Saturday, September 28, 2013

Sun-Dried Tomato Soup

This is the sun-dried tomato soup that Bob made last Sunday. He found the recipe in an old issue of Food and Wine magazine and had clipped it, hoping I'd give it a try. That hadn't happened and it had been languishing a good long while. He remembered the recipe when we were planning a light supper for our rainy day interlude. We quickly agreed on toasted cheese and bacon sandwiches made with chunky slabs of peasant bread and some English cheddar and Irish bacon we had received for the holiday. We both thought the deeply colored soup would be a perfect accompaniment. Many of you know that the Silver Fox was trained as a cook by the army. The story of that misadventure can be found here. While he rarely cooks anything other than holiday breakfasts, he is quite skilled in the kitchen when he wants to be. As you might suspect, I revel in the moments he wants to be. I quickly surrendered half the kitchen and let him have a go at it. This is a pantry soup, so, we had everything he needed to make it on hand. The soup is lovely, but there are a few things you should be aware of if you decide to make it. This bears no resemblance to your mother's tomato soup. As a matter of fact, the soup has the color you associate with a bowl of chili and the predominant flavor is the very distinctive taste of oil-packed sun-dried tomatoes. Palates that like bold flavors will love this soup. Others, probably not so much. The task of making it can be made easier if you use a food processor to chop the tomatoes. If you don't have one at your disposal, snip the tomatoes with kitchen shears as they can be hard to cut with a knife. Bob added a whole can of diced tomatoes and their juices to the recipe and also used a small quantity of concentrated sun-dried tomato paste to intensify the flavor of the soup as it neared the end of cooking. You can have the soup ready for the pot in 20 minutes and on the table in much less than an hour. This will probably never replace your recipe for tomato soup, but it is a wonderful change of pace for those who like strong flavors. We will be making it again. Here's the recipe.

Sun-Dried Tomato Soup...from the kitchen of One Perfect Bite courtesy of Grace Parisi and Food and Wine Magazine


1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 small onion, chopped

1 garlic clove, sliced

1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped

1 (14.5-oz.) can diced tomatoes, drained but juices reserved

1 (14.5-oz.) can chicken broth

2 thyme sprigs

Salt and freshly ground pepper

1 tablespoon concentrated sun-dried tomato paste or canned tomato paste

1/4 cup heavy cream


1) In a large saucepan, melt butter in the olive oil. Add onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. Add sun-dried tomatoes and canned tomatoes. Combine reserved tomato juice and chicken broth in a 3 to 4 cup measure. Add water to make three cups liquid. Add liquid to pot with thyme. Season to taste with salt and pepper. Cover and simmer over low heat until vegetables are very soft, about 20 minutes. Discard thyme sprigs. Stir in tomato paste.

2) Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in creme fraiche or cream and heat through. Season to taste with salt and pepper. Yield: 4 servings.

You might also enjoy these recipes:

Hearty Tomato Soup - Pennies on a Platter

Tuscan Tomato-Basil Soup - Teenie Cakes

Roasted Tomato Soup - Jenn Cuisine

Creamy Tomato Soup and Foccacia - Inquiring Chef

Tomato Basil Soup - Katy's Kitchen

Tomato Soup with Chickpeas and Spinach - Seriously Soupy

Creamy Tomato Soup with Basil - Verses from my Kitchen

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