Total Time
Prep 25 mins
Cook 30 mins

A nice creamy soup. I make this in the summer when the tomatoes are really fresh from the Farmer's Market (canned is ok). The dried tomatoes add another depth to this soup.

Ingredients Nutrition


  1. Heat the olive oil in a large pot over moderate heat.
  2. Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
  3. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
  4. Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
  5. Puree in a food processor, or blender, in small batches until smooth.
  6. Strain through a fine sieve if desired.
  7. Stir in the milk or cream and season with sugar, salt, and pepper.
  8. Serve garnished with chopped chives.
  9. This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.
Most Helpful

Mmmm.... delicious. Easier to make than it might look. I did strain it through a sieve, as I wanted a very smooth soup and it would have been fairly textured even after a long whizz in the food processor otherwise. I did not find that it needed any sugar. Really nice.

Jenny Sanders November 15, 2002

I have made this a few times now. It was a repeat last night using some leftover carrots and potatoes. I did toss in some Parmesan Cheese rinds for added flavor. The soup is processed in the Vita-Mix and for me there is no need to strain it. In place of the milk, I stir in some Greek yogurt. It reduces the calories and gives a nice twang. Thanks for posting the recipe.

PaulaG February 21, 2015

Really good soup!!! I did love this, I was into it with a spoon the whole way along. The taste was much sharper before I added the milk and I actually really liked that, but I did add milk and it was wonderful to! I also did not strain this through a sieve, I found the texture to be quite nice. Thanks for posting.

kelly in TO July 28, 2007