Creamy Tomato Soup (Vegan)

Yield: 8 servings


  • 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


  1. Chop onions and garlic. Peel your potatoes and cut them into approximately 1-inch cubes.
  2. Preheat a large soup pot over medium heat. Sauté (cook) the onions in the olive oil until the onions are translucent- approximately 6 minutes
  3. Add the garlic, herbs, salt, and pepper. Sauté for 1 more minute, until the garlic is fragrant.
  4. Add the potatoes and sun-dried tomatoes. Pour in the water. Cover and bring to a boil.
  5. 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.
  6. 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.

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