Sun Dried Tomato and Fresh Oregano Soup


  • 2/3 cup Bella Sun Luci sun dried tomatoes julienne cut or halves in oil, oil drained and set aside, sun dried tomatoes pureed and set aside
  • 1 lg garlic clove, rough chopped
  • 4 oz dry white wine
  • 8 oz chicken (or veggie) stock
  • 28 oz crushed tomatoes or tomato sauce
  • 1 TB fresh oregano leaves, plus more for garnish
  • Salt and freshly cracked black pepper to taste


  • Over a medium flame in a large sauce pan, heat 1 TB of the sun dried tomato oil and sauté the garlic, stirring often until light golden.
  • Add the salt and pepper then the wine and reduce until ½-1 oz liquid remains.
  • Add the stock, the 28 oz tomatoes and sun dried tomato puree, heat to simmering, turn to low and simmer 10-15 minutes stirring often. At this point, add the oregano leaves and season to taste.
  • Cool to room temperature, puree until very smooth then reheat when you’re ready to serve.
  • Garnish with the oregano sprigs.
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