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Photo Credit: Elizabeth Newman

Sundried Tomato Soup

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



Prep Time

10 minutes

Cook Time

25 minutes





Image of Sundried Tomato Soup



  1. 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 Serving Size
per serving
Amount/Serving % Daily Value
23 grams
8 grams
10 grams
Saturated Fat
1 grams
522 milligrams
6 grams
2 grams
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2 reviews & comments

  • Author's avatar image

    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 😃

  • Author's avatar image

    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.

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