Sun Dried Tomato Cream Soup Recipes

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SUN DRIED TOMATO SOUP



Sun Dried Tomato Soup image

Creamy Sun Dried Tomato Soup - vegan tomato soup recipe with coconut milk. This dairy free healthy cream of tomato soup takes only 15 minutes.

Provided by Olena Osipov

Categories     Dinner

Time 15m

Number Of Ingredients 9

4 large beefsteak tomatoes (7-8 roma, cut in chunks)
5 large garlic cloves (roughly chopped)
2 tbsp avocado oil or coconut oil
1 cup sun dried tomatoes (I used packed in oil & drained)
14 oz can coconut milk (full fat)
1 cup water or broth of choice
3/4 tsp salt
Ground black pepper (to taste)
Basil (for garnish)

Steps:

  • Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.
  • Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.
  • Remove from heat and using an immersion blender puree until smooth. Add ground black pepper to taste and serve hot garnished with basil. Sprouted toast would be nice too.

Nutrition Facts : ServingSize 1.5 cup, Calories 367 kcal, Sugar 14 g, Sodium 519 mg, Fat 31 g, SaturatedFat 22 g, Carbohydrate 22 g, Fiber 6 g, Protein 6 g

AMAZING SUN-DRIED TOMATO CREAM SAUCE



Amazing Sun-Dried Tomato Cream Sauce image

This is a recipe I've created myself - and everyone that tries it loves it. It tastes just like at a restaurant and it can be made in the amount of time that it takes to cook pasta!

Provided by ~KAREN~

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup heavy cream
3 tablespoons butter
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
¼ cup chopped sun-dried tomatoes
salt and pepper to taste
1 tablespoon pine nuts

Steps:

  • Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 4.3 g, Cholesterol 115.7 mg, Fat 34.8 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 21.2 g, Sodium 280.4 mg, Sugar 1.6 g

CREAM OF SUN-DRIED TOMATO SOUP



Cream of Sun-Dried Tomato Soup image

A nice creamy soup. I make this in the summer when the tomatoes are really fresh from the Farmer's Market (canned is ok). The dried tomatoes add another depth to this soup.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3 cloves garlic, finely chopped
4 cups chicken stock or 4 cups vegetable stock
4 cups chopped ripe tomatoes or 4 cups canned Italian tomatoes, drained
1 large potato, peeled and diced
1/2 cup sun-dried tomato (not in oil)
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 cup half-and-half or 1 cup heavy cream
sugar
salt
fresh ground pepper
chopped chives (to garnish)

Steps:

  • Heat the olive oil in a large pot over moderate heat.
  • Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
  • Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
  • Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
  • Puree in a food processor, or blender, in small batches until smooth.
  • Strain through a fine sieve if desired.
  • Stir in the milk or cream and season with sugar, salt, and pepper.
  • Serve garnished with chopped chives.
  • This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.

SUN-DRIED TOMATO CREAM SOUP



Sun-Dried Tomato Cream Soup image

There is nothing better than a creamy soup to warm you up when it's cold outside. Add sun dried tomatoes and you have the taste of summer...even if it's far off!

Provided by Shannon Cooks

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup sun-dried tomato packed in oil, drained (packed in olive oil)
2 cups tomato juice
2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
basil leaves (to garnish)

Steps:

  • Puree sundried tomatoes and 1 cup tomato juice in blender. Blend until smooth.
  • Place the remaining cup of tomato juice and the blended mixture in a saucepan.
  • Bring to a boil over medium high heat.
  • Remove from heat, add cream, salt and pepper.
  • Return to the stove and cook over low heat until soup is heated through. Do not boil.
  • Garnish with basil and serve.

Nutrition Facts : Calories 475.5, Fat 47, SaturatedFat 27.8, Cholesterol 163, Sodium 717.7, Carbohydrate 13.4, Fiber 1.7, Sugar 4.5, Protein 4.4

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