Soup is something I can have any time of the year , whatever the weather might be. Somehow , a huge pot of soup simmering on the stove , brings me a feeling of being cozy , warm and content . The past couple of months we have been living on home made soups ,although Ive had hardly any time to click pictures , but I must say Ive  tried quite a few soup and shorba recipes. I will post them as and when I try them again.

Coming to this rich creamy tomato soup , It is a classic one , from one of the vegan bibles ,Veganomicon. The book is a very much cherished one  in my collection because of the simplicity of the recipes. Isa Chandra Moskowitz and Terry Hope Romero have made the recipes look so simple and easy  that I was excited about trying almost every recipe and I did try most of them which left me craving to venture some more into the vegan world.

As promised, this simple, rich,creamy , smooth, delectable soup leaves you craving for some more.

Ingredients :

1 14 ounce can of crushed or diced tomatoes

8-10 sundried tomatoes finely chopped , if using the ones in olive oil , use this oil to saute the soup ingredients.

1 medium sized potato

1 medium sized onion

2 garlic pods

a few sprigs of thyme and rosemary or a handful of basil leaves for a tomato basil version

A bay leaf

8 cups of low sodium vegetable stock or water

Olive oil

Crushed black pepper and salt to taste

Method:

Chop Onions and garlic and saute them in olive oil in a soup pot until pink .

Add the chopped sun dried  tomato and  potato pieces and water/ vegetable stock  , herbs and let it simmer until the potatoes are done.

Then add the crushed /diced tomatoes , salt and cook until the tomatoes are done.

Remove the pot , set aside and let it cool slightly and then either take it into a food processor or use a hand blender and let it run until the soup is smooth and pour the soup back into the pot.

Return the pot to the stove and heat it . Serve hot with some  crusty bread.  The creaminess of this soup comes from the potato added. I served mine with the red pepper and broccoli corn bread