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Roasted Tomato Soup

Serves: Makes 4 servings

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1 garlic clove, sliced
  • ½ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 1 tomato, diced
  • 3 cups vegetable or chicken stock, or low-sodium broth
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • ¼ cup heavy cream


Procedures:

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. Add the sun-dried tomatoes, diced tomato, stock and thyme. Season with salt and pepper; bring to a boil. Cover and simmer over low heat until the vegetables are very soft, about 20 minutes. Discard the thyme sprigs.

Transfer the soup to a blender, add the cream and purée until smooth. Return the soup to the saucepan and season with salt and pepper. Keep the sun-dried tomato soup warm over moderate heat.

Tested and perfected in the Sur la Table kitchen

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