Baby it’s cold outside!

I know, I know. Cold is a relative when I’m in California and you are anywhere else. But it is cold and rainy here so it was time for soup and sandwiches for dinner.

I saw this recipe on Giadzy. I added some tomato paste and a few other things to make it a richer tomato flavor. I then put out a make your own grilled cheese bar and served it up. Yum!

Print Recipe
5 from 1 vote

Sun-dried Tomato Soup

Inspired by a GIada de Laurentis recipe. I added a few things for a richer taste.
Course: Everything Else
Cuisine: American
Keyword: soup, tomato, tomato soup
Servings: 8


  • 2 Tbs. Olive Oil, plus more for serving
  • 2 Lg. Carrots, peeled and chopped
  • 1 sm. Red Onion, chopped fine
  • 1 rib Celery, chopped fine
  • 2 cloves Garlic, minced
  • 2 tsp. Kosher salt
  • 2 7-oz jars Sun-dried tomatoes, pack din Olive Oil, drained and rinsed
  • 1 15-oz can Cannellini Beans, drained and rinsed
  • 5 cups Vegetable or Chicken Broth
  • 1/4 cup Dehydrate vegetable soup mix Brand name is Delish
  • 1 sm. can tomato paste
  • 1 cup water
  • Freshly grated Parmesan, for serving


  • In a medium soup pot, heat a tablespoon of the olive oil.
    Add in carrot, onion, celery, garlic and 1 teaspoon of salt. Cook about 3 minutes, until vegetables start to soften and brown.
    Add sun-dried tomatoes and cannellini beans and stir to combine. Cook another few minutes then stir in broth, vegetable soup mix and tomato paste. Stir until tomato paste dissolves then add water.
    Bring to a boil, then reduce to a steady simmer for 15-20 minutes. Tomatoes should be really plump.
    Remove from heat and using an immersion blender, puree until soup is smooth.If you don't have an immersion blender you can do it in batches in a blender or food processor.
  • At this point, you can add some chopped kale and let cook until tender. It's really good, but optional.
    Serve with fresh grated parmesan. I also like to drizzle olive oil or a balsamic reduction over the soup and top with croutons.

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