Creamy Sun-Dried Tomato and Basil Soup

If you’re in the mood for a comforting and aromatic soup, look no further than this Creamy Sun-Dried Tomato and Basil Soup. It’s a wonderful blend of flavors that showcases the rich taste of sun-dried tomatoes and the freshness of basil – a match made in culinary heaven. Perfect for those chilly nights or cozy gatherings, this soup is bound to become a staple in your kitchen.

Packed with vibrant flavors, this soup not only satisfies your taste buds but also serves as a delightful entry into the world of vegetable & plant-based soups. Whether you’re a seasoned cook or just starting, this recipe will guide you to create a delicious dish that’s both easy and rewarding.

A Wholesome Sun-Dried Tomato and Basil Soup Recipe

A bowl of creamy sun-dried tomato and basil soup topped with basil and Parmesan, on a rustic table.

This soup features a velvety texture and a harmonious blend of sun-dried tomatoes, fresh basil, and a hint of garlic. The taste is a delightful balance of sweet and savory, making each spoonful a warm embrace.

Ingredients

1 cup sun-dried tomatoes, packed in oil, drained and chopped
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup fresh basil leaves, chopped
1 cup heavy cream or coconut milk for a plant-based option
2 tablespoons olive oil
Salt and pepper to taste
Parmesan cheese for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for a few minutes to release their flavor.
Combine with Broth: Pour in the vegetable broth and bring to a simmer. Allow to cook for about 15-20 minutes.
Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of it.
Finish with Basil and Cream: Stir in the fresh basil and heavy cream (or coconut milk) until well combined. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy with crusty bread.