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Sun Dried Tomato Soup

Sun Dried Tomato Soup

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  • Author: Liz Thomson
  • 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

Units Scale
  • 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

  1. 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.
  2. Stir in the garlic, sun-dried tomatoes, tomato paste, and Italian seasoning, cooking for an additional 2 minutes until fragrant.
  3. Add the vegetable broth and cannellini beans. Stir well and bring the mixture to a boil.
  4. Add the ditalini pasta, reduce heat to a simmer, and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
  5. 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.

  6. Taste and adjust seasoning with salt and pepper if needed. Serve warm.