Imagine a soup so rich and vibrant that each spoonful whispers the warm tales of Italian countryside kitchens. Our Italian Sun Dried Tomato Soup is not just a recipe; it's a culinary journey that transforms simple ingredients into a luxurious, creamy experience that will make your taste buds dance with delight. In just 35 minutes, you'll create a restaurant-worthy dish that looks gourmet but is incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 jar sun dried tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Begin by gathering all your ingredients: 1 jar of chopped sun dried tomatoes, 1 chopped onion, 2 minced cloves of garlic, 4 cups of vegetable broth, 1 cup of heavy cream, salt and pepper to taste, and 1 tablespoon of olive oil.
- In a large pot, heat the olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the garlic is fragrant, add the chopped sun dried tomatoes to the pot. Stir well to combine with the onions and garlic, cooking for about 2-3 minutes.
- Pour in the vegetable broth, stirring to combine all ingredients. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes. This will allow the flavors to meld together.
- After simmering, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be sure to let it cool slightly to avoid splatters.
- Return the blended soup to the pot over low heat. Stir in the heavy cream and mix well until fully incorporated.
- Season the soup with salt and pepper to taste, adjusting according to your preference.
- Allow the soup to heat through for an additional 5 minutes, stirring occasionally.
- Once heated, remove from heat and serve hot. Garnish with fresh herbs or a drizzle of olive oil if desired. Enjoy your Italian Sun Dried Tomato Soup!
Tips
- Quality matters: Use high-quality sun-dried tomatoes for the most intense flavor. Look for those packed in olive oil for extra richness.
- Blending technique: For the smoothest texture, use an immersion blender directly in the pot. If using a standard blender, let the soup cool slightly to prevent potential splattering.
- Cream consistency: Add heavy cream at the end and heat gently to prevent curdling. Stir continuously for a silky smooth finish.
- Flavor enhancement: For an extra flavor boost, consider adding a splash of white wine when sautéing onions or garnishing with fresh basil leaves.
- Make-ahead friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 5g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
