0 from 21 votes
Italian Sundried Tomato Soup
Hearty and delicious, this Italian sun-dried tomato soup is bursting with classic Italian flavor. Make it ahead for easy entertaining!
Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 8
Calories: 238 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the soup:
- 1 teaspoon extra virgin olive oil
- 8 ounces bulk Italian Sausage
- 1 large onion roughly chopped
- 2 tablespoons pesto
- 5-6 cups low sodium chicken broth
- 1 tablespoon Italian seasoning
- 12 ounces carrots roughly chopped* about 3 fairly large carrots
- ¼ cup well-drained sun-dried tomatoes in oil tightly packed
- 1 14 ½- ounce can fire-roasted canned tomatoes puréed
- 1 ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup heavy cream
For the pine nuts:
- ½ teaspoon extra virgin olive oil
- ¼ cup pine nuts
- For garnish:
- fresh basil 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.
Cup of Yum
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
Calories
238kcal
(12%)
Carbohydrates
11g
(4%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
32mg
(11%)
Sodium
843mg
(35%)
Potassium
550mg
(16%)
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
% 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.