Sun-Dried Tomato Soup
Savoury rich sun-dried tomato soup topped with the best crunchy homemade pita chips. This wonderful soup is perfect for all seasons!
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.