Feisty Sun-Dried Tomato Soup

from ButterYum
makes 4 servings


  • 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


  1. Saute onions and garlic in butter and olive oil, over med-high heat, for 4 minutes.  
  2. Add sun-dried tomatoes, drained Ro-Tel tomatoes, tomato paste, and thyme; cook for several minutes; stirring frequently.  
  3. Add reserved tomato juice and chicken broth.  
  4. Bring to a boil; reduce heat and simmer until vegetables are very soft, about 20 minutes. 
  5. Transfer small batches of soup to a blender and puree. 
  6. Return to pot and warm over low heat. 
  7. Stir in heavy cream and check seasoning.  
  8. 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-feisty recipe, click here.