Feisty Sun-Dried Tomato Soup
from ButterYum
makes 4 servings
Ingredients
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
Directions
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 and 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-feisty recipe, click here.