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


  • 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 (28 oz.) can tomatoes or 2 pound fresh plum tomatoes
  • 1/2 (29 oz.) can tomato puree
  • 1 tsp cracked or ground black pepper
  • 1 tsp dried thyme or 1 tablespoon fresh
  • 1 tsp dried oregano or 1 tablespoon fresh
  • 1 to 2 cups whipping cream
  • 2 to 4 oz sun-dried tomatoes, julienned
  • 1 to 2 cups wild rice, cooked (about 1/2 cup uncooked)
  • Chopped smoked bacon (optional)


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: Pureé 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.

Makes 10 to 12

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