Triple Tomato Soup Find substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 4 days, or freeze for up to 2 months.
Where to buy: Olive-oil-packed sun-dried tomatoes, from such brands as DeLallo, Mezzetta and Alessi, can be found in well-stocked supermarkets and online. Servings: 4 to 6 (makes about 7 cups)
Active time: 25 mins
Total time: 40 mins Ingredients - One (7-ounce) jar oil-packed sun-dried tomatoes, preferably in olive oil (see Where to buy and tips, below)
- 1 medium yellow onion (8 ounces), diced
- 3 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1 teaspoon fine salt, plus more to taste
- 4 cups low-sodium or no-salt-added vegetable broth
- One (28-ounce) can whole, peeled tomatoes with their juices, preferably no-salt-added
- Freshly ground black pepper
- Crushed red pepper flakes (optional)
- Fresh basil leaves, cut into ribbons, for serving
Steps 1. Remove the sun-dried tomatoes from the jar. Reserve the oil and coarsely chop the tomatoes. 2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat 2 tablespoons of the reserved oil until shimmering. Add the onion and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Stir in the garlic, tomato paste, oregano, fennel seeds and salt, and cook, stirring constantly, until the garlic is fragrant and the tomato paste darkens, 30 seconds to 1 minute. If the pot is looking dry, add a little more of the reserved oil, 1 tablespoon at a time. 3. Stir in the sun-dried tomatoes, followed by the broth, scraping up any browned bits from the bottom of the pot. Add the peeled tomatoes, tearing them into a few pieces as you put them in, along with their juices, and bring to a boil. Reduce the heat to medium-low, partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the flavors meld, about 20 minutes. 4. Remove from the heat and let cool for a few minutes. Using an immersion blender, puree the soup until smooth. (Alternatively, puree the soup in batches in a blender. Fill it no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.) Taste, and season with black pepper and crushed red pepper flakes, if using, and more salt, as needed. Divide among individual bowls, top with the basil and serve. From recipes editor Becky Krystal. Tested by Becky Krystal and Alexis Sargent. Nutrition information per serving (generous 1 cup), based on 6: Calories: 149; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 17 g; Sodium: 515 mg; Cholesterol: 0 mg; Protein: 3 g; Dietary Fiber: 3 g; Sugar: 4 g.
Substitution suggestions + other tips and ideas: - Can't find oil-packed sun-dried tomatoes? >> Use about 1 cup (5 ounces) sun-dried tomatoes, along with 2 tablespoons plain olive oil instead of the oil from the jar.
- Don't like fennel? >> Leave it out.
- Dried oregano >> dried basil.
- Yellow onion >> white onion.
- Want cream of tomato soup? >> Stir in 1/2 to 1 cup heavy cream when you pull the soup off the burner, before pureeing.
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