With few ingredients, this soup is incredibly simple to make. Most of the flavor comes from the sun dried tomatoes and the oil in which they are jarred. A splash of dry white wine and fresh oregano help too. This recipe requires a blender to get a smooth texture; make sure the soup has cooled down before you begin pureeing, otherwise there will be a bulidup of steam.
â…” cup sun-dried tomatoes in oil (julienne cut or halves), oil drained and set aside, sun dried tomatoes pureed and set aside
1 large garlic clove, roughly chopped
4 ounces dry white wine
8 ounces low sodium chicken (or vegetable) stock
28 ounces crushed tomatoes or tomato sauce
1 tablespoon fresh oregano leaves, plus more for garnish
Salt and freshly cracked black pepper to taste
Recipe and photo courtesy of Bella Sun Luci.
Manju says: Will use less vinegar next time. Cooked for 45 min in Dutch oven and then puréed in vitamix. Delicious
Nadine C says: I loved it, however, my visiting grandchildren did not.
deborah says: Thanks for letting us know you enjoyed the soup, Pattie!
Pattie says: Great taste!
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