Soup in the summer?? It doesn’t seem right but when you’re in need of a quick dinner, this one comes together in a cinch (as long as you have your soused tomatoes ready). It’s also one of the most flavorful soups I’ve ever made, thanks to a combination of slow-roasted Roma tomatoes with tons of herbs and garlic and some sun-dried tomatoes for fun.
As you can see I added my favorite whole grain, farro, to make the soup a bit more hearty and filling, though it’s certainly not necessary. And what looks like a big circle of cheese is actually…a big circle of cheese! Really, it’s a Parmesan crouton and so easy to make! At the time I wished I had some of those Trader Joe’s Parmesan crisps to throw on top because cheese and tomatoes are the best of friends. However, since I was stocked with a whole hunk of Parm and no time to run to the store, it was much faster to make my own. It’s as easy as baking a pile of cheese and (im)patiently waiting the five minutes for it to cool and crisp. Seriously.
So. If you have some soused tomatoes lingering in the fridge, use them to make soup! They won’t disappoint.
soused & sun-dried tomato soup
serves 2 with lots left over, makes about 6 cups
A perfect summer soup that is bursting with the flavor of slow-roasted and sun-dried tomatoes while the addition of farro (or any other whole grain) round out the dish. And the parmesan crouton is just the icing on the cake! This soup is so flavorful and comes together in less than 30 minutes!
- 1-2 tbs avocado oil (or olive oil)
- ½ onion, diced
- 1 bell pepper (red/orange/yellow), seeds removed and chopped
- one batch soused tomatoes
- ¼ cup oil-packed sun-dried tomatoes, drained
- 3 cups vegetable or chicken broth
- ½-1 cup cooked farro
- ¼ cup shredded parmesan cheese, divided
Heat oil in a dutch oven or large sauce pan over medium heat. When oil is hot, add diced onion and bell pepper and cook, stirring every so often, until onion is translucent and pepper is soft- about 10 minutes.
Add soused (herbs, oil and all) with the sun-dried tomatoes to the pot and stir everything together, breaking up the tomatoes. Pour in the broth and bring to a boil over high heat. Once broth is boiling, cover the pan and reduce heat to low, letting the mixture simmer for 15-20 minutes.
At this point, I used an immersion blender to puree the soup and loved the slightly rustic texture. You can also use a high-speed blender, blending the soup in batches. For an even silkier soup, pour through a fine-mesh sieve into another bowl, then back into your dutch oven. Keep soup over low heat to keep warm while you’re making the parmesan croutons.
For the parmesan croutons:
Preheat oven to 350° and line a small baking sheet with parchment paper. Divide the parmesan into two equal piles on the baking sheet, about 2 tablespoons each. Bake for 15 minutes or until slightly under golden brown. Let cool for 5 minutes before removing from baking sheet to ensure they keep their shape.
To serve, ladle soup into into bowls and top with desired amount of farro and a parmesan crouton. Enjoy!