Author Notes
I've been on kind of a sun dried tomato kick recently, and using them in soup form seemed like a logical next step. The sun dried version is an excellent alternative - the flavor you get is rich, deep, and tangy. —Vicky | Things I Made Today
Continue After Advertisement
Ingredients
-
1 tablespoon
olive oil
-
1
large yellow onion, chopped
-
5
garlic cloves, chopped
-
1/2 cup
white wine
-
4 cups
vegetable broth
-
pinch of red pepper flakes
-
1 teaspoon
dried marjoram
-
1/2 cup
sun dried tomatoes packed in oil, oil drained
-
1 cup
half and half
-
2 tablespoons
maple syrup
-
salt and pepper to taste
-
basil, chopped, as garnish
Directions
-
In a medium sized pot, heat olive oil over medium high heat. Add onions and garlic and cook until translucent. Stir in white wine and deglaze pot, letting liquid cook down by half, about 5 minutes.
-
Add vegetable broth, red pepper flakes, marjoram, and sun dried tomatoes. Bring to a boil, reduce heat and cover, and simmer for 20 minutes. Remove from heat.
-
Using an immersion blender or a food processor, puree soup until smooth.
-
Return to low heat and stir in half and half. Cook for an additional 5 minutes. Stir in maple syrup, salt, and pepper to taste. Top with basil as garnish.
See what other Food52ers are saying.