Sundried Tomato and Basil Soup Recipe

Ingredients:

• 2 cups sundried tomatoes, soaked in warm water for 30 minutes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the sundried tomatoes, vegetable broth, dried basil, salt, and black pepper. Stir to combine.
4. Increase the heat to high and bring the mixture to a boil, then reduce to low and let simmer for 15 minutes.
5. Remove the pot from the heat and let the mixture cool slightly.
6. Using a blender, purée the soup until smooth.
7. Return the soup to the pot and place it over low heat.
8. If using heavy cream, add it to the pot and stir to combine.
9. Simmer for an additional 5 minutes, stirring occasionally.
10. Season with additional salt and pepper to taste.
11. Serve hot and garnish with fresh basil leaves, if desired.

Verdict:

This sundried tomato and basil soup is bursting with flavor and has a velvety smooth texture. The addition of heavy cream is optional but adds a richness to the soup that is worth considering. Serve this soup with crusty bread or a light salad for a satisfying and comforting meal.

Serving suggestions:

• Top with croutons
• Add a dollop of pesto to each serving
• Serve with a side salad