This Sun-Dried Tomato Soup with crispy sausage and pine nuts is a delicious recipe for cold winter days and nights.
Hey, everyone! Can you believe it’s (almost) the end of February? Also, can you believe it’s only one month left till the astronomical spring? Of course, you can go ahead and start counting spring from March 1 as many people do. In fact, I feel spring in the air. It might not look like spring yet, but that all starts from the air. That’s even hard to describe – but I think you know that feeling.
Anyway, March could be a tricky month, so don’t put your winter coats away just yet. Obviously, don’t give up on all the comfort and soul-warming recipes yet either. As you probably witnessed, this season I have shared some tomato soup ideas, and I am not ready to finish. I hope you don’t mind.
This Sun-Dried Tomato Soup is a delightful twist on an old good classic. While sun-dried tomatoes are not the substantial flavour in this recipe, their addition adds a little extra dimension of flavour. I little tang and very mild tartness, I would say, although it’s rather hard to describe this situation. I believe, the final result would depend on the brand you’re using and the ingredients (Some could have a stronger vinegar or oil smell, etc.)
Of course, you can keep things simple and just enjoy this Sun-Dried Tomato Soup as it is, but you know me :) That’s why I also made a topping with crispy sausage (You can use chicken or turkey for a healthier version) and toasted pine nuts. And what kind of tomato soup can be without grilled cheese or toasts? That’s a must in my opinion.
I hope you make this Sun-Dried Tomato Soup with crispy sausage and pine nuts and enjoy it while it’s still cold outside…And if not, you can make it all year round!
- tbsp. butter
- 2 tbsp. olive oil (from the jar with sun-dried tomatoes)
- 1 tbsp. butter
- 2 red onions, chopped
- 3-5 garlic cloves, roughly minced
- A good pinch of salt
- A pinch of chilly flakes
- 1 cup sun-dried tomatoes, drained + more to garnish
- 1 cup fresh basil + more to garnish
- 1/2 tsp. smoked paprika
- 2 cans x 800 gr tomato (whole or crushed, plain or with herbs)
- 300-400 gr. sausage
- 1 tbsp. olive oil
- 1-2 tbsp. pine nuts, toasted
- In a large pan melt the butter with sun-dried tomato olive oil, over medium heat. Cook the onions, garlic with a pinch of salt, and chilly flakes, about 10 minutes.
- Reduce heat. Add the sun-dried tomatoes and smoked paprika and cook for about 10 minutes.
- Add the tomatoes (with all the juices), basil and about 1 cup of water. Simmer for about 15 minutes. Off heat and let it cook a little until easy to handle.
- Using a regular or immersion blender, pure. The soup won’t be too thick, but you still might want to add some water.
- For the topping, coarsely chop and cook the sausage, as instructed on the package.
- Serve with the cooked sausage, pine nuts, and more basil and sun-dried tomatoes.