A 20-minute sun dried tomato soup recipe with fresh arugula and codfish… This is a delicious lunch soup! Absolutely amazing what meals you can make with leftovers.
Check out this gorgeous and vibrant looking sun dried tomato soup below…
I still had 2 nice little fillets of fresh codfish left after preparing my delicious winter vegetable navarin with codfish at home for my visiting parents.
So the next day I made this beauty with the leftovers for lunch: a powerful sun dried tomato soup with arugula!
Leftovers
It might seem like a lot of work but I kept this sun dried tomato soup quite simple.
I let the fish poach in the hot sun dried tomato soup for a couple of minutes.
Easy.
How I liked that deeply concentrated flavor of those sun dried tomatoes! And to add some crunch, I just add a handful of chopped onion.
Pine nuts would also be a great idea by the way.
Sun Dried Tomato Soup Recipe with Cod & Arugula
It took me under 20 minutes to prepare this sun dried tomato soup.
And it was an instant winner! Leftovers can be a blessing at time and a trigger to get creative in the kitchen…
Because the best soups are very often the ones you didn’t plan to make.
Believe me, it is so true!
Just look at this sun dried tomato soup recipe below…
Sun Dried Tomatoes
Do you love sun dried tomatoes?
Then you should also take a look at another sun dried tomato recipe that I made a while ago: my creamy goat cheese and sun dried tomato tortellini!
Enjoy!
Easy Cod & Sun Dried Tomato Soup Recipe
A 20-minute sun dried tomato soup recipe with fresh arugula and codfish!
- 2 small fillets fresh cod
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 medium garlic clove sliced
- 2 tbsp onion chopped
- 2 tbsp olive oil
- 5,5 oz sun dried tomatoes (155 g)
- 3 cups chicken stock (720 ml)
- 2 handfuls fresh arugula
- pepper
- salt
-
Add the olive oil, fresh rosemary, bay leaves and sliced garlic to a large casserole.
-
Place it over medium heat until hot. Fry the garlic and herbs for 4 minutes. Then add the sun dried tomatoes.
-
Stir and cook for 2 minutes. Then add the chicken stock. Season with a dash of pepper and a small pinch of salt.
-
Stir the soup and bring the ingredients to a light simmer. Add the chopped onion and cook for 4 minutes.
-
Now add the fresh arugula to the sun dried tomato soup.
-
Then add the codfish fillets.
-
Put a lid on the pan, turn the heat lower and let the fresh cod poach in the sun dried tomato soup for about 4 to 5 minutes until the fish is cooked through. Then check the seasoning of the soup and add extra pepper or salt to taste. Scoop the sun dried tomato soup recipe into large bowls and top each with a piece of the cooked codfish. Serve the soup hot.
Easy Sun Dried Tomato Spaghetti
I hope that you enjoyed this sun dried tomato soup recipe as much as we do!
Just in case you are looking for more sun dried tomato recipes: I have 2 more recipes for you in store here!
I am craving a sunny dish today for dinner: so how about making a bunch of sun dried tomato spaghetti!
I recently came back from a little trip to Nice, France.
Mediterranean Flavors
There at an awesome farmers market near the seashore I bough this huge bag of delicious dark red sun dried tomatoes.
I mean, this bag is huge so I am on a mission to assemble great recipes with them!
The ones I bought here in Nice are just kept in a plastic bag so that is why I soak them in a little lukewarm water before using them to rehydrate them nicely.
That will make the sun dried tomatoes much meatier and appetising in the end.
But hey, feel free to use a jar of those sun dried tomatoes preserved in oil or brine!
Enjoy!
Easy Sun Dried Tomato Spaghetti Recipe
I am craving a sunny dish today for dinner: so how about making a bunch of sun dried tomato spaghetti!
- 9 oz dry spaghetti (250 g)
- 3 oz sun dried tomatoes (85 g)
- 3 tbsp capers in brine
- 1 tsp tomato paste
- 1 tsp garlic paste
- 5 tbsp olive oil
- pepper
- salt
-
Chop the sun dried tomatoes up roughly. Use dried tomatoes like me? Soak them in lukewarm water for 10 minutes. Using sun dried tomatoes in oil or brine? Skip this step!
-
In the meantime place the pan with salted water over high heat until boiling. Then add the spaghetti and cook it until tender. Add the chopped sun dried tomatoes and garlic paste to a blender. If you soaked the tomatoes in water, then squeeze them out gently and discard the soaking water.
-
Blend the tomatoes and garlic. Season it with a pinch of pepper and salt. Pour in about 2 tablespoons of olive oil and blend again. Gradually add in more oil. Then add the tomato paste.
-
Blend again. Check the seasoning. Add extra pepper or salt. Drain the cooked pasta. Then add it back to the pan. Then pour in the tomato tapenade. Also add the capers.
-
Stir the pasta well. Transfer it onto deep plates and serve immediately.
Easy Sun Dried Tomato Risotto
And here is yet another sun dried tomato recipe for you to try out!
Not a sun dried tomato soup, but a risotto! I am sure that you will love this one: my easy sun dried tomato risotto, what a sunny Italian dish is this!
This is a great recipe.
Very little ingredients are needed to prepare this risotto but boy, what a flavor explosion!
Make sure to add a good dash of pepper to this dish, it can use some heat that will go well with the deep hearty flavor of the sun dried tomatoes.
Dried Tomatoes or in Oil
You can use sun dried tomatoes in oil or brine.
If you use dry ones: soak them in a little lukewarm water for a couple of minutes until they are soft and rehydrated again.
I served this sun dried tomato risotto with a crispy baked Italian sausage, heavenly!
We loved this easy peasy sun dried tomato risotto, it is a delicious meal…
Enjoy!
Easy Sun Dried Tomato Risotto Recipe
You will love this one: my easy sun dried tomato risotto, what a sunny Italian dish is this!
- 7 oz risotto rice (200 g)
- 2 garlic cloves
- 1 small onion
- ½ cup dry white wine (120 ml)
- 1 ½ cup chicken or vegetable stock (360 ml), warm
- 7 sun dried tomatoes
- 1 oz parmesan cheese (30 g), grated
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- pepper
- salt
-
If you use dried tomatoes, first soak them in lukewarm water for 10 minutes before you start. If you use sun dried tomatoes in oil or brine, skip this step!
-
Transfer 5 of the sun dried (soaked) tomatoes to a clean blender and then add 3 tablespoons of the white wine.
-
Blend the tomatoes until you get a chunky puree. Put it in the fridge until needed later.
-
Peel and chop the garlic and onion. Pour the olive oil in a high non-stick pan and add the chopped onion and garlic.
-
Place it over medium heat until the oil is hot. Season with a pinch of pepper and salt. Cook the garlic and onion for 4 minutes until fragrant. Then add the risotto rice to the pan and stir well.
-
Cook the onion and rice for 2 minutes. Pour in some of the stock and stir.
-
Bring the rice to a boil and then turn the heat low to a simmer. Add the sun dried tomato puree after 5 minutes.
-
Gradually add splashes of white wine and stock until the risotto is al dente. In the meantime chop the remaining (soaked) sun dried tomatoes into thin strips.
-
Remove the cooked sun dried tomato risotto from the heat and stir in the sliced sun dried tomatoes, the butter and grated parmesan cheese.
-
Then check the seasoning of the risotto and add extra pepper or salt to taste if necessary. Scoop the risotto onto deep plates. Add a last dash of freshly ground black pepper and serve hot.