Sun Dried Tomato Soup

It happened! It finally happened!

After months of waiting, the rain has finally returned to southern California.

I have no idea why I have always been so drawn to the rain, but something about the drops falling from the sky awakens something special in my soul.

Profound, right?

I’ve never understood why, but the rain makes me really happy.

And the best part about rain is that it makes people crave soup.

My absolute FAVORITE thing to make.

There is something so comfy and cozy about soup. It makes you feel warm and fulfilled and the combination of flavors always dances off your tongue.

In the years I have spent making soup there have been quite a few gems, but this might be the best one yet.

You will need…

1 tablespoon olive oil

1 tablespoon butter

1 onion, chopped

2 leeks, white parts chopped

3 garlic cloves, chopped

1/3 cup roughly chopped sun dried tomatoes

3 large russet potatoes, peeled and chopped

8 cups chicken broth

½ cup heavy cream

2 cups homemade croutons

2 tablespoons chopped chives

Salt and pepper to taste

Start by heating the olive oil and the butter in a large pot over medium heat.

When the butter has melted, add in the onions and the leeks.

Cook them down until the onions are slightly browned. About 7 minutes.

Season well with salt and pepper.

Add in the garlic and the sun dried tomatoes and cook until the garlic becomes fragrant. 

About 1 minute.

Add in the potatoes and the chicken broth to the pot and bring the soup to a boil.

Reduce the soup to a simmer and let it cook until the potatoes are very tender. About 30 minutes.

When the potatoes are tender, turn off the heat and season the soup again to taste.

Using a hand emersion blender or a food processor to puree the soup.

When the soup is nice and smooth, add in the cream and continue to blend until completely combined.

Ladle the soup into a bowl and top with a couple croutons and a couple of pinches of chives and serve hot.

Love and Beer Floats

Angela

Sun Dried Tomato Soup

1 tablespoon olive oil

1 tablespoon butter

1 onion, chopped

2 leeks, white parts chopped

3 garlic cloves, chopped

1/3 cup roughly chopped sun dried tomatoes

3 large russet potatoes, peeled and chopped

8 cups chicken broth

½ cup heavy cream

2 cups homemade croutons

2 tablespoons chopped chives

Salt and pepper to taste

Start by heating the olive oil and the butter in a large pot over medium heat.

When the butter has melted, add in the onions and the leeks.

Cook them down until the onions are slightly browned. About 7 minutes.

Season well with salt and pepper.

Add in the garlic and the sun dried tomatoes and cook until the garlic becomes fragrant. About 1 minute.

Add in the potatoes and the chicken broth to the pot and bring the soup to a boil.

Reduce the soup to a simmer and let it cook until the potatoes are very tender. About 30 minutes.

When the potatoes are tender, turn off the heat and season the soup again to taste.

Using a hand emersion blender or a food processor to puree the soup.

When the soup is nice and smooth, add in the cream and continue to blend until completely combined.

Ladle the soup into a bowl and top with a couple croutons and a couple of pinches of chives and serve hot.