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This Creamy Sun-Dried Tomato Soup is rich, comforting, and bursting with bold flavor—made with sun-dried tomatoes, San Marzano tomatoes, white wine, and Parmesan for the perfect velvety finish. Serve with crusty bread for the ultimate cozy meal.

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Creamy Sun-Dried Tomato Soup

This Creamy Sun-Dried Tomato Soup is rich, comforting, and bursting with bold flavor—made with sun-dried tomatoes, San Marzano tomatoes, white wine, and Parmesan for the perfect velvety finish. Serve with crusty bread for the ultimate cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup

Ingredients
  

  • 1 cup sun-dried tomatoes in oil
  • 2 tablespoons oil from sun-dried tomatoes
  • 1 white onion minced
  • 2 cloves garlic minced
  • 1/3 cup dry white wine
  • 28 ounces San Marzano tomatoes from a can
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 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
 

  • 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.
  • Sauté for about 3-4 minutes until the onions become translucent and the garlic is fragrant.
  • Add the sun-dried tomatoes to the pot and cook for an additional 2-3 minutes, stirring occasionally.
  • 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.
  • Pour in the can of crushed tomatoes and the vegetable or chicken broth. Stir to combine.
  • Add the dried basil, dried oregano, salt, and black pepper. Stir well.
  • 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.
  • Stir in the heavy cream and grated Parmesan cheese, allowing them to melt into the soup.
  • Using an immersion blender or a regular blender (in batches if necessary), carefully blend the soup until it’s smooth and creamy.
  • Return the blended soup to the pot if you used a regular blender.
  • Taste the soup and adjust the seasoning with salt and black pepper if needed.
  • 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.