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Kathleen's Tomato Soup

This recipe is from a dear family member, Kathleen, a mighty fine cook who once ran her own catering business and is always experimenting with new recipes in her kitchen in LA. It's a tasty twist on an old standby, and we hope you enjoy it.


  • 2 tablespoons oil from oil-packed sun-dried tomatoes (or olive oil)
  • 2 medium onions, diced
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 large can (28 ounces) tomato purée or crushed tomatoes
  • 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
  • Salt and ground black pepper


  1. In a soup pot, warm the oil over medium heat.  Add the onions and sun-dried tomatoes and sauté for 5 minutes, until the onions are transparent.  Add the garlic and sauté for another minute.
  2. Add the white wine, reduce the heat to medium-low, and simmer for 5 minutes.
  3. Stir in the tomato purée and the dissolved Veggie-Stock Gold®, bring the soup to a simmer, and cook for about 45 minutes.
  4. Purée the soup in batches in a blender, then return it to the pot, season to taste with salt and pepper, and reheat gently.
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