If you’re in the mood for homemade creamy tomato soup then you should give this recipe a try! What I like about this recipe is that the thickness actually comes from potatoes.
Creamy Tomato Soup
What you need:
2 Tbsp olive oil
1 medium onion
3 cloves garlic
1/2 tsp rosemary (dried)
1/2 tsp thyme (dried)
1/2 tsp oregano (dried)
1 Tbsp freshly ground black pepper
2 tsp salt
1 lb potatoes (Yukon golds or similar, peeled and cut into 1 inch dice)
1 cup of sun-dried tomatoes (not in oil, just plain sun-dried tomatoes)
6 cups veggie broth or water
28 ounces crushed tomatoes…you could also use fire-roasted (there are two cans pictured here, but you only need one)
2 Tbsp lemon juice
Preheat large saucepan over medium heat, add olive oil and onions; sauté until translucent (5-7 minutes). Add garlic and herbs. Sauté 1 minute.
Add potatoes (uncooked) and sun-dried tomatoes. Pour in broth/water, cover and bring to a boil. After it has come to a boil, lower heat and simmer for about 20 minutes.
Add crushed tomatoes and heat through.
Puree the mixture with an emulsion mixer or using a food processor. If you use a food processor, let soup cool a bit and puree in batches. This is what I chose to do to ensure that I got a smooth texture.
Add lemon juice and adjust salt and pepper to taste.
This makes a lot of soup, so you can eat it for several meals, or freeze half for later. I used regular crushed tomatoes, but next time I will try the fire-roasted tomatoes just to change up the flavor. This recipe got a thumbs up from everyone in the family!