Description
A rich and velvety tomato soup made with sun-dried tomatoes, basil, and cream for a deeply flavored and comforting meal.
Ingredients
2 tablespoons olive oil
1/2 medium onion, diced
3 teaspoons minced garlic
28 ounces canned diced tomatoes
1 1/2 cups sun-dried tomatoes (oil-packed, drained)
14 ounces tomato sauce
6 ounces tomato paste
3 teaspoons dried basil
4 cups vegetable broth
1 teaspoon salt
1/4 teaspoon black pepper
1 cup half and half
Sour cream (optional)
Garlic croutons (optional)
Instructions
1. In a large pot over medium-high heat, warm the olive oil. Add diced onion and sauté for 2 to 3 minutes until slightly softened.
2. Stir in the garlic and cook for another minute.
3. Add diced tomatoes, sun-dried tomatoes, tomato sauce, tomato paste, basil, and vegetable broth. Stir well and bring to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
5. Using an immersion blender or blending in batches, blend the soup to your preferred consistency.
6. Stir in salt, pepper, and half and half. Simmer uncovered for an additional 10 minutes.
7. Serve hot with optional sour cream and garlic croutons.
Notes
Blend longer for a smoother texture. Add red pepper flakes for heat or parmesan for extra richness.
- Prep Time: 3 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop simmering and blending
- Cuisine: American