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5 MINUTE SUNDRIED TOMATO SOUP

Have you ever walked into a grocery store at 4:57 p.m., looked at the mindboggling selection of grocery goods, and still had no idea what to cook for dinner? This simple recipe was born on a night such as that. I'd run out of fresh food in the fridge, fleeing to the store for a last minute...something...walked past the olive bar and wondered if I could blend together fresh, simple tomato soup with a pint full of those basic ingredients. Five dollars and fifteen minutes later, I was home and spooning giant heaps of homemade tomato soup into bowls for my children. They promptly responded by running to the kitchen table, slurping down every bite, then kissing me on the nose with a thank you. A very lovely end to a story which started with dire straights just a matter of minutes before.
Print Recipe
Course: Chili and Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups chicken broth steaming hot
  • 2 large roasted red peppers
  • 6-8 roasted garlic cloves
  • 1/2 cup sundried tomatoes in oil
  • 1 cup cream
  • Salt & pepper to taste

Method
 

  1. Place the broth, red peppers, garlic, and tomatoes in a blender.
  2. Puree completely. Add 1/2 cup of cream to the puree and blend just until incorporated. Salt & pepper to taste.
  3. Serve immediately if still hot, or transfer to a pot and cook just until steaming (but don't boil!). Serve with a splash of fresh cream.
  4. Enjoy!