Sun Dried Tomato Soup

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Sun Dried Tomato Soup

 

1 Tbs olive oil

1 medium yellow onion, chopped

3 ribs celery, chopped

2 medium carrots, chopped

4 cloves garlic, finely chopped

4 cups vegetable stock

4 cups chopped ripe tomatoes or canned Italian

tomatoes, drained

1 large potato, peeled and diced

1/2 cup sun-dried tomatoes (not in oil)

1 Tbs chopped fresh basil or 1 tsp dried

1 cup milk or soy milk

Sugar, salt, and freshly ground pepper to taste

Chopped chives or cilantro 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 and season with sugar, salt, and

pepper. Serve garnished with chopped chives. Serves 6

to 8.

 

 

 

 

 

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