Creamy Sun-Dried Tomato Soup
December 31, 2012 § Leave a comment
I’m quite convinced this soup is about to become the obsession of all food bloggers. I’m definitely obsessed with it, and the lady behind the recipe! Love & Lemons has recently become one of my favorite food blogs- not only for Jeanine’s super healthy but insanely tantalizing recipes, but also for her stunning food photography. I can’t get enough of the clean lines and that marble white background. She’s also got one of the most incredible kitchens I’ve ever seen. I have a feeling the majority of people are in post holiday detox mode, so it’s worth noting this soup fits that bill perfectly. Despite the term creamy it’s actually vegan. The creamy texture and richness comes from coconut milk and ground pine nuts. I kid you not, this is truly one of the best things I’ve made in months. So in short you need to make it- immediately!
Hope everyone’s week is off to a great start. Any big NYE plans? We’re having a dinner party with friends, which is my favorite way to ring in any holiday.
- Homemade Chicken Noodle Soup
- Balthazar’s Cream of Wild Mushroom
- Tomato Soup with Grilled Cheese Croutons
Creamy Sun-Dried Tomato Soup slightly adapted from Love & Lemons
- 2 T olive oil
- 1 T oil from jar of sun dried tomatoes
- 5 shallots, chopped
- 2 cloves of garlic, smashed
- 1/2 cup white wine
- 4 cups veggie broth
- 1 cup coconut milk (I used full fat), plus more if needed at the end
- 1/2 cup sun dried tomatoes (from a jar, packed in oil), minced
- pinch of dried oregano
- red pepper flakes
- handful of coarsely chopped fresh basil, plus extra for garnish
- 1 teaspoons balsamic vinegar (or to taste)
- 1 teaspoons or so maple syrup or a pinch of sugar (optional, to taste)
- 1/4 cup toasted pine nuts (optional, but adds a nice richness)
- 1 1/2 tsp salt
- 1/2 tsp pepper
Heat oil in a medium pot over medium heat. .Add shallots and cook for 8-10 minutes until translucent and soft. Add in garlic, salt, and pepper and cook for 2 more minutes until fragrant.
Add wine, stir, and let the wine cook out for 5 minutes (until reduced by about 1/2). Add broth, coconut milk, and sundried tomatoes and a pinch of dried oregano and red pepper flakes. Stir, then reduce heat and let simmer for 30 minutes.
Remove from heat, add a handful of basil and blend the soup until smooth. Jeanine recommends a Vitamix- I used my immersion blender and that worked fine.
Taste and add balsamic, maple syrup or sugar, and pine nuts. Give the blender just a few pulses. Taste and adjust seasonings. Serve with an extra swirl of coconut milk, some chopped basil, and a few red pepper flakes on top.