Sun Dried Tomato Soup Recipe
Experience the warmth of our homemade Sun Dried Tomato Soup, where the boldness of blistered red peppers meets the sweetness of sun-kissed tomatoes, all with the ease of your blender and ready in 30 minutes!
Servings: 8 servings
Calories: 405kcal
Equipment
Ingredients
- 1 red bell pepper halved, seeded, and stemmed
- 1 8-ounce jar sun dried tomatoes packed in oil
- 4 cups chicken broth divided
- 2 cloves garlic
- 2 roma tomatoes
- 1/2 a large sweet onion cut into large chunks
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Using heat-safe tongs, roast the red pepper over an open flame on a gas burner until it is evenly blistered with black spots. Alternatively, you can place the pepper on a sheet pan and broil, skin-side up, in your oven until blistered. Place the pepper in a bowl, cover with foil, and allow to steam for 10 minutes.
- Meanwhile, drain the sun-dried tomatoes from the jar, reserving the oil.
- Pour 1 cup of the broth into the bowl of a high-powered blender. Add the garlic, tomatoes, onion, and drained sun-dried tomatoes.
- Once the pepper is done steaming and has cooled enough to handle, run it under cool water and rub off any parts of the outer skin that come off easily. Add the pepper to the blender, cover, and purée until smooth.
- Heat 2 tablespoons of the reserved oil in a medium saucepan set over medium heat. Once the oil is shimmering, carefully pour in the soup. Allow to cook, stirring constantly, until it begins to darken in color (about 2-3 minutes).
- Stir in the remaining broth and allow the mixture to come to a boil while continually stirring. Turn the heat down to simmer and cook, stirring occasionally, for 10 minutes or until the onion has lost its raw taste. Season with the sugar, salt, and pepper. Taste and add additional salt as needed. Serve with buttered crusty bread.
Notes
Store Sun Dried Tomato Soup in an airtight container in the refrigerator, where it will stay good for up to 4-5 days. To freeze it, pour the cooled soup into freezer-safe bags or containers, and it will last for about 2-3 months.
To reheat, thaw in the refrigerator if frozen, then warm it on the stove over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, using a microwave-safe bowl, stirring at intervals to ensure even heating.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 41g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 28567mg | Potassium: 1435mg | Fiber: 4g | Sugar: 34g | Vitamin A: 846IU | Vitamin C: 35mg | Calcium: 261mg | Iron: 4mg
