How to Make Sun Dried Tomato Soup
Step #1: Using heat-safe tongs, roast the red pepper over an open flame on a gas burner until it is evenly blistered with black spots. Alternatively, you can place the pepper on a sheet pan and broil, skin-side up, in your oven until blistered. Place the pepper in a bowl, cover with foil, and allow to steam for 10 minutes. My freezer is absolutely stockpiled with mason jars filled with soup! It makes lunchtime super easy and is great for those weekdays when I don’t have the energy to get myself to the grocery store. Step #2: Meanwhile, drain the sun-dried tomatoes from the jar, reserving the oil. Step #3: Pour 1 cup of the broth into the bowl of a high-powered blender. Add the garlic, tomatoes, onion, and drained sun-dried tomatoes. Step #5: Heat 2 tablespoons of the reserved oil in a medium saucepan set over medium heat. Once the oil is shimmering, carefully pour in the soup. Allow to cook, stirring constantly, until it begins to darken in color (about 2-3 minutes). Bread Pairing: While buttered crusty bread is suggested, you can also serve with garlic toast or a slice of artisan sourdough for dipping. The tanginess of the sourdough complements the rich flavors of the soup beautifully. To reheat, thaw in the refrigerator if frozen, then warm it on the stove over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, using a microwave-safe bowl, stirring at intervals to ensure even heating.
