Sun-Dried Tomato Velvet Soup

1. Sauté Onions

Start by heating 2 tablespoons of olive oil in a large soup pot over medium heat. Add the coarsely chopped onion and sauté for about 5 to 7 minutes, stirring occasionally, until the onions turn translucent and soft. This step is crucial as it builds the flavorful base for your soup.

2. Add Garlic and Herbs

Next, add the chopped garlic, 0.5 teaspoon each of dried rosemary, thyme, and oregano, along with 1 teaspoon of salt and some freshly ground black pepper. Sauté these for about a minute. The brief sauté releases the rich aromas and flavors of the garlic and herbs, enhancing the depth of the soup.

3. Add Potatoes and Sun-Dried Tomatoes

Add the 1-pound of peeled and chunked waxy potatoes and 1 cup of sun-dried tomatoes to the pot. Pour in 6 cups of water or vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes. This simmering time is essential as it softens the potatoes and sun-dried tomatoes, making them ready for blending.

4. Add Crushed Tomatoes and Blend

After 20 minutes, add the 28-ounce can of crushed tomatoes to the pot. Use an immersion blender to puree the soup until it reaches a smooth, velvety texture. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender or food processor.

5. Finish with Lemon Juice

Finally, stir in the juice from half a lemon and taste the soup, adjusting the salt if necessary. The lemon juice adds a bright note, balancing the rich flavors. Serve the soup hot, and if you like, garnish with some shredded basil for a fresh touch. Enjoy the comforting warmth and deep flavors of your Sun-Dried Tomato Velvet Soup!