|Feisty Sun-Dried Tomato Soup - ButterYum|
Yesterday I found a must make recipe for Sun-dried Tomato Soup on one of my favorite blogs, One Perfect Bite. Mary's blog is full of wonderful recipes, tempting photos, and entertaining commentary - if you haven't yet stumbled upon it, I recommend you visit soon.
But I digress. This soup began as a recipe Mary's husband had clipped from Food and Wine magazine. He couldn't wait to try the recipe, and neither could I, but I had to make a few adjustments based on the ingredients I had in my pantry. 1) I didn't have any fresh thyme, only dried, and 2) instead of a 14.5 oz can of diced tomatoes, I only had a 10 oz can of mild Ro-Tel tomatoes. Not wanting to take time to run to the store, I used what I had on hand and adjusted the amount of tomato paste and chicken stock the recipe called for. I'm so pleased with the results that I doubt I'll ever make the original recipe. If you like the flavors of the southwest and don't mind a little heat, this is the soup for you - Eeehaaa!
Feisty Sun-Dried Tomato Soup (recipe inspired by One Perfect Bite)
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 (use kitchen shears)
10 oz can mild Ro-Tel tomatoes, drained but juices reserved
20 oz chicken broth
2 thyme sprigs (or 1/4 teaspoon dried)
salt and freshly ground pepper to taste
2 tablespoons concentrated sun-dried tomato paste (or canned tomato paste)
1/4 cup heavy cream
Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes. Add sun-dried tomatoes, drained Ro-Tel tomatoes, tomato paste, and thyme; cook for several minutes; stirring frequently. Add reserved tomato juice and chicken broth. Bring to a boil; reduce heat to simmer. Simmer until vegetables are very soft, about 20 minutes.
Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in heavy cream and check seasoning. Add more chicken stock if you like your soup thinner.
Note: Although I used mild Ro-tel tomatoes, you can definitely taste the heat. To see Mary's original, non-fiesty recipe, click here.