Dried Tomato Soup
Submitted by Maryiseli
Rustic dried tomato soup simmered with garlic, olive oil, basil, oregano, and a touch of ginger. Made entirely from pantry staples, this low-effort soup deepens in flavor the longer it cooks.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minDried tomatoes bring a concentrated, almost smoky intensity that fresh tomatoes just can’t replicate. Sautéed in olive oil with thick slices of garlic and onion, then simmered with basil, oregano, rosemary, and a surprising pinch of ginger, this soup builds layers of flavor from the simplest pantry ingredients.
The beauty of this recipe is its flexibility. Simmer it for 30 minutes when you’re in a rush, or let it go for up to 3 hours when you have the time. The longer it cooks, the deeper and more complex the flavors get.
No cream, no stock, no fuss. Just dried tomatoes and water doing what they do best.
Kitchen Tips
- Cut the garlic in large pieces rather than mincing. Bigger slices mellow as they simmer and add a sweet, roasted flavor instead of sharp heat.
- If your dried tomatoes are oil-packed, drain them and reduce the olive oil to 1 tablespoon. Plain sun-dried tomatoes work best here.
- Blend the soup smooth with an immersion blender for a velvety finish, or leave it chunky for a more rustic bowl.
- A drizzle of good olive oil and a few torn basil leaves on top before serving make a big difference.
Ingredients
Directions
Heat the oil in a medium saucepan on a medium heat.
Slice the garlic in fairly large pieces and add to the oil, add the sliced tomatoes.
Sauté on mediun heat until soft.
Add the herbs and ginger.
Sauté for a minute or 2 longer.
Add a little water if it gets to dry.
Add enough hot water to fill the pot, 4 to 6 cups worth.
Cover, bring to a boil, reduce to a simmer.
Keep covered stirring occasionally to prevent sticking.
Taste and add a little pinch of salt if you think it’s needed 10 minutes or so before serving.
Simmer 30 minutes to 3 hours.
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