Creamy Sun-Dried Tomato Soup

Course: Soup, Lunch, Dinner

Ingredients:

• 1 cup sun-dried tomatoes in oil

• 2 tablespoons oil from sun-dried tomatoes

• 1 white onion, chopped

• 2 cloves garlic, minced

• 1/3 cup dry white wine

• 1 can (28 ounces) San Marzano tomatoes

• 4 cups vegetable or chicken broth

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

• Fresh basil leaves, for garnish (optional)

• Croutons or toasted bread, for serving (optional)

Instructions:

1. In a large dutch oven or pot, heat the oil from the sun-dried tomatoes over medium heat. Add the chopped onions and minced garlic.

2. Sauté for about 3-4 minutes until the onions become translucent and the garlic is fragrant.

3. Add the sun-dried tomatoes to the pot and cook for an additional 2-3 minutes, stirring occasionally.

4. Pour the white wine into the pot, using a wooden spoon to scrape any flavorful bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes, reducing slightly.

5. Pour in the can of crushed tomatoes and the vegetable or chicken broth. Stir to combine.

6. Add the dried basil, dried oregano, salt, and black pepper. Stir well.

7. Bring the mixture to a gentle simmer then cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld together.

8. Stir in the heavy cream and grated Parmesan cheese, allowing them to melt into the soup.

9. Using an immersion blender or a regular blender (in batches if necessary), carefully blend the soup until it's smooth and creamy.

10. Return the blended soup to the pot if you used a regular blender.

11. Taste the soup and adjust the seasoning with salt and black pepper if needed.

12. Ladle the creamy sun-dried tomato soup into bowls. Then garnish with a drizzle of heavy cream, sun-dried tomato oil, and fresh basil leaves if desired then serve with croutons or toasted bread on the side.