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The perfect soup for a cool fall day: roasted garlic, herbs and spices, and a wonderful sweetness from the sun dried tomatoes. As a bonus, all these ingredients are easily kept around your pantry to make any time! This recipe is inspired by Mary Berry’s tomato soup, but I’ve made it vegan here and it...Read More

Sun Dried Tomato Soup with Grilled Hummus - Enchanted Flavors

pieces plus oil sun dried tomatoes

cloves minced garlic

cans canned diced tomatoes

vegetable stock

garlic powder

dried oregano

dried basil

a pinch granulated sugar

a pinch salt

slices honey wheat bread

hummus

vegan butter

In a pot over medium heat, warm up the sun-dried tomatoes, about a tablespoon of their own oil, and the minced garlic. You just want it sizzling until the garlic is golden, about 30 seconds.

Add all remaining ingredients and bring to a boil. Taste to see if you need more salt, sugar, or garlic powder. When these are in balance, you'll have a perfect flavor profile!

Blend your soup with an immersion blender or in a heat proof standing blender. 

Soup

Spread hummus over a slice of bread and cover with the other.

In a pan over medium heat, melt one tablespoon of butter. Cook one side of the sandwich for 2-3 minutes, add the remaining tablespoon of butter and flip to cook the other side until golden brown, about 2 minutes more. 