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Sun-Dried Tomato Soup

By The Almond Eater

Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup California Sun Dry sun-dried tomato halves, jarred

3 tbsp sun-dried tomato oil (from jar)⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 vine ripe tomatoes, diced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup yellow onion, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 garlic cloves, smashed ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 can (6 oz.) tomato paste ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups vegetable broth ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup milk of choice ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and pepper to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fresh basil for garnish

Sauté the tomatoes, onion and garlic with the sun-dried tomato oil in a large pot (I used my Dutch oven) over medium heat until the tomatoes are soft.

Next, add the sun-dried tomatoes and tomato paste and sauté for 1 minute before adding in the broth and milk. Bring soup to a simmer, then cover the pot and reduce heat to low, simmering for 10 minutes.

Use a slotted spoon to scoop soup contents into a blender and pulse until smooth. Pour mixture back into the pot and stir to combine.

Serve with extra milk (or heavy cream) on top and fresh basil and enjoy!