Sunday, October 4, 2009
Creamy, Spicy Sun-Dried Tomato Soup
3/4 cup sun-dried tomatoes in olive oil, drained
2 cups tomato juice
1 cup half-&-half
1 cup evaporated skim milk
1/4 tsp salt, or to taste (original used 1/2 tsp)
1/8 to 1/4 tsp crushed red pepper flakes
Fresh basil or rosemary as garnish
Combine the drained sun-dried tomatoes and 1 cup of tomato juice in a blender and puree until smooth. In a large saucepan, combine this mixture with the remaining cup of tomato juice and bring to a boil. Remove from heat and stir in the remaining ingredients except for the basil or rosemary. Cook over low heat while stirring, until thoroughly heated, being careful not to boil. Remove from heat and serve, garnishing with fresh basil or rosemary. For added zip, sprinkle a little bit of crushed red pepper flakes, too.
P.S.: If you love the rich, late-summer flavor of sun-dried tomatoes, check out Nando's Sun-Dried Tomato & Basil Peri-Peri Marinade from South Africa, and Char Crust Sun-Dried Tomato & Garlic Seasoning & Dry Rub from Al Farber's steakhouse in Chicago.