Creamy Tomato Soup

March 16, 2014



My health club makes a delicious tomato soup that I have been trying to copycat.  The creaminess comes from a nonfat yogurt that has been proven to give all us girls tummy aches.  I came across this recipe in a new cookbook I bought called VEGANOMICON.  This soup gets it’s creamy texture from yukon gold potatoes, so it’s fat content is substantially lower.  My 19 and 23 year boys both tried it and gave me a big thumbs up!!

Creamy Tomato Soup
From VEGANOMICON the ultimate vegan cookbook
  • 2 Tablespoons olive oil
  • 1 medium onion , coarsely chopped
  • 3 garlic cloves, smashed and finely chopped
  • ½ teaspoon dried rosemary (crushed between your fingers)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 tsp. kosher salt
  • freshly ground black pepper to taste
  • 1 pound yukon gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup sun-dried tomatoes, not the ones packed in oil.
  • 6 cups vegetable broth or water (I used the broth)
  • 1 (28-ounce) can crushed tomatoes
  • Juice of ½ lemon
  1. PREHEAT A large soup pot over medium heat. Saute the onion 5-7 minutes and add the garlic, herbs, salt and pepper. Continue to cook 1 more minute, until the garlic is fragrant.
  2. Add the potatoes and sun-dried tomatoes. Pour the water or broth . Cover and bring to a boil. When soup comes to a boil, lower heat to a simmer, cover and cook until the potatoes and sun-dried tomatoes are tender, about 20 minutes.
  3. Add the crushed tomatoes and heat through. If you have an immersion blender you are in luck, if not I suggest buying one! Puree the soup until very smooth. If you do not have an immersion blender transfer the soup into a food processor or blender, in cooled batches and then transfer back to the pot. Add the lemon juice and more salt and pepper if you need it.
  4. Enjoy!!





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