Sun-Dried Tomato and Rosemary Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A rich, savory soup featuring sun-dried tomatoes and fresh rosemary simmered in vegetable broth for a comforting meal. This mediterranean-inspired soups ready in about 45 minutes pairs olive oil, medium onion, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 141 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 olive oil
• 1 medium onion
• 1 medium carrot
• 2 stalks celery
• 2 cloves garlic
• 1/4 cup sun-dried tomatoes
• 4 cups vegetable broth
• 1 tsp rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup parmesan cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 medium diced carrot, and 2 diced celery stalks. Sauté for 8 minutes until vegetables soften and become translucent.
2. Step 2: Add 2 minced garlic cloves, 1/4 cup chopped oil-packed sun-dried tomatoes (drained), 1 tsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until fragrant. Pour in 4 cups vegetable broth, bring to a simmer, and cook for 15 minutes. Blend until smooth using an immersion blender.
3. Step 3: Serve hot topped with 1/4 cup shredded parmesan cheese.