Creamy Sun Dried Tomato and Basil Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat the olive oil over medium heat.
• STEP 2.Add the onions and garlic to the pot and sauté until the onions are translucent.
• STEP 3.Add the sun-dried tomatoes and vegetable broth to the pot and bring to a simmer.
• STEP 4.Simmer for 10 minutes to allow the flavors to meld together.
• STEP 5.Remove the pot from the heat and let it cool slightly.
• STEP 6.Using an immersion blender or regular blender, blend the soup until smooth.
• STEP 7.Return the soup to the pot and stir in the cream and fresh basil.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Heat the soup over low heat until warmed through.
• STEP 10.Serve the creamy sun-dried tomato and basil soup hot, garnished with additional fresh basil leaves if desired.

Cooking Tips

• If you prefer a chunkier soup, you can reserve some of the sun-dried tomatoes and add them back into the soup after blending.
• For a vegan version, you can substitute the cream with coconut milk or a non-dairy cream alternative.
• This soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Store any leftover creamy sun-dried tomato and basil soup in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.
• Serve the creamy sun-dried tomato and basil soup as a starter or pair it with a grilled cheese sandwich or crusty bread for a complete meal.