Creamy Tomato Soup
Prep Time: 5 minutes

Ingredients

2 tablespoons�olive oil
1 medium onion, chopped coarsely
3 cloves�garlic, chopped
1/2 teaspoon�dried rosemary (crushed between your fingers)
1/2 teaspoon�dried thyme
1/2 teaspoon�dried oregano
1 teaspoon�salt
freshly ground black pepper
1 pound�waxy potatoes (2-4 average size potatoes; weigh them to be sure), peeled and cut into 1-inch chunks
1 cup�sun-dried tomatoes (NOT the kind packed in oil, just honest-to-goodness sun-dried tomatoes)
6 cups�water or �vegetable broth
1 (28 ounces�) can crushed tomatoes (the fire-roasted are especially worth it here)
juice of 1/2 lemon or �to taste

Directions

Preheat a large soup pot over medium heat. Sauté the onions until translucent, 5 to 7 minutes. Add the garlic, herbs, salt, and pepper. Sauté for 1 more minute, until the garlic is fragrant.

Add the potatoes and sun-dried tomatoes. Pour in the water. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.

Add the crushed tomatoes and heat through. If you have an immersion blender, you're in luck! Purée the living hell out of it until it is very smooth. If you don't have one, just transfer the whole shebang to a food processor or blender, in cooled batches, then transfer back to the pot. Add the lemon juice and adjust the salt if you need to.

Serve!

Chef Suggestions

The "creamy" comes from the potatoes. Yukon golds work great here, but of course, you can use whatever you've got. Try to avoid a regular starchy Russet, since waxy potatoes give a creamier texture.

This is a great soup to go along with panini or vegan grilled cheese.

Variation:
Tomato Basil Soup: Add a half cup of shredded basil after puréeing.

Ease of preparation: Easy

Preparation time: 5 min

Cook time: 45 min

Servings: 8