If this Sun-dried tomato Soup with Swiss Chard isn’t the perfect Christmas soup, I don’t know what is. Bright red tomatoes, vibrant green basil, brilliant rainbow chard, and a mix of pantry staples make this soup an easy weeknight meal for you and your family. But don’t let the ease fool you– it’s equally good for beautiful holiday dinner parties. Serve all winter long with your favorite substitutions: choose spinach and kale instead of chard, add zucchini or squash to mix the textures, or play with the ratio of blended-chunky to make the soup your own. Anyway you make it you are sure to love it. This rich and flavorful recipe is adapted from Vegetarian Times.
Sun-dried Tomato Soup with Chard
2 Tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
1 cup sliced carrots
½ teaspoon chopped rosemary and thyme
3 cups vegetable broth or water
2 (15-ounce) cans diced or crushed tomatoes
1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
½ cup chopped sun-dried tomatoes, plus 2 Tablespoons oil from jar
6 leaves Swiss chard, ribs removed and chopped
1 cup thinly sliced fresh basil
- Heat oil in large stockpot over medium heat. Add onions and garlic; cook until onions are soft. Stir in carrots and rosemary, and cook 10 to 15 minutes, or until onions are soft.
- Add broth, 1 can of tomatoes and beans to the onion mixture. Scoop out 1 cup of this mixture and add to the food processor or blender; add the remaining can of tomatoes, sun-dried tomatoes and sun-dried tomato oil into the food processor, and purée until smooth.
- Stir the puree into the soup, season with salt and pepper, if desired, and simmer 10 more minutes. Add more broth or water for a thinner soup.
- Remove pan from heat, then add Swiss chard, thyme, and basil; let stand until chard is wilted. Divide evenly among serving bowls and serve while warm. Serve immediately or store leftover in glass for later; this recipe also freezes well! Makes about 8 servings.
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