(Non-Dairy) Creamy Tomato Soup
Prep time: 10 minutes
Cook time: 30-45 approx.
Servings: 6
This recipe is inspired by one I once tried from a Vegan cookbook…
*Blender required
Ingredients:
- 28 or 24oz can of whole plum (or roma) tomatoes
- 4 cloves garlic (minced)
- 1 whole small red onion (diced)
- approx. 2 lbs of potatoes (waxy!! like a yukon gold) [wash, and cut into 1/2 inch pieces]
- 1 tsp thyme
- 1 tsp rosemary (I crushed mine in a mortar & pestle)
- 2 tsp oregano
- 2 tsp basil
- (optional) 2 tsp red pepper flakes or 2 tsp cayenne
- (optional) 1 cup of sun-dried tomatoes (if you buy with ones in oil, rinse them thoroughly first)
- 4 cups vegetable stock
- 2 cups water
- 2 tbsp olive oil
Instructions:
Heat the oil in a dutch oven (or a large stock pot)
Sauté the red onion – add garlic and other spices (and be creative, add your own if you want!)
Sauté until onions are transparent
Add the stock, water, and potatoes… and the optional ingredients from above (sun-dried tomatoes)
Bring to boil and then lower temp and simmer for 20 minutes
Add the tomatoes and let simmer for another 15 minutes (longer will not hurt)
Remove from stove top when heated through and potatoes are tender
(optional) let cool slightly
Then load ingredients into blender – blend until smooth. May have to blend some sections twice depending on the power of your blender (or food processor)
Reheat a little if needed and serve with fresh bread.
* I recommend sprinkling with some basil and freshly ground pepper before serving.
(I served mine with baked, potato wedges… I know, lots of potato. What can I say? I’m Irish!)
SprouseFood 