Sun Dried Tomato Soup

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Tomato soup with a grilled cheese sandwich is the ultimate comfort food for me.  It reminds me of being five, playing in room full of pigs, living in a house that grew tulips out front.  I might have had Campbells tomato soup from a can but it was all I knew and I loved it!  I often crave tomato soup but rarely have all the ingredients on hand to make it come together in a moments notice.  With a little creativity and  using what we already had in the kitchen, I would say this soup took my expectations for tomato soup to another level.  This soup is simple yet really flavorful and full of personality.  We didn’t eat it with a grilled cheese, but we dipped some homemade Naan in instead and it was absolutely delicious.  If it means anything, Christopher rates this soup with the naan(his favorite bread,) in his top 5 meals I’ve made:)

Sun Dried Tomato Soup

(Serves 4 as a side, 2 as main dish)

1/4 cup(packed) sun dried tomatoes that come in a jar with oil

4 large tomatoes

2 small yellow onions

4 cloves of garlic

1 1/2 cups (1 can) coconut milk*

1 cup + 2 tbsp. filtered water, or as needed

1 1/2 tsp. sea salt

1 tbsp. dried oregano

1 tsp. red pepper chili flakes+ pinch more for garnish

1/4 tsp. cumin

1/4 tsp. coriander

12 large leaves of fresh basil+ more for garnish

2 sprigs of fresh thyme

Olive oil for roasting tomatoes, sauteing onions & garnish

*Whole milk also works great in place of coconut milk, but I haven’t tried any other milk alternatives

Preheat oven to 400.  Cut tomatoes in quarters, place on a baking sheet and drizzle with olive oil and salt.  Bake for 35- 40 minutes or until blistered and charred.  Half way through add the cloves of garlic and chopped onion on the baking sheet, in between the tomatoes.  Let tomatoes, onions and garlic cool.

Once cooled place tomatoes, onions and garic in a food processor or high powered blender with sun-dried tomatoes, and spices.  Blend for a few minutes until smooth.  Add coconut milk and water and pulse for a few more minutes.  If you prefer your tomato soup a little thinner add more water a few tablespoons at a time.  Place soup in a saucepan and warm on the stove.  Garnish with a drizzle of olive oil, more basil, parmesan and a few more red pepper flakes if you like a little spice.

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