I am a vegan wife and mother to a meat eating family. I will share with you recipes I have tested and changes I am making to encourage my family to lean into a vegan diet.

Posts tagged ‘vegan soup’

Tomatoes on Tuesday

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

Not pictured:

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!

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