This soup is one of those recipes than could fall into the creamless creamy category. The potato is what makes this soup creamy, without a single drop of cream! Plus, having a potato in anything is a gold-star bonus! (Let’s not forget the rock-star status of the potato.) A friend of mine mentioned she was making tomato soup last week, and ever since I’ve been craving it myself. Recipes I’ve used in the past were good, but never as pleasing as this one that I’ve created here. Call it dissertation procrastination or a moment of culinary genius…either way, you’ll be pleased! I love the addition of the hot pepper (big shocker), but it’s totally optional. Since I added it in, I didn’t add much fresh ground black pepper. In fact, I didn’t add any during the cooking and only ground a bit on top of my bowl before serving. This recipe makes about 4-6 servings.
1-2 TBSP extra-virgin olive oil
1 medium to large golden potato, diced into small cubes (the smaller they are, the faster they’ll cook – so depending on what kind of time your looking at)
1 medium yellow onion diced
2 TBSP garlic, minced
3.5 C strained tomatoes (or 1 26oz can crushed tomatoes – but you’ll need to puree longer for a smoother soup)
3 C veggie broth
2 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp sage
salt and pepper to taste
*optional heat: minced habañero
1. Sauté potato, onion, garlic, and hot pepper (if using) with 2 teaspoons salt over medium heat, until onion begins to become translucent – about 10 minutes.
2. Sprinkle in herbs and stir to combine. Add in crushed tomatoes and 2 C veggie broth. Bring to a boil, reduce heat to simmer for 20 minutes, or until potatoes are soft and cooked through. *I diced mine into about 1/2-inch dices, and they were perfect at 20 minutes – I probably could’ve stopped them at 15 but since I was pureeing it was fine to let them get extra soft.
3. Transfer to a blender, food processor, or blend with an immersion blender until smooth, adding in the last 1 C broth to assist in the blending.
*Note: I like my soup thicker, so if you want it thinner, you could add even more broth to your consistency preference (that’s the joy of soups). Taste and adjust salt levels if needed – but I didn’t need to add any extra. Ladle into bowls and sprinkle with a little bit of fresh herbs or top with croutons (I used ciabatta bread for this soup) if you wish. Serve warm, accompanied by saltine crackers or a slice of EB buttered toast.