Sun Dried Tomato Soup
This creamy sun-dried tomato soup is packed with hearty vegetables, tender pasta, and a rich, savory broth. It’s a quick and easy recipe that feels indulgent, but it’s made with wholesome ingredients.

I love this sun-dried tomato soup because it’s so cozy and flavorful, but it’s made with simple pantry staples. The combination of sun-dried tomatoes, creamy broth, and ditalini pasta creates a dish that feels special enough for guests but easy enough for a weeknight dinner. If you’re missing an ingredient or two, don’t worry—I’ve included substitutions below.
Ingredients & Substitutions
- Olive oil– This helps when sautéing the vegetables. You can substitute avocado oil or a splash of vegetable broth, if desired.
- Vegetables– Onion, carrots, and celery form the aromatic base of the soup. Feel free to add diced bell peppers for extra veggies.
- Garlic– Fresh garlic is essential for bold flavor. In a pinch, you can substitute with garlic powder.
- Sun-dried tomatoes– Use oil-packed sun-dried tomatoes for the best texture and flavor. If you only have dry-packed tomatoes, rehydrate them in hot water or broth before using.
- Tomato paste– This adds a concentrated tomato flavor and helps flavor the broth.
- Italian seasoning– A blend of dried herbs like oregano, basil, and thyme that enhances the soup’s flavor.
- Vegetable broth– Provides the base for the soup. I used Better than Bouillon vegetable base.
- Cannellini beans– These add protein and fiber to the soup. You can substitute great northern beans. I don’t recommend using chickpeas, which turned out to be a bit grainy when I tested this.
- Ditalini pasta– This small pasta that works perfectly for soups. Orzo or elbow macaroni are great alternatives.
- Cream: Use heavy cream for richness or swap in cashew cream if you want a vegan option.
- Spinach: Adds a pop of color and nutrients. You can substitute with chopped kale, just be sure to remove the stems.
Why I Love Sun Dried Tomatoes
Sun-dried tomatoes are a secret weapon for adding depth and richness to dishes. They’re a concentrated source of sweet, tangy, and savory flavors that make this soup unique. Oil-packed sun-dried tomatoes are ideal because they’re tender and ready to use, while dry-packed tomatoes require rehydration before cooking. Looking for other ways to use them? Try my sun dried tomato pasta and sun dried tomato gnocchi.
Are Sun Dried Tomatoes Healthy?
Sun-dried tomatoes are rich in antioxidants like lycopene as well as vitamins A and C. They also contain potassium and iron. While oil-packed varieties are higher in fat and calories, you only need a small amount to enhance the flavor of your dish.
How to Make Sun Dried Tomato Soup
How to Store & Reheat Leftovers
Store leftover soup in an airtight container in the fridge. If the soup thickens, add a splash of water or broth when reheating on the stovetop or in the microwave. I don’t recommend freezing this soup.
PrintSun Dried Tomato Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy sun-dried tomato soup is packed with hearty vegetables, tender pasta, and a rich, savory broth. It’s a quick and easy recipe that feels indulgent, but it’s made with wholesome ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 5 cloves garlic, minced
- 1/3 cup sun-dried tomatoes packed in oil, chopped
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 4 cups vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 1/2 cups (6 oz) ditalini pasta
- 1/4 cup heavy cream or cashew cream
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the garlic, sun-dried tomatoes, tomato paste, and Italian seasoning, cooking for an additional 2 minutes until fragrant.
- Add the vegetable broth and cannellini beans. Stir well and bring the mixture to a boil.
- Add the ditalini pasta, reduce heat to a simmer, and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
- Reduce the heat to low. Stir in the heavy cream and chopped spinach. Cook for 1-2 minutes, or until the spinach is wilted and the soup is heated through.
- Taste and adjust seasoning with salt and pepper if needed. Serve warm.