This recipe I discovered last week and I have to say it's the best homemade tomato soup I have made yet. I loved the fact that it didn't have bread in it which a lot of tomato soup recipes have making it a carbo load.
Sun-Dried Tomato Soup
serves 4
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil (I used the oil from the sun-dried tomatoes)
1 small onion, chopped
1 garlic clove, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped (use kitchen shears)
10 oz can mild Ro-Tel tomatoes, drained but juices reserved
20 oz chicken broth
2 thyme sprigs (or 1/4 teaspoon dried)
salt and freshly ground pepper to taste
2 tablespoons concentrated sun-dried tomato paste (or canned tomato paste)
1/4 cup heavy cream
Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes. Add sun-dried tomatoes, drained tomatoes, tomato paste, and thyme; cook for several minutes stirring frequently. Add reserved tomato juice and chicken broth. Bring to a boil; reduce heat to simmer. Simmer until vegetables are SUPER soft, about 20 minutes.
Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in heavy cream and check seasoning. Add more chicken stock if you like your soup thinner.
