Cream of Sun-Dried Tomato Soup

"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."
photo by Kitty Z photo by Kitty Z
photo by Kitty Z
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. Oh, this was amazing! I nearly ate the whole pot myself. I made this a one dish meal by poaching some chicken breasts in the simmering soup (step 4). If you let a little veg stick to the meat, it looks very "done" and no one would know it was just sitting in the soup pot. ;) After removing the chicken, I used my stick blender to puree, and also found that I did not need any sugar, it was just perfect as is. Thanks!
  5. Wonderful hearty soup! I didnt change a thing. I used milk rather than cream and didnt need the sugar. I also did not strain like other reviewers because I liked the texture. I will make agian.



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