The Story of Sun-Dried Tomato Pasta Soup
Sun-Dried Tomato Pasta Soup is a delightful blend of Italian flavors, capturing the essence of sun-soaked tomatoes and the comforting familiarity of pasta. Imagine a quaint Italian village where the sun-dried tomatoes are handpicked and slowly dried to perfection. This soup brings together the rustic charm of the countryside with the heartiness of pasta, creating a dish that is both soothing and satisfying. It’s a perfect meal for any season, offering warmth in the winter and a burst of tangy flavor in the summer.
Key Points to Consider
- Quality of Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes for richer flavor and better texture.
- Type of Pasta: Small pasta shapes like ditalini or orzo work best for a soup.
- Fresh Herbs: Fresh basil and parsley enhance the flavor profile significantly.
- Balance of Flavors: Ensure a good balance between the tanginess of the tomatoes and the creaminess of the broth.
Tips and Tricks
- Soaking Sun-Dried Tomatoes: If using dry-packed tomatoes, soak them in hot water for about 20 minutes before using.
- Consistency: Adjust the amount of broth to achieve your desired soup thickness.
- Extra Depth: Add a splash of balsamic vinegar for a hint of sweetness and depth.
- Herb Infusion: Add herbs towards the end of cooking to retain their fresh flavor.
Ingredients
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated if dry-packed)
- 2 tablespoons olive oil (if using dry-packed tomatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup small pasta (ditalini, orzo, or small shells)
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil and parsley, chopped for garnish
- Grated Parmesan cheese for serving
