lickidy split

This is a great go-to soup to make with three favorite convenience items in the pantry; sun-dried tomatoes, roasted red peppers, and boxed chicken broth. Toss a salad or put together some sandwiches while the soup simmers and you are sitting at the table eating dinner with your family in no time!

Sun-Dried Tomato and Roasted Red Pepper Soup

1 tablespoon olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
3/4 cup oil-packed sun-dried tomatoes, drained, patted dry, and coarsely chopped
3/4 cup sliced roasted red peppers, drained
3 cups chicken broth
1 teaspoon dried thyme
Salt and freshly ground pepper
1/2 cup half and half
Sour cream, garnish
Fresh thyme sprigs, garnish

Heat a large saucepan, add the oil and swirl to coat the bottom, then add onion and garlic and cook over moderately high heat, stirring until softened about 4 minutes. Add sun-dried tomatoes and red peppers, and stir to combine.

Pour in the chicken broth and add the dried thyme. Season to taste with salt and pepper. Cover and simmer over low heat until vegetables are very soft, about 20 minutes.

Transfer to a blender and puree. Return to pot and warm over low heat. Stir in half and half and heat through.  Taste and season with salt and pepper.

Ladle into bowls, place a dollop of sour cream and a fresh thyme sprig on each and serve.

Serves 4