Mixed Tomato Soup



  1. Place dried tomatoes in a bowl.
  2. Add enough boiling water to cover.
  3. Let stand for 30 minutes.
  4. Drain and rinse.
  5. Coarsely chop rehydrated tomatoes.
  6. In a Dutch oven heat oil over medium heat.
  7. Add rehydrated tomatoes, onion, and pepper and cook until onion is tender.
  8. Reserve 3/4 cup of tomatoes.
  9. Add remaining chopped tomatoes to onion mixture and cook, covered, over low heat 20 minutes.
  10. Add the water and salt and cook, uncovered, over low heat for 40 minutes, stirring often.
  11. Transfer mixture in batches to a food processor or blender.
  12. Cover and process or blend until smooth.
  13. Return pureed mixture to Dutch oven.
  14. Heat to simmering.
  15. Stir in whipping cream.
  16. Return just to simmering.
  17. Remove from heat.
  18. Top each serving with the reserved chopped tomatoes.