Creamy Tomato Soup
-2 tbsp. olive oil
-1 medium onion, chopped coarsely
-3 cloves garlic, chopped
-1/2 teaspoon dried rosemary (crushed between your fingers)
-1/2 tsp. dried thyme
-1/2 tsp. dried oregano
-1 tsp. salt
Lots of freshly ground black pepper
-1 lb. waxy potatoes (2-4 average-size potatoes) peeled and cut into 1 inch chunks
-1 cup sun-dried tomatoes (not the ones packed in oil, the straight up sun-dried tomatoes)
-6 cups water or vegetables broth
-1 (28-ounce) can crushed tomatoes (the fire-roasted are especially worth it here)
juice of 1/2 lemon, or to taste
Preheat a large soup pot over medium heat. Saute the onions until translucent, 5 -7 minutes. Add the garlic, herbs, salt, and pepper. Saute for 1 more minute, until the garlic is fragrant. 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, use it! If not the good ole' fashion way works as well.
Heat again, throw some lemon zest (I didn't bother) and bam!
Instead of the lemon zest I topped mine with a nice pesto dollop and bread crumbs.