This soup packs a double one-two punch of tomato. Just when you're thinking it's made from regular old tomato-BAM-a sun-dried tomato gets you in the jaw and you are out for the count. You wake up on Avenue C and 4th Street wearing one shoe that is not vegan and you have no idea what happened.
1 medium onion, chopped coarsely
3 cloves garlic, chopped
1/2 teaspoon dried rosemary (crushed between your fingers)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
lots of freshly ground black pepper
1 pound waxy potatoes (2-4 average size potatoes; weigh them to be sure), peeled and cut into 1-inch chunks
1 cup sun-dried tomatoes (NOT the kind packed in oil, just honest-to-goodness sun-dried tomatoes)
6 cups water or vegetable broth
1 ounce (28) can crushed tomatoes (the fire-roasted are especially worth it here)
juice of 1/2 lemon or to taste
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, you're in luck! Purée the living hell out of it until it is very smooth. If you don't have one, just transfer the whole shebang to a food processor or blender, in cooled batches, then transfer back to the pot. Add the lemon juice and adjust the salt if you need to.
Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 30 min
Recipe By: Isa Chandra Moskowitz and Terry Hope Romero
From: Veganomicon: The Ultimate Vegan Cookbook
Used with permission of Marlowe & Company
This is a great soup to go along with panini or vegan grilled cheese.
Tomato Basil Soup: Add a half cup of shredded basil after puréeing.