Sun Dried Tomato Soup Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
405 kcal
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Course
Soup
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Cuisine
North American
Sun Dried Tomato Soup Recipe
Description
This Sun Dried Tomato Soup Recipe uses roasted red bell pepper to add sweetness and smoky depth, combined with sun-dried tomatoes packed in oil, fresh Roma tomatoes, onion, garlic, and chicken broth for a rich vegetable base. Roasting and steaming the pepper softens and sweetens it while enabling easy peeling, and blending all ingredients creates a velvety texture. Cooking the blended soup briefly in reserved sun-dried tomato oil brings out the flavors further and slightly darkens the soup. The addition of sugar, salt, and black pepper balances acidity, creating a balanced tomato soup that is vibrant yet smooth.
The soup’s texture is smooth and thickened by blending, with layers of roasted and sun-dried tomato flavor. It can be served warm as a comforting option that works on its own or paired with bread for dipping.
For freshness and storage, keep the soup refrigerated up to 4-5 days and freeze in appropriate containers for 2-3 months. Reheat gently on the stove or microwave, stirring occasionally to maintain even temperature.
Ingredients
- 1 red bell pepper halved, seeded, and stemmed
- 1 sun dried tomatoes 8-ounce jar, packed in oil
- 4 cups chicken broth divided
- 2 cloves garlic
- 2 Roma tomato
- 1/2 onion cut into large chunks, large, sweet
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
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 in the refrigerator for up to 4–5 days in an airtight container.
- Freeze in suitable containers for about 2–3 months for longer storage.
- To reheat, thaw in the refrigerator first if frozen, then warm on the stove or microwave, stirring occasionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 405kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 28567mg | 1190% |
| Potassium | 1435mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 846IU | 17% |
| Vitamin C | 35mg | 39% |
| Calcium | 261mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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