If you’ve ever eating a sun dried tomato on its own, you can attest to the intense explosion of flavour in your mouth. These sun kissed beauties of a vegetable are also densely concentrated with vitamins C & K, including iron. It’s powerful antioxidant property comes from lycopene, which actually gives red its vibrant red colour. Since sun dried tomatoes lend robust flavour to any dish you add it to, I decided to throw it into this powerfully pungent soup.
Naturally Nora Tips:
- Soak your sun dried tomatoes first: The texture of sun dried tomatoes can be quite tough, so I always soak them in some water first. This makes them more manageable to use and also helps pull out its beneficial nutrients. NOTE: do not discard the water when it’s time to use the tomatoes. To not mess too much with your recipe, only use a couple ounces of water depending on how many sun dried tomatoes you are using.
- Don’t skip the yoghurt: The yoghurt helps neutralize the pungent tomato taste. If you feel like having a more creamy soup, add about 1/4-1/3 cup yoghurt to each serving and swirl it into the soup.
- 3 tbsp EVOO
- 1 small yellow onion , diced
- 2 cloves garlic
- sea salt
- fresh ground pepper
- 1 cup sun dried tomatoes, soaked in 1 cup of filtered water
- 5 basil leaves
- 2 cups chicken or veggie broth
- Garnish: ½ cup Greek Yogurt
- Place 3 TBSP Olive Oil in large pot on medium/high heat. Dice onion and add to pot with garlic cloves. Sauté 5 minutes.
- Add pot contents to blender, then add salt, pepper, sun dried tomatoes including the filtered water, basil leaves, broth of your choice and blend
- Transfer blender contents to pot and simmer for about 5 minutes
- Remove from heat and ladle into individual bowls
- Garnish with a dollop of greek yogurt and top with fresh basil