Sun-dried tomato soup

Name: Sun-dried tomato soup
Ingredients: 1 tablespoon olive oil; 1 small onion (100 g); 2 garlic cloves; 1 tablespoon tomato paste; 10 sun-dried tomatoes; 500 g fresh or canned tomatoes; 500 ml chicken or vegetable broth; 5 g fresh basil; 5 g fresh thyme; 5 g fresh oregano; 1 teaspoon salt; 1/2 teaspoon ground pepper

Soups - Sun-dried tomato soup by Nicoleta M. - Recipia

Sun-dried tomato soup starts with the tomatoes sautéed for a minute before the broth goes in, then simmers for 20 minutes. With onion, fresh or canned tomatoes and fresh herbs, it comes out red and slightly thick if you blend it, with chunks if you leave it as is. I choose sun-dried tomatoes that are still soft, not hard and brittle. Prep: 15 minutes. Cook: 29 minutes. Total time: 44 minutes. Serves: 4. About 100 kcal and 2 g protein per serving.

Ingredients

1 tablespoon olive oil
1 small onion (100 g)
2 garlic cloves
1 tablespoon tomato paste
10 sun-dried tomatoes
500 g fresh or canned tomatoes
500 ml chicken or vegetable broth
5 g fresh basil
5 g fresh thyme
5 g fresh oregano
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Finely chop the onion and sauté it in the olive oil for 5 minutes, until softened. 2. Chop the garlic and sun-dried tomatoes. Add them to the pot with the tomato paste and cook for 1 minute, until the garlic smells fragrant. 3. If using fresh tomatoes, wash, peel and blend them. Add them to the pot, or add the canned tomatoes directly; cook for 3 minutes, until they start to bubble. 4. Pour in the chicken or vegetable broth and simmer everything for 20 minutes, until the tomatoes and onion have softened. 5. In the last 2 minutes, add the basil, thyme, oregano, salt and pepper. 6. Serve the soup chunky or blend it until smooth.

Notes

It goes well with toasted bread, especially if you leave the soup chunky. Use vegetable broth instead of chicken broth to keep it vegetarian. Store it in a sealed container in the fridge for up to 3 days; stir it when reheating, since the tomatoes settle to the bottom. Very ripe fresh tomatoes release more juice, so the soup comes out thinner than with canned tomatoes. Jarred sun-dried tomatoes may already be salted, so taste before adding all the salt. For a smooth soup, I blend it with an immersion blender right in the pot, keeping the head of the blender below the surface of the liquid.