Savoury rich sun-dried tomato soup topped with the best crunchy homemade pita chips. This wonderful soup is perfect for all seasons!
How to make this Sun-Dried Tomato Soup
This soup is easy to prepare as it’s all done in one pot! On medium heat, start by gently frying the onion and garlic in olive oil until softened. Afterwards, add the chopped carrots, tomatoes and sun-dried tomatoes. Let them cook for a few minutes, before adding the vegetable stock. Bring everything to a boil, lower the heat and let it simmer for around 30 minutes. Once all the carrots are soft, and the tomatoes are broken down, it should be done. Blend the soup with an immersion blender or a normal one until it’s all velvety smooth. Serve the soup with your favourite toppings!
Toppings for this soup
Apart from crispy crunchy pita chips, there are plenty of other toppings you can add to this soup. A grilled cheese sandwich as a side or cut as croutons on top, would be a great addition. You can also top the soup with cheese, beans, or even pasta! To finish of this soup, add a herb oil or pesto for an added touch of freshness!
How to make Pita chips
Making these pita chips is extremely easy and quick. Once you do it at home, you will never buy store bought ones. Start by cutting your pita bread into triangles or squares. You can either separate the pita bread or leave both pieces together. Toss the pita bread pieces in olive oil, spices, herbs and seasonings to your liking. Bake them in the oven or airfryer until nicely browned and crunchy. Keep an eye on them and turn halfway through.
FAQs
How to store the soup?
Store it in the fridge if you are planning to eat it in the following 3 days after making it, or else freeze it. I like to freeze my soups in a ziploc bag by freezing them flat so that it saves me some space in the freezer. This soup can stay in the freezer for not more than 3 months.
How to store the pita chips?
Store the pita chips in an air tight container in a cool dry place, and they should stay all nice and crispy for at least a week!
Sun-Dried Tomato Soup
Ingredients
Sun-Dried Tomatoes Soup
- 300 g tomatoes chopped
- 100 g sun-dried tomatoes chopped
- 1 large white onion diced
- 2 garlic cloves minced
- 3 carrots diced
- 500 ml vegetable stock
- 2 tbsp olive oil
- salt & pepper
Pita Chips
- 4 pita breads
- 60 ml olive oil
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Pita Chips
- Cut the pita bread into small pieces, triangles or squares. Drizzle with olive oil, and add your favourite herbs and spices, while seasoning to taste. Bake in the oven (200°C/390°F) or airfryer (180°C/360°F) until slightly browned and crispy. The cooking time might vary depending on how thick the pita bread is, however they should take around 5 to 10 minutes, turning half way through.
Sun-Dried Tomato Soup
- In a large pot on medium heat, add the olive oil and fry the onion until softened. Add the garlic and cook for about 5 minutes.
- Add the carrots, tomatoes and sun-dried tomatoes. Let cook for a few minutes.
- To the pot, add the vegetable stock, and bring the soup to a boil. Once it's boiling, lower the temperature and let it simmer while covering the pot with a lid for about 30 minutes.
- Blend everything, either with an immersion blender or a normal one, until everything is nice, smooth and velvety. Season the soup to your liking.
- Serve this soup with pita chips on top, some parmesan shavings, dollops of pesto and a generous drizzle of olive oil.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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