Ingredients
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1
-
1
-
2
-
2
-
3
-
4
-
4
-
1
-
1/2
-
1
-
1
-
-
-
-
Directions
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 , I have made this a few times now It was a repeat last night using some leftover carrots and potatoes I did toss in some Parmesan Cheese rinds for added flavor The soup is processed in the Vita-Mix and for me there is no need to strain it In place of the milk, I stir in some Greek yogurt It reduces the calories and gives a nice twang Thanks for posting the recipe , Really good soup!!! I did love this, I was into it with a spoon the whole way along The taste was much sharper before I added the milk and I actually really liked that, but I did add milk and it was wonderful to! I also did not strain this through a sieve, I found the texture to be quite nice Thanks for posting
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Steps
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1
Done
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Heat the Olive Oil in a Large Pot Over Moderate Heat. |
|
2
Done
|
Add the Onion, Celery, Carrot, and Garlic and Saut Until Tender but not Brown, About 5 Minutes. |
|
3
Done
|
Add the Stock, Tomatoes, Potato, Sun-Dried Tomatoes, and Basil. |
|
4
Done
|
Bring to a Boil, Reduce Heat, and Simmer Covered For 20 Minutes, Until the Vegetables Are Tender. |
|
5
Done
|
Puree in a Food Processor, or Blender, in Small Batches Until Smooth. |
|
6
Done
|
Strain Through a Fine Sieve If Desired. |
|
7
Done
|
Stir in the Milk or Cream and Season With Sugar, Salt, and Pepper. |
|
8
Done
|
Serve Garnished With Chopped Chives. |
|
9
Done
|
This Soup Gets an Additional Tomato Punch from the Concentrated Flavor of the Sun-Dried Tomatoes. |
