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+ servings
5 from 7 votes
Overhead picture of Italian Sun Dried Tomato Soup in white bowls on a wooden table
Italian Sundried Tomato Soup
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

Hearty and delicious, this Italian sun-dried tomato soup is bursting with classic Italian flavor. Make it ahead for easy entertaining!

Course: Main Course, Soup/Stew
Cuisine: Italian
Keyword: Sun-Dried Tomato Soup
Servings: 8
Calories: 238 kcal
Author: Chris Scheuer
For the soup:
  • 1 teaspoon extra virgin olive oil
  • 8 ounces bulk Italian sausage
  • 1 large onion roughly chopped
  • 2 tablespoons pesto
  • 5-6 cups low sodium chicken broth
  • 1 tablespoon Italian seasoning
  • 12 ounces carrots roughly chopped* about 3 fairly large carrots
  • ¼ cup well-drained sun-dried tomatoes in oil tightly packed
  • 1 14 1/2- ounce can fire-roasted canned tomatoes puréed
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup heavy cream
For the pine nuts:
  • ½ teaspoon extra virgin olive oil
  • ¼ cup pine nuts
  • For garnish:
  • fresh basil leaves
For the soup:
  1. Heat oil in a medium-large pot over medium heat until hot. Swirl to coat bottom of the pot with oil. Add sausage and cook for 8-10 minutes until golden brown. Break sausage into small crumbles with a metal spatula as it cooks.
  2. Remove sausage to paper towel lined plate or bowl. Set aside. Remove all but 1 tablespoon of the fat from the pot. (If your sausage is very lean and doesn't yield much fat, add enough olive oil to equal 1 tablespoon.)
  3. Add the onion. Cook for 4-5 minutes, stirring occasionally until translucent. Add pesto and Italian seasoning. Stir well and cook for another 30 seconds.
  4. Add 5 cups of the broth, carrots, sun-dried tomatoes, fire-roasted tomatoes, salt and pepper to the pot with the onions. Stir with a metal spoon or spatula, scraping up the brown bits (fond) on the bottom of the pot. Bring to a boil, then reduce to a simmer and cook, uncovered for 25-30 minutes or until carrots are very tender.

  5. Remove from heat and allow to cool slightly then puree with an immersion blender (or regular blender) until smooth. (If using a regular blender, cover the opening at the top of the blender lid with a small, narrow-opening funnel, a folded kitchen towel or several thicknesses of paper toweling to prevent a pressure build up.)
  6. Return soup to the pot if using a regular blender. Add cream and reserved Italian sausage. Stir well to combine. Taste and add a bit more salt and freshly ground black pepper if needed. Serve warm or allow to cool and store in refrigerator. Soup can also be frozen.

For the pine nuts:
  1. While soup is cooking combine 1/2 teaspoon olive oil, pine nuts and 1/8 teaspoon kosher salt in a small sauté pan. Cook over low heat, stirring occasionally until pine nuts begin to brown just slightly, about 1-2 minutes. Remove from heat and set aside.
Recipe Notes

See Café Tips above for further instruction and detailed tips.

Nutrition Facts
Italian Sundried Tomato Soup
Amount Per Serving
Calories 238 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 843mg37%
Potassium 550mg16%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 9g18%
Vitamin A 7410IU148%
Vitamin C 12.7mg15%
Calcium 68mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.