Words & Brush Recipe Corner: ALL-SEASON SUN-DRIED TOMATO SOUP

 ALL-SEASON SUN-DRIED TOMATO SOUP

 Lisa -Starr 

lisa-starr.com/shop

I've always been a believer in soup for all seasons and, when it's a soup suitable for serving both hot and cold, it offers double the versatility.

My signature Sun-Dried Tomato Soup - a best-seller in my Meatland days - takes the timeless title.

Simply delicious served hot, I believe it's even better served chilled, aptly garnished with a swirl of cream and a zesty lemon gremolata.

ALL SEASON SUN-DRIED TOMATO SOUP

 

2 tablespoons (30 ml) oil

1 large onion, chopped

1 teaspoon (5 ml) crushed garlic

1/4 cup (60 ml) sun-dried tomatoes, chopped*

4 tablespoons (60 ml) tomato paste

Large (800 grams) can crushed tomatoes

1/2 teaspoon each (3 ml) dried basil and oregano

3 cups pareve {vegetarian} chicken stock

1 sprig fresh rosemary

2 sprigs parsley

1 cup (250 ml) fresh cream/non-dairy creamer

Sugar to taste

Salt and pepper to taste

 

1: Heat oil and fry the onion, garlic and sun-dried tomatoes for 3 minutes.

2: Add the tomato paste and canned tomatoes and fry a further 2 minutes.

3: Add the dried herbs and stock and allow to simmer for 25 minutes.

4: Remove from heat, add the rosemary and parsley and blend till smooth.

5: Return to heat, stir through cream, add sugar to taste (you will need quite a bit as the tomatoes are tart) and seasoning.         
6: Serve hot or chilled garnished with grated lemon zest and chopped parsley.

* Can use dried tomatoes or sun-dried tomatoes in oil.

ENJOY!

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