOUP WITH SUNDRIED TOMATOES.
This is based on Mark Bittman's Elegant Wintertime Tomato Soup, with more tomatoes and less stock, making it thicker and creamier. It makes enough for a family of three to eat all week and stores very well in the refrigerator. This soup has pretty much changed my life, it is so good. I've served it on it's own with bread and butter or with grilled cheese. I've also put a fried egg into it as well and it was great that way too.
Provided by adhoc
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Put the sundried tomatoes in a heatproof bowl and cover with 4 cups of boiling water.
- Drain the canned tomatoes and preserve the liquid. Cut them in 1/2 and put in a shallow roasting pan. My oven is only big enough for an 8x8 pan and it works for this as well. Try to drain the tomato juice from the roasting pan after you've finished putting them in there, and keep the liquid. Draining will help them roast better.
- Drizzle with two tablespoons of olive oil and sprinkle with thyme.
- Roast in the oven for about 30 minutes. If you used a more shallow pan, the tomatoes will be drier and browned. In the 8x8 it just gives them a nice flavor. You can roast them for longer if you want them to be drier.
- Once the tomatoes are done roasting, pour the soaking liquid from the sundried tomatoes into the roasting pan. It sounds gross, but it's totally good. Trust me. Roughly chop the sundried tomatoes too and add those to the roasting pan also. Break up the roasted tomatoes and scrape up the browned bits at the bottomg at the same time while mixing all of this together.
- Heat the remaining olive oil in a soup pot over medium to medium-high heat (whatever is appropriate for your cookwear). When hot, add the garlic and cook until it begins to change color - about 1 minute. Add the carrot and onion and cook until they start to sweat - about 3 minutes. Sprinkle with salt and pepper, then add the honey and stir until it melts.
- Add the reserved liquid from the canned tomatoes and stir for a few minutes - until the liquid begins to darken. Add the stock and the contents of the roasting pan (at this point, it's the whole peeled tomatoes, the sundried tomatoes, and the soaking liquid for the sundried tomatoes). Chop the basil and add it to the soup.
- Turn the heat up and bring the soup to a boil and the lower so it boils gently. Cover and cook for 30 minutes. (It can cook for longer too, but only needs about 30 minutes. I think it tastes a bit better when it cooks for about an hour).
- Turn off the heat and let it the soup stop boiling and cool a bit. Use an immersion blender to puree the soup. (Or you can let the soup cool to room temperature and puree it in a blender and return to the pan and reheat). Stir in heavy cream and serve or make ahead and reheat when you're ready. This stores will in the refrigerator - I haven't tried in the freezer.
TOMATO & BASIL SOUP
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.
Provided by Good Food team
Time 25m
Number Of Ingredients 9
Steps:
- Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
- Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
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