Sun-Dried Tomato Soup

Name: Sundried Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4

10 MINPrep Time

25 MINCook Time

4 to 6Servings

by Giadzy

Member Exclusive

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

This soup is hearty and satisfying while not being heavy. The secret? White beans! Blending them up alongside all the other flavor-packed ingredients gives this soup a velvety texture without any cream. It’s a perfect cold weather warmer.

Serve this soup with crusty bread or a grilled cheese for dipping. You will want to sop up all of this love!

sun dried tomato soup

Sundried Tomato Soup

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

2 tablespoons olive oil, plus more to serve
1 carrot, peeled and chopped
1 small red onion, diced
1 celery rib, chopped
1 clove garlic, chopped
1 1/2 teaspoons kosher salt
2 (7.07ounce) jars sundried tomatoes, drained

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 (15-ounce) can cannellini beans, drained and rinsed

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 1/2 cups low-sodium vegetable broth
3 1/3 cups water
1 bunch Tuscan kale, chopped, about 3 cups
Freshly grated parmesan cheese, to serve

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
Olive oil, for drizzling, such as Fratepietro

Instructions

Heat a medium Dutch oven or saucepan over medium high heat. Add the oil to the pan followed by the carrot, red onion, celery, garlic and 1 teaspoon salt. Cook, stirring often, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the sundried tomatoes and cannellini beans and stir to combine. Cook another 2 minutes. Stir in the broth and the water. Bring to a boil and reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the tomatoes are tender and plump, 15 to 20 minutes. Remove from the heat. Using an immersion blender, puree the soup to desired consistency. We leave it with a touch of texture. Return to medium heat and stir in the kale and reaming ½ teaspoon salt. Cook until the kale is tender and wilted, 5 more minutes. Serve with freshly grated parmesan cheese and a drizzle of olive oil.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 305

Amount/Serving % Daily Value

Carbs: 33 grams
Protein: 11 grams
Fat: 16 grams
Saturated Fat: 2 grams
Sodium: 1202 milligrams
Fiber: 9 grams
Sugar: 3 grams

Let’s Cook

Unlock this recipe and more than 1,500 others when you join The Membership

Join Now

2 comments

Julia - Jan 19

Made this tonight. I added approx 2 tsp of sugar to smooth it out, personal preference. My mistake I didn’t chop the kale small enough. Will be sure to do this next time. Very good soup 😃
Carl - Jan 17

This soup is very strongly flavored of sun-dried tomatoes, so don’t make it if that’s not a flavor you adore. I made it pretty close the the recipe, with slight variations in the veg based on what I had. When it was done I added both salt and a bit of sugar to tame the strong acid/bitter notes of the tomatoes. I would finish it with some basil oil or similar. I liked it, but it wouldn’t be everyone’s cup of soup.