A rich, hearty soup in Autumn with some good bread is a staple in our house. This creamy soup has a little different flavor than regular tomato soup with the slight sweetness and richness of the sundried tomatoes. I like to use the dried sundried tomatoes in a package that can then be reconstituted with hot water. You can also used jarred sundried tomatoes. You’ll just want to set aside some of the oil they are packed in and save that for bread dipping instead of adding it to this soup. I’ve blended in some white beans and then added some wilted kale, making this a super healthy dish. Cozy up and enjoy this healthy, simple, protein packed soup!
Directions
If using dried sundried tomatoes: Cover the sundried tomatoes in hot water and let them sit for 20 minutes to soften. Drain and set aside. If using jarred sundried tomatoes, drain the olive oil from the jar and save for dipping bread or other use. To a large sauté pan, add a tablespoon of olive oil. When hot, add in the garlic and cook until softened and starting to brown. Add in the sundried tomatoes and the vegetable broth + a cup of water. Depending on how salty the stock is, you may not need to add any salt. You may also want to add a touch more water. Add in the beans and simmer for a few minutes. In the meantime, add the remaining tablespoon of olive oil to another pan. Add in the kale and cover with a lid on medium heat. Just cook until softened and wilted. Remove the other pan of the soup mixture off of the heat. You can either us a submersion blender or blender to blend the soup ingredients until smooth. If using a blender, cover the lid with a towel so you don’t burn yourself with the hot ingredients. Add in any additional water if soup is too thick. Return the soup mixture to the pan. Add in the cooked kale and stir together. Season with salt if needed. Serve hot or warm, drizzle some olive oil on top if you like. Best served with some good bread.
