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Sun-dried tomato soup

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 12
Servings 6


  • 250
    sun-dried tomatoes
  • 500
    cold water
  • 45
    olive oil
  • 1
    onion, finely chopped
  • 1
    garlic clove, crushed
  • 1
    carrot, grated
  • 3
    mixed dried herbs
  • 60
    dry white wine
  • 3
    tomatoes, large, ripe, deseeded, skinned and chopped
  • 500
    chicken stock
  • 0
    pickled peppers or fried strips of mixed peppers, for garnish
  • 0
    chives, chopped


Place sun-dried tomatoes in a bowl.
Cover with cold water and leave to soak for at least 1 hour
Heat olive oil and sauté onion, garlic, carrot and herbs for 10 minutes.
Add wine and sun-dried tomatoes with their soaking liquid and simmer uncovered for 15 minutes.
Add tomatoes and stock and simmer for 10 minutes.
Place mixture in a blender. Process until smooth, then return to saucepan.
Season to taste and bring to the boil, then simmer until heated through.
Serve in warm soup bowls garnished with mixed peppers and chives.
Sprinkle with freshly ground black pepper.
Serve with toasted rye bread.

Read more on: soup  |  sauté  |  fruit

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