Sun Dried Tomato Soup

Experience the warmth of our homemade Sun Dried Tomato Soup, where the boldness of blistered red peppers meets the sweetness of sun-kissed tomatoes, all with the ease of your blender and ready in 30 minutes!

A bowl with Sun Dried tomato soup and crusty bread.

Friends, this is the season for soup! It’s cold outside, I’m lazy, and soup is warm and easy. Every time I make soup, I enjoy a meal or two from the pot, then transfer the rest into pint-sized freezer jars.

My freezer is absolutely stockpiled with mason jars filled with soup! It makes lunchtime super easy and is great for those weekdays when I don’t have the energy to get myself to the grocery store.

Reasons to Love This Soup

  • Sun-dried tomatoes offer a concentrated, robust taste that elevates the soup’s flavor profile.
  • This soup is versatile and perfect as a standalone dish or as a base for other recipes.
  • I love that the warm, rich texture provides a comforting and satisfying meal experience.
  • Sun-dried tomatoes are freezer-friendly and have a long shelf life.

Recipe Ingredients

A blender with the ingredients for the tomato soup.
  • Sun-dried Tomatoes: Intensely flavorful and tangy, they add depth and a rich, concentrated tomato essence.
  • Red Bell Pepper: Adds a sweet, slightly smoky flavor and a smooth texture.
  • Roma Tomatoes: Offer a fresh, acidic balance, contributing to the soup’s vibrant and hearty tomato base.

See the recipe card for full information on ingredients and quantities.

Variations

  • Vegetarian Version: Substitute chicken broth with vegetable broth to maintain the soup’s rich flavor while making it vegetarian-friendly.
  • Extra Creaminess: Add a splash of cream or coconut milk for a richer texture without altering the fundamental flavors of the soup.

How to Make Sun Dried Tomato Soup

Step #1: Using heat-safe tongs, roast the red pepper over an open flame on a gas burner until it is evenly blistered with black spots. Alternatively, you can place the pepper on a sheet pan and broil, skin-side up, in your oven until blistered. Place the pepper in a bowl, cover with foil, and allow to steam for 10 minutes.

Step #2: Meanwhile, drain the sun-dried tomatoes from the jar, reserving the oil.

Step #3: Pour 1 cup of the broth into the bowl of a high-powered blender. Add the garlic, tomatoes, onion, and drained sun-dried tomatoes.

Step #4: Once the pepper is done steaming and has cooled enough to handle, run it under cool water and rub off any parts of the outer skin that come off easily. Add the pepper to the blender, cover, and purée until smooth.

A blender filled with a mixture of roasted red pepper and sun-dried tomato soup.

Step #5: Heat 2 tablespoons of the reserved oil in a medium saucepan set over medium heat. Once the oil is shimmering, carefully pour in the soup. Allow to cook, stirring constantly, until it begins to darken in color (about 2-3 minutes).

Step #6: Stir in the remaining broth and allow the mixture to come to a boil while continually stirring. Turn the heat down to simmer and cook, stirring occasionally, for 10 minutes or until the onion has lost its raw taste. Season with the sugar, salt, and pepper. Taste and add additional salt as needed. Serve with buttered crusty bread.

Sun Dried tomato soup in a bowl and a glass of milk on a table.

Expert Tips

Serve with Garnish: Garnish can significantly enhance the visual appeal and flavor. A drizzle of high-quality olive oil, a sprinkle of freshly grated Parmesan (if dairy is okay), or a few fresh basil leaves can elevate the dish.

Bread Pairing: While buttered crusty bread is suggested, you can also serve with garlic toast or a slice of artisan sourdough for dipping. The tanginess of the sourdough complements the rich flavors of the soup beautifully.

Crusty bread and tomato soup in a bowl.

Frequently Asked Questions

Can I make this soup in a regular blender?

Yes, though you might need to blend in batches to achieve a smooth consistency.

Can I add protein to this soup?

Absolutely! Cooked chicken or beans are great protein additions.

Storage Info

Store Sun Dried Tomato Soup in an airtight container in the refrigerator, where it will stay good for up to 4-5 days. To freeze it, pour the cooled soup into freezer-safe bags or containers, and it will last for about 2-3 months.

To reheat, thaw in the refrigerator if frozen, then warm it on the stove over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, using a microwave-safe bowl, stirring at intervals to ensure even heating.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Sun Dried tomato soup in a bowl served with crusty bread.

Sun Dried Tomato Soup Recipe

Experience the warmth of our homemade Sun Dried Tomato Soup, where the boldness of blistered red peppers meets the sweetness of sun-kissed tomatoes, all with the ease of your blender and ready in 30 minutes!
4.4 from 26 votes
Pin Rate
Course: Soups & Stews
Cuisine: North American
Diet: Gluten Free, Dairy Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 405kcal
Author: Linda
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Ingredients

  • 1 red bell pepper - halved, seeded, and stemmed
  • 1 8-ounce jar sun dried tomatoes packed in oil
  • 4 cups chicken broth - divided
  • 2 cloves garlic
  • 2 roma tomatoes
  • 1/2 a large sweet onion - cut into large chunks
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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Instructions

  • Using heat-safe tongs, roast the red pepper over an open flame on a gas burner until it is evenly blistered with black spots. Alternatively, you can place the pepper on a sheet pan and broil, skin-side up, in your oven until blistered. Place the pepper in a bowl, cover with foil, and allow to steam for 10 minutes.
  • Meanwhile, drain the sun-dried tomatoes from the jar, reserving the oil.
  • Pour 1 cup of the broth into the bowl of a high-powered blender. Add the garlic, tomatoes, onion, and drained sun-dried tomatoes.
  • Once the pepper is done steaming and has cooled enough to handle, run it under cool water and rub off any parts of the outer skin that come off easily. Add the pepper to the blender, cover, and purée until smooth.
  • Heat 2 tablespoons of the reserved oil in a medium saucepan set over medium heat. Once the oil is shimmering, carefully pour in the soup. Allow to cook, stirring constantly, until it begins to darken in color (about 2-3 minutes).
  • Stir in the remaining broth and allow the mixture to come to a boil while continually stirring. Turn the heat down to simmer and cook, stirring occasionally, for 10 minutes or until the onion has lost its raw taste. Season with the sugar, salt, and pepper. Taste and add additional salt as needed. Serve with buttered crusty bread.

NOTES

Store Sun Dried Tomato Soup in an airtight container in the refrigerator, where it will stay good for up to 4-5 days. To freeze it, pour the cooled soup into freezer-safe bags or containers, and it will last for about 2-3 months.
To reheat, thaw in the refrigerator if frozen, then warm it on the stove over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, using a microwave-safe bowl, stirring at intervals to ensure even heating.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 41g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 28567mg | Potassium: 1435mg | Fiber: 4g | Sugar: 34g | Vitamin A: 846IU | Vitamin C: 35mg | Calcium: 261mg | Iron: 4mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. Made this today for lunch with some crusty french rolls and shredded asiago on too of the bowls of soup. I sautéd my onion and garlic in some olive oil first before adding to the blender because I wanted some caramelization, and I also added a can of evaporated milk at the end to make it more like a bisque. My family absolutely loved it. Will def make again.