I don’t think I’ve talked enough here about how magical our trip to Italy last summer was.
As someone who has dreamed of endless bowls of pasta, gorgeous men with accents, and wine country à la Under the Tuscan Sun, Florence was everything I wanted it to be.
When we weren’t eating, we were talking about eating.
And drinking wine, lot’s of wine. At lunch! At dinner! At Aperitivo.
Did I mention how much I loved this leg of our trip?
One of the most memorable experiences was the market.
Not the leather market, the food market. The crème de la crème of Italian food all rolled up in one beautiful, fragrant hall. Fresh pastries, breads, olive oils, lemoncello, produce.
I think I’ve found my heaven.
So, you’ll understand my incredible pain when I was not allowed to take anything with me on the trip back home. Gah! BL almost ripped my heart out when he reminded me that since we carried on our luggage, that meant no olive oil, no sauce, no wine.
Torture. If it wasn’t bad enough that BL made me pack an itty bitty suitcase for 2 1/2 weeks in Europe, I now wasn’t allowed to take home any beloved souvenirs.
I’m pretty sure there were tears.
But- then I remembered that just because I couldn’t take liquids, didn’t mean I couldn’t take solids! Tightly packed solids none the less. And so, a few packages of sun-dried tomatoes later, all was right with the world.
Sure, I didn’t fantasize about sun-dried tomatoes initially but it was certainly a nice consolation prize. Never mind the fact that they have been sitting in my pantry for the last 4 months. Because, really, what dish do you make that’s worthy of sun-kissed, italian tomatoes?
This soup. With extra cheesy croutons on top.
If you love tomatoes you will love this one. It’s not for the faint of heart. Imagine bites and bowls of the richest, creamiest tomato soup with crunchy, cheesy bits.
So make a bowl! And dream that you’re back with me in Florence.
Only this time, we brought an extra suitcase.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Creamy tomato bisque made with sundried tomatoes. Topped with homemade croutons and vegan cream.
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tbsp. dried basil
- 1/2 tbsp. dried rosemary
- 1 tbsp. dried oregano
- 2 cups sun dried tomatoes, ideally not packed in oil but can use either one
- 4 cups vegetable broth
- 6 oz. can tomato paste
- 28 oz. can diced tomatoes in juice
- 15 oz. can tomato sauce
- 1/2 cup Cashew Creme, Soy Creme or other Heavy Creme plus extra for drizzling
- Cheesy Croutons
- 8 slices sourdough bread, diced
- 1 tbsp. olive oil
- 2 tbsp. nutritional yeast
- 1/8 tsp. cayenne pepper
- 2 tbsp. vegetarian Parmesan cheese
- Place sun-dried tomatoes into a glass bowl and pour hot water over until covered. Let sit for 30 minutes until slightly soft.
- In a large soup pot or dutch oven, heat 1 tbsp. oil over medium heat.
- Add onion, pinch salt and pepper, and dried spices. Heat until softened and slightly brown, about 10 minutes.
- Add garlic and stir to combine.
- Add drained sun-dried tomatoes, tomato paste, tomato sauce, diced tomatoes and vegetable broth.
- Bring to a boil, let simmer for 30 minutes.
- Puree in batches using a blender or immersion blender until smooth.
- Return back to pot and simmer for an additional 10 minutes.
- Stir in 1/2 cup creme, and taste. Add more salt/pepper if needed.
- Cheesy Croutons
- Preheat oven to 400 degrees F.
- In a large bowl, toss bread cubes with all ingredients.
- Thoroughly coat, using your fingers to spread seasonings and cheese onto each cube.
- Add to a baking sheet in a single layer.
- Bake for 10 minutes until crisp.
- Pour soup into a bowl, drizzle with creme, top with croutons.