Creamy Vegan Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tablespoons olive oil1 medium onion, chopped 3 cloves minced garlic1 teaspoon salt1/2 tsp dried thyme1/2 tsp dried oregano1/2 tsp dried rosemary, crushed between the fingersGround black pepper, to taste1 pound waxy potatoes1 cup sun-dried tomatoes (not the ones packed in oil)6 cups water or vegetable broth1 28-oz can of crushed tomatoesJuice of 1/2 lemon
Saute the onions over low heat in a large soup pot until translucent, about 5-7 minutes. Add the garlic and seasonings, and saute for about a minute. Add the potatoes, sun-dried tomatoes and water, and bring to a boil. When boiling, cover the pot and reduce the heat to simmer for about 20 minutes, until the potatoes and sun-dried tomatoes are soft. Add the crushed tomatoes, and heat through.
Take the pot off the heat, and blend with an immersion blender until smooth. If you do not have an immersion blender, blend it in a food processor in batches. Finally, add the lemon, and salt to taste if necessary.
Enjoy!
Serving Size: Makes 5 2-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ROCKIESLOVER.
Take the pot off the heat, and blend with an immersion blender until smooth. If you do not have an immersion blender, blend it in a food processor in batches. Finally, add the lemon, and salt to taste if necessary.
Enjoy!
Serving Size: Makes 5 2-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user ROCKIESLOVER.
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 903.9 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.4 g
- Protein: 5.2 g
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