Italian Sundried Tomato Soup
User Reviews
5
14 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Total Time
55 mins
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Servings
8
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Calories
238 kcal
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Course
Main Course
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Cuisine
Italian
Italian Sundried Tomato Soup
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Hearty and delicious, this Italian sun-dried tomato soup is bursting with classic Italian flavor. Make it ahead for easy entertaining!
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Ingredients
For the soup:
- 1 teaspoon extra virgin olive oil
- 8 ounces Italian sausage bulk
- 1 onion roughly chopped, large
- 2 tablespoons pesto
- 5-6 cups chicken broth low sodium
- 1 tablespoon Italian seasoning
- 12 ounces carrot roughly chopped* about 3 fairly large carrots
- ¼ cup sun-dried tomatoes tightly packed, well-drained, in oil
- 1 14 ½- ounce fire-roasted canned tomato puréed
- 1 ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- ¼ cup heavy cream
For the pine nuts:
- ½ teaspoon extra virgin olive oil
- ¼ cup pine nuts
- For garnish:
- basil fresh leaves
Instructions
For the soup:
- Heat oil in a medium-large pot over medium heat until hot. Swirl to coat bottom of the pot with oil. Add sausage and cook for 8-10 minutes until golden brown. Break sausage into small crumbles with a metal spatula as it cooks.
- Remove sausage to paper towel lined plate or bowl. Set aside. Remove all but 1 tablespoon of the fat from the pot. (If your sausage is very lean and doesn't yield much fat, add enough olive oil to equal 1 tablespoon.)
- Add the onion. Cook for 4-5 minutes, stirring occasionally until translucent. Add pesto and Italian seasoning. Stir well and cook for another 30 seconds.
- Add 5 cups of the broth, carrots, sun-dried tomatoes, fire-roasted tomatoes, salt and pepper to the pot with the onions. Stir with a metal spoon or spatula, scraping up the brown bits (fond) on the bottom of the pot. Bring to a boil, then reduce to a simmer and cook, uncovered for 25-30 minutes or until carrots are very tender.
- Remove from heat and allow to cool slightly then puree with an immersion blender (or regular blender) until smooth. (If using a regular blender, cover the opening at the top of the blender lid with a small, narrow-opening funnel, a folded kitchen towel or several thicknesses of paper toweling to prevent a pressure build up.)
- Return soup to the pot if using a regular blender. Add cream and reserved Italian sausage. Stir well to combine. Taste and add a bit more salt and freshly ground black pepper if needed. Serve warm or allow to cool and store in refrigerator. Soup can also be frozen.
For the pine nuts:
- While soup is cooking combine ½ teaspoon olive oil, pine nuts and ⅛ teaspoon kosher salt in a small sauté pan. Cook over low heat, stirring occasionally until pine nuts begin to brown just slightly, about 1-2 minutes. Remove from heat and set aside.
Notes
- See Café Tips above for further instruction and detailed tips.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
11g
(4%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
32mg
(11%)
Sodium
843mg
(35%)
Potassium
550mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
7410IU
(148%)
Vitamin C
12.7mg
(14%)
Calcium
68mg
(7%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 843mg | 35% |
| Potassium | 550mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7410IU | 148% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 68mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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