Sep 16, 2011

Creamy Tomato Soup - Without the Cream!

2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, diced (leave 1 or 2 unpeeled if you wish!)
4 c. broth (chicken or vegetable)
1 t. dried basil
1/2 t. dried oregano
28 oz. petite cut diced tomatoes
1 t. sugar
salt to taste

In a large pot, heat 2 T olive oil over medium heat.  Add onion and garlic, and cook until the onion is translucent.  Add diced potatoes, broth, spices and tomatoes (and their juice), and cook for about 30 minutes, or until the potatoes are tender.  Using an immersion blender, blend completely.  Stir in sugar and salt.  Serve immediately.

1 comment:

  1. This wasn't too tomatoey - possibly play with the proportions, add some tomato paste, etc. Mister and I ate it up, but the little girls weren't so crazy about it.


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