Sun-Dried Tomato Soup From Love & Lemons

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jeanine Donofrio of Love & Lemons shares her recipe for sun-dried tomato soup, a burst of summer in the dead of winter.

Sun-Dried Tomato Soup
Serves 2 to 3

This might be my favorite thing I’ve made for Love & Lemons so far. I know, that’s such a big statement since I usually feel that choosing a favorite recipe is like choosing a favorite child (or in our case, dog). But I have an undying love for sun-dried tomatoes… not to mention basil, coconut, wine, pine nuts, and balsamic vinegar.

So what happens when you put six of your favorite things all together? In this case, you get a warm and creamy—yet tangy—bowl of deliciousness. Just be happy that I left chocolate out of this mix.

3 Tbsp. olive oil
4 shallots, chopped
2 cloves of garlic, smashed
1/2 cup white wine
4 cups veggie broth
1 cup full-fat coconut milk, plus more if needed at the end
1/2 cup sun-dried tomatoes (from a jar, packed in oil)
Pinch of dried oregano
Handful of coarsely chopped fresh basil, plus extra to garnish
2 tsp. balsamic vinegar (or to taste)
1-2 tsp. maple syrup or a pinch of sugar (optional, to taste)
1/4 cup toasted pine nuts (optional, but adds a nice richness)
Salt and pepper, to taste

Heat oil in a medium pot over medium heat. Add shallots and garlic, some salt and pepper, and cook until the shallots are translucent, about 4 minutes.

Add wine, stir, and let the wine cook out, about three minutes. Add broth, coconut milk, sun-dried tomatoes, and a pinch of dried oregano and red pepper flakes. Stir, then reduce heat and let simmer for about 30 minutes.

Remove from heat, add a handful of basil, and allow to cool slightly. Carefully blend the soup until smooth using a Vitamix or similar kitchen appliance.

Add balsamic, maple syrup or sugar, and pine nuts if desired. Give the blender just a few pulses. Taste and adjust seasonings. Reheat as necessary, to taste. Serve with an extra swirl of coconut milk, some chopped basil, and a few red pepper flakes on top.

More soup recipes:

Vegetable-miso soup you can slurp for breakfast (really!)

Lemony chicken-and-orzo soup to soothe those winter chills

Tuscan bean soup that’ll transport you to Italy on a weeknight

What’s your favorite soup to sip on a cold day? Tell us below!