When you want tomato soup with serious depth, sun-dried tomato soup delivers in ways regular tomato soup simply can't. Sun-drying concentrates tomatoes into flavor bombs—intensely sweet, slightly tangy, and packed with that coveted umami richness that makes your taste buds sit up and pay attention.
This Mediterranean-inspired soup combines those concentrated tomatoes with crushed canned tomatoes, creating layers of tomato flavor from subtle to bold. A splash of balsamic vinegar and swirl of cream finish it beautifully. It's comfort food that's anything but ordinary.
Why This Recipe Works
Sun-dried tomatoes are umami powerhouses. The drying process concentrates glutamates—the compounds responsible for savory depth—creating an ingredient that punches far above its weight. Combining them with regular tomatoes, tomato paste, and balsamic vinegar creates multiple layers of tomato flavor, from bright and fresh to deep and concentrated.
Understanding Sun-Dried Tomatoes
- Oil-packed: Found in jars, these are tender and ready to use. The oil adds richness and can be used in the soup. More convenient but slightly less intense.
- Dry-packed: Need rehydrating but have more concentrated flavor. Soak in hot water or broth for 10 minutes. The soaking liquid adds flavor to the soup.
- Flavor profile: Sweet, tangy, with intense tomato essence and pleasant chewiness even when blended.
Step-by-Step Guide
- Prep the sun-dried tomatoes. If using dry, rehydrate in hot water for 10 minutes. Drain and roughly chop (save soaking liquid for extra flavor). If oil-packed, drain and chop.
- Build aromatics. Sauté onion until softened, then add garlic. Stir in tomato paste and spices to bloom their flavors.
- Combine and simmer. Add both types of tomatoes and broth. A 15-minute simmer melds the flavors into a cohesive whole.
- Blend and finish. Puree until smooth, then enrich with cream and balance with balsamic vinegar. The acid brightens the concentrated flavors.
The Balsamic Difference
Don't skip the balsamic vinegar—it's essential for balancing the soup's richness. The sweet-tart notes cut through the cream and complement the concentrated tomato flavor perfectly. Add it after blending and taste before serving; you may want a splash more.
Serving Suggestions
Shaved parmesan is the perfect finish, melting into the hot soup and adding nutty, salty notes. Serve with crusty Italian bread, focaccia, or garlic bread for dipping. For a heartier meal, pair with a caprese salad or bruschetta.
Variations
- Roasted garlic version: Use a whole head of roasted garlic instead of fresh for sweeter, mellower depth.
- White bean addition: Blend in one can of white beans for creaminess and protein.
- Pesto swirl: Top each bowl with a spoonful of basil pesto for herby contrast.
- Spicy kick: Increase red pepper flakes or add a diced Calabrian chili.
Storage Tips
This soup keeps refrigerated for 5 days and freezes well for 3 months. For freezing, store without the cream and add it fresh after reheating. The intense flavor actually deepens after a day or two as the tomatoes continue to infuse.
Sun-Dried Tomato Soup
Intensely flavored Mediterranean soup with concentrated sun-dried tomatoes.
Nutrition per Serving
Ingredients
Instructions
- Prep tomatoes. If dry, rehydrate in hot water 10 minutes. Drain and roughly chop.
- Sauté aromatics. Heat oil over medium heat. Cook onion 5 minutes. Add garlic 1 minute.
- Build base. Add tomato paste, oregano, red pepper flakes. Cook 1 minute. Add all tomatoes and broth.
- Simmer. Bring to boil, reduce heat, simmer 15 minutes.
- Blend. Puree until smooth with immersion blender.
- Finish. Stir in cream, balsamic vinegar, salt, and pepper. Serve with basil and parmesan.
Recipe Notes
- Oil-packed or dry sun-dried tomatoes both work well.
- Don't skip the balsamic—it balances the rich, concentrated flavor.
- Vegetarian as written with vegetable broth.
Frequently Asked Questions
What are sun-dried tomatoes?
Sun-dried tomatoes are ripe tomatoes that have been dried in the sun, concentrating their flavor intensely. They have a chewy texture and deep, sweet-tart umami taste. Available oil-packed (ready to use) or dry (need rehydrating).
Should I use oil-packed or dry sun-dried tomatoes?
Either works well. Oil-packed are more convenient and add extra richness. Dry tomatoes need 10 minutes of rehydrating but have more concentrated flavor. Some of the soaking liquid can be added to the soup.
Why is this soup so flavorful?
Sun-dried tomatoes are concentrated umami bombs—drying intensifies their glutamates, the compounds responsible for savory depth. Combined with tomato paste and balsamic vinegar, you get layers of rich flavor.
Can I make sun-dried tomato soup vegan?
Yes! Use vegetable broth and substitute coconut cream for heavy cream. Skip the parmesan or use a vegan alternative.
How long does this soup keep?
Refrigerate for up to 5 days. Freezes well for 3 months—store without cream and add fresh cream after reheating.