Yield: 8 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped coarsely
- 3 cloves of garlic, chopped
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- Black pepper
- 1 pound of potatoes (Ideally waxy, such as Yukon gold. This amount is about 2-4 average-sized potatoes)
- 1 cup sun-dried tomato (not packed in oil, just plain, sun-dried tomatoes)
- 6 cups water or vegetable broth
- 1, 28-oz can of crushed tomatoes
- Juice of 1/2 a lemon
Directions:
- Chop onions and garlic. Peel your potatoes and cut them into approximately 1-inch cubes.
- Preheat a large soup pot over medium heat. Sauté (cook) the onions in the olive oil until the onions are translucent- approximately 6 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, puree the soup until very smooth. If you do not, transfer into a food processor once cooled, process, and reheat in the pot. Add lemon juice if desired.
For citation, click here