Creamy Sun-Dried Tomato & Herb Soup
A velvety, flavor-packed soup featuring sun-dried tomatoes and fresh herbs, perfect for chilly evenings. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs extra-virgin olive oil, finely diced yellow onion, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1, finely diced yellow onion
- 1, finely diced carrot
- 2 cloves, minced garlic
- 1/4 cup, oil-packed and chopped sun-dried tomatoes
- 3 cups low-sodium vegetable broth
- 1 (14 oz) can diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup, chopped fresh basil
- 2 tbsp nutritional yeast
Instructions
- Step 1: Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 finely diced yellow onion and 1 finely diced carrot, cooking for 5 minutes until softened. Add 2 minced garlic cloves and 1/4 cup chopped oil-packed sun-dried tomatoes, stirring for 2 minutes until fragrant.
- Step 2: Pour in 3 cups low-sodium vegetable broth and 1 (14 oz) can diced tomatoes. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to meld flavors.
- Step 3: Remove from heat and blend with an immersion blender until completely smooth. Return to low heat, stir in 1/2 cup heavy cream and 2 tbsp nutritional yeast, cooking for 3 minutes until warm (do not boil).
- Step 4: Stir in 1/4 cup chopped fresh basil, season with salt and pepper, and serve hot with extra basil for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Sun-Dried Tomato & Herb Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sun-Dried Tomato & Herb Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-virgin olive oil from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato & Herb Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sun-Dried Tomato & Herb Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Sun-Dried Tomato & Herb Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
