Sun-Dried Tomato Cream Soup with Parmesan and Thyme

This sun-dried tomato cream soup with parmesan and thyme is a rich and flavorful soup perfect for any time of year. The combination of sun-dried and canned tomatoes provides a deep, robust flavor, enhanced by the aromatic shallots and fresh thyme. The creamy base of the soup, made with sweet cream, gives it a luscious texture, while the parmesan cheese adds a savory depth. This dish is relatively easy to prepare, making it a great choice for both weekday dinners and special occasions. Not only is this soup delightfully delicious, but it also fills your kitchen with an irresistible aroma. This dish is best served hot, with fresh bread or a side of salad for a light meal. You can customize the soup to fit your taste by adjusting the spices and choosing your favorite hard cheese. Whether served as an appetizer or a main dish, this soup is sure to impress your family and guests.

Ingredients

Main Ingredients:

• 6-8 large shallots
• 500 g sun-dried tomatoes in oil
• 1000 g canned tomatoes in their juice
• 1 liter of 15% sweet cream
• Fresh thyme leaves (a small amount)
• Parmesan cheese (or Gran Moravia)

Spices:

• Salt
• Pepper
• Sugar

Preparation Time

• Total: 60 minutes (Preparation: 20 minutes, Cooking: 40 minutes)

Step-by-Step Instruction

1. Start by warming the sun-dried tomato oil in a large pot, ensuring there's just enough to sauté the shallots cut into slices.
2. Cook the shallots over medium heat until they are soft, golden, and fragrant.
3. Add sun-dried tomatoes (without the oil) to the pot along with the fresh thyme leaves.
4. While the tomatoes and shallots cook, open the canned tomatoes and pour them into a blender.
5. Blend the canned tomatoes until smooth, then add them to the pot with the sautéing ingredients.
6. Stir well and season with salt and pepper, allowing the mixture to simmer on low heat for about 30 minutes.
7. Prepare another pot and a sieve during this simmering time.
8. Occasionally stir the soup to prevent sticking and ensure even cooking.
9. After 30 minutes, blend the entire contents of the pot until smooth.
10. Strain the blended mixture through a sieve into the second pot to ensure a silky texture without lumps.
11. Once fully strained, add the sweet cream to the soup, adjusting quantity based on preferred consistency and taste.
12. Gently heat the soup until it just begins to bubble, signaling that it is ready.
13. Taste the soup and adjust the seasoning with additional salt, pepper, and a pinch of sugar as desired.
14. Serve hot in bowls, garnishing each serving with grated or crumbled parmesan cheese.
15. Enjoy the delightful flavors and aroma of this hearty soup.

Tips

• Substitute shallots with regular onions if unavailable.
• For added depth, incorporate a splash of balsamic vinegar.
• Adjust cream quantity to achieve desired creaminess.
• Use fresh basil instead of thyme for a different flavor profile.

Nutrition

• Calories: 250 per serving
• Protein: 6g
• Carbohydrates: 20g
• Fats: 18g

Variations

• Vegetarian option: Replace parmesan with nutritional yeast for a vegan-friendly version.
• Spicy twist: Add some red pepper flakes or a dash of hot sauce for extra heat.
• Herb Experiment: Try using rosemary or oregano instead of thyme.

Serving Suggestions

• Pair with crusty bread or garlic bread for a satisfying meal.
• Serve alongside a mixed green salad for a fresh contrast.
• Garnish with extra parmesan shavings and a drizzle of olive oil for an elegant touch.

Best Places

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