Cream Of Sun-Dried Tomato Soup Recipe

This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream.

Step 1

PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.

Things You'll Need

  • 1qt Milk; whole, low-fat or skim
  • 1sm Onion; peeled and stuck with
  • 2 Cloves
  • 6 Whole peppercorns (or more)
  • 1pn Salt
-----------BOUQUET GARNI----------------
  • :Tie in cheesecloth:
  • 6 Fresh parsley stems
  • 1/2ts Dried leaf thyme
  • 1/2 Bay leaf
------------SOUP, CON'T-----------------
  • 4tb Rice flour
  • -(or barley or oat flour)
  • 4tb Cold milk (about)
  • 1pk Sun-dried tomatoes (3 oz)
  • 2c Water
  • 6tb Heavy cream
  • Chopped Herbs for garnish*
  • -(basil, chervil or parsley)

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