the 10 minute vegan: creamy tomato soup
Somehow my childhood did not include tomato soup, but I would guess that most of you grew up with this classic flavor. This simple, cozy soup is sweet and tangy from the tomatoes, but made creamy and filling with a few potatoes. Enjoy it while the weather is thawing, until you can get fresh tomatoes from your gardens!
Serve with a hearty bread, or maybe even your favorite grilled cheese sandwich!
Classic Tomato Soup
2 Tablespoons olive oil
1 cup chopped onion
½ teaspoon each rosemary, thyme, oregano, and salt
1 pound Yukon Gold potatoes (about 3), chopped
4 cups vegetable broth
1 (28-oz) can crushed tomatoes
Fresh herbs for garnish
- Heat olive oil in a large stockpot until translucent. Add onions, herbs and salt. Cook over medium heat until onions are very soft and browned, about 10 minutes.
- Add potatoes and stir to coat. Add broth and simmer for 15-20 minutes until potatoes are very soft.
- Add tomatoes and simmer for five minutes. Let cool slightly and then process in a blender or food processor until totally smooth. Add more broth as needed for texture. Garnish with fresh herbs and enjoy!
Yield: 6-8 servings