There are different ways to get the seeds out of a pomegranate, but this is the only way I’ve seen to preserve all the seeds without making too much of a mess. I would advise wearing a dark-colored apron when doing this to avoid possible spatter of the juices.
When some people want to thicken a soup, they add flour or cornstarch. Others might add milk or cream. I prefer to add more of the main ingredient: I use probably double the amount of mushrooms here compared to what you’ll see in a “normal” recipe. The sheer volume makes the soup thick without adding anything that’s bad for you. Best of all, it adds even more mushroom flavor.
I went heavy on the garlic in this recipe because I wanted to be able to taste it. This is still a very mushroom-forward dish, but the roasted garlic notes are unmistakable. Use half as much garlic if you want the garlic to be more subtle.
My ultra light pesto is the key here; see the recipe linked in the Ingredients list. If you want to make this with a reduced fat pesto, it’s a 2 point (Weight Watchers) recipe. Regular pesto makes it a 3 pointer.
Once I figured out how to make these myself, I stopped buying sun-dried tomatoes. At my local fruit and vegetable market, I can get a 10 ounce container of cherry tomatoes for less than a dollar. For a few pennies more, I can make something just as good as sun-dried tomatoes, for a fraction of the cost (and the calories!)
And, it’s not hard to do. As the ingredients list shows, please get creative with your seasoning. You can have perfectly good oven dried tomatoes with just salt, but consider adding Cajun seasoning, garlic powder, sumac…whatever you try, it will probably be great!