Sun-Dried Tomato and Basil Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 ½ cup shallots, diced
- 1 small carrot, very finely chopped
- 1 small celery sprig, diced
- 3 cloves garlic, smashed
- 1 cup sundried tomatoes, patted dry if packed in oil (keep 1–2 halves from package to garnish)
- 4 cups fresh tomatoes, chopped
- 3 cups vegetable broth
- Fresh thyme and parsley sprigs, tied with kitchen twine in a bouquet garni
- 1 large handful fresh basil leaves
- ½ teaspoon maple syrup
- Sea salt and black pepper
- To serve: pumpernickel croutons, fresh basil, olive oil
Instructions
In a large soup pot, heat the olive oil over medium heat. Add the shallots, carrot, celery, and garlic. Cook, covered, until soft and fragrant, about 8 minutes, stirring often to make sure it doesn’t burn.
Add the dried tomatoes, stir for one minute. Add the chopped heirloom tomatoes, vegetable broth, and bouquet garni. Season to taste with sea salt and pepper. Bring to a boil, lower the heat to medium, and simmer, uncovered, for about 15-20 minutes.
Discard the bouquet garni. Add the fresh basil leaves and maple syrup. Let cool. Transfer to a blender and blend until smooth. Transfer the soup back to the pot. Taste and adjust seasonings, if necessary. Serve with some croutons, some sun-ripened tomatoes, more fresh basil, and a drizzle of olive oil. Bon appétit!