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home > recipes > soups > cream of sun-dried tomato soup
1 Tbs (15 ml) olive oil 1 medium onion, chopped 2 ribs celery, chopped 2 medium carrots, chopped 3 cloves garlic, finely chopped 4 cups (1 L) vegetable stock (or chicken stock for a non-vegetarian version) 4 cups (1 L) chopped ripe tomatoes or canned Italian tomatoes, drained 1 large potato, peeled and diced 1/2 cup (125 ml) sun-dried tomatoes (not in oil) 1 Tbs (15 ml) chopped fresh basil or 1 tsp (5 ml) dried 1 cup (250 ml) milk, half and half, or heavy cream Sugar, salt, and freshly ground pepper to taste Chopped chives for garnish Heat the olive oil in a large pot over moderate heat. Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Bring to a boil and simmer covered for 20 minutes, until the vegetables are tender. Puree in a food processor or blender in small batches until smooth, straining through a fine sieve if desired. Stir in the milk or cream and season with sugar, salt, and pepper. Serve garnished with chopped chives. Serves 6 to 8.

Cream of Sun-dried Tomato Soup


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keyword: cream
keyword: dried
keyword: tomato
recipes for soups
recipes by butterflydog
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(posted October 1, 2008)

1 Tbs (15 ml)
olive oil
1 medium
onion, chopped
2 ribs
celery, chopped
2 medium carrots, chopped
3 cloves
garlic, finely chopped
4 cups (1 L) vegetable
stock (or chicken stock for a non-vegetarian version)
4 cups (1 L) chopped
ripe tomatoes or canned Italian tomatoes, drained
1 large
potato, peeled and diced
1/2 cup (125 ml)
sun-dried tomatoes (not in oil)
1 Tbs (15 ml) chopped fresh
basil or 1 tsp (5 ml) dried
1 cup (250 ml)
milk, half and half, or
heavy cream
Sugar, salt, and freshly ground pepper to taste
Chopped chives for
garnish

Heat the
olive oil in a large pot over moderate heat. Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Bring to a boil and simmer covered for 20 minutes, until the vegetables are tender. Puree in a food processor or blender in small batches until smooth, straining through a fine sieve if desired. Stir in the milk or cream and season with sugar, salt, and pepper. Serve garnished with chopped chives.

Serves 6 to 8.


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