For a vegan version of this soup use unsweetened almond milk and omit the Parmesan cheese.
Four Tomato Soup
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon brown sugar
1 cup vegetable broth
1 (28-ounce) can diced tomatoes, with their juices
1 (14-ounce) crushed tomatoes
1/2 cup sun dried tomatoes packed in oil, chopped
salt and pepper to taste
1/2 cup whole milk, heated
1/4 cup freshly grated parmesan cheese
1 to 2 tablespoons fresh basil leaves, torn into small pieces
1 cup small yellow tomatoes, grape or cherry, quartered
Set Sun Oven out to preheat.
Heat the oil in large pot over medium-high heat, add the onions and cook, stirring often until softened, about 5 minutes. Stir in the garlic followed by the tomato paste and brown sugar. Add the broth, diced tomatoes, crushed tomatoes, and sun-dried tomatoes. Season with salt and pepper. Cover and transfer to the Sun Oven. Cook until the flavors have blended, 1 1/2 to 2 hours. Remove from Sun Oven. Use an immersion blender to puree the soup in the pot. Stir in the hot milk, cheese, and basil. Adjust for salt and pepper. Ladle into bowls and garnish with quartered tomatoes.
Makes 4 to 6 servings.