Union House Cream of Sun-Dried Tomato Soup with Wild Rice Recipe

ingredients

1/2 cup salad oil
1 large carrot, chopped
2 ribs celery, chopped
1 large onion, chopped
1 clove garlic, crushed
3/4 cup flour
4 cups beef or chicken stock
1 can (28 ounce size) tomatoes
OR
2 pounds fresh plum tomatoes
1/2 can (29 ounce size) tomato puree
1 teaspoon cracked or ground black pepper
1 teaspoon dried thyme
OR
1 tablespoon fresh thyme
1 teaspoon dried oregano
OR
1 tablespoon fresh oregano
2 cups whipping cream (or as desired)
4 ounces sun-dried tomatoes, julienne
2 cups wild rice, cooked
chopped smoked bacon (optional)

directions

In 5-quart heavy soup pot, heat oil. Add carrot, celery, onion and garlic and cook, stirring frequently, until they become brighter in color and begin to release their juices, 8 to 10 minutes.

Add flour, stir and blend well. Cook 3 to 4 minutes. Add stock, tomatoes and puree, pepper and herbs and simmer about 1 hour. Remove from heat and refrigerate until completely chilled. (Soup can be made a day ahead up to this point.)

When ready to serve: Puree soup in small batches in food processor or blender. Return to soup pot, add cream and sun-dried tomatoes and reheat until almost boiling, stirring frequently. Stir in wild rice. Garnish soup with bacon, if desired.

nutrition data

495 calories, 30 grams fat, 51 grams carbohydrates, 10 grams protein per serving.

reviews & comments

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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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