Tomato Cream Soup with Sun-Dried Tomatoes
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
5
Description
This recipe from the menu of a local restaurant was shared with us by John Smith, the author of the restaurant group 'Smith's Restaurants'.
Ingredients
- Potato - 6.5 oz
- Celery salt - 1.8 oz
- Carrot - 3.9 oz
- Onion - 4.6 oz
- Tomatoes - 15.9 oz
- Sun-Dried Tomatoes - 3 oz
- Marinara sauce - 1 fl oz
- Water - 22 fl oz
- Basil - 0.4 oz
- Garlic - 0.5 oz
- Olive Oil - 2 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
In a large pot, heat olive oil and sauté garlic and basil until they release their flavor. Cut the potatoes, celery, carrots, and onion into large cubes, add the vegetables to the pot, and simmer for 10 minutes over medium heat.
Step 2
Cut the tomatoes into quarters and add them to the vegetables. Simmer until the tomatoes release almost all their juice. Then add the sun-dried tomatoes, Napoli sauce, salt, and pepper, and pour in water. Cook until the vegetables are fully tender, then blend everything together.
Step 3
Serve the warm soup with olive oil and fresh basil leaves to taste.
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