Sun-Dried Tomato Cream Soup


  • ¾ Cup Sun Dried Tomatoes in Olive Oil, Drained
  • 2 Cups Tomato Juice
  • 2 Cups Whipping Cream
  • ½ Tsp Salt
  • ¼ Tsp Freshly Ground Pepper
  • Fresh basil for garnish
  • Serves 1


  • Combine drained Sun Dried Tomatoes and 1 Cup of Tomato Juice in blender and puree to a smooth consistence.
  • Add remaining cup of tomato juice and mixture from blender to a large saucepan; bring to a boil. Remove from heat and add remaining ingredients.
  • Cook over low heat until thoroughly heated, do not boil.
  • Yields 3½ cup servings.
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