Cream of Sun-Dried Tomato Soup

Prepare a piece of parchment paper by folding it in four and placing a second folded piece on top to protect the cutting board.

Scoop out sun-dried tomatoes from the jar, leaving most of the oil behind.

Chop the sun-dried tomatoes lightly with a cleaver while keeping them on the parchment to avoid cutting through the paper.

Transfer the chopped sun-dried tomatoes to a pan.

Heat the pan on medium and stir the tomatoes to separate them.

Add 1 cup of milk to the pan with the tomatoes and let it cook over medium heat.

Observe the milk starting to froth as the fat separates; do not let it boil.

Add the prepared quinoa béchamel to the pan and mix with a spatula until combined.

Heat the mixture until warm, avoiding boiling to prevent separation.

Plate the soup into a bowl and show the consistency.

Equipment Needed

Spice Level:

Allergens