Sun-Dried Tomato and Vegetable Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, aromatic soup featuring sun-dried tomatoes and seasonal vegetables simmered in a vegetable broth base. This mediterranean-inspired soups ready in about 45 minutes pairs Olive oil, Carrots, Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in large pot over medium heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion; cook 8-10 minutes until softened.
  2. Step 2: Add 2 minced garlic cloves; cook 1 minute until fragrant.
  3. Step 3: Stir in 1/2 cup drained chopped sun-dried tomatoes, 4 cups vegetable broth, 1 cup halved cherry tomatoes, and 1/2 tsp dried thyme. Bring to simmer.
  4. Step 4: Reduce heat to low, cover, and simmer 20 minutes.
  5. Step 5: Remove from heat; stir in 1/2 tsp salt and 2 tbsp chopped fresh basil.
  6. Step 6: Serve hot as a main or side dish.

Frequently asked questions

How long does Sun-Dried Tomato and Vegetable Soup take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sun-Dried Tomato and Vegetable 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 olive oil from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Vegetable 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 Sun-Dried Tomato and Vegetable 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.

What goes well with Sun-Dried Tomato and Vegetable Soup?

Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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