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.
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| ENJOY! |
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