Creamy Potato Soup
with Tomatoes and Basil
To make this recipe that I made today to try to combat this persistent cold (which stupefies me quite a bit), you’ll need …
Ingredients:
1 kg potatoes, peeled and chopped
1 white onion, sliced
a bay leaf
1.5 liters of water
tomato sauce
fresh basil (I saved a pot of basil from the super, and I had the leaves, but if you don’t that’s okay)
salt
extra virgin olive oil
pepper
chilli
Procedure:
Fry the onion in two or three tablespoons of extra virgin olive oil, along with the bay leaf.
After five minutes add the potatoes, cook for a while and cover with water. Cook twenty minutes.
Meanwhile, in another little pot, put the tomatoes, with a little extra virgin olive oil, salt, pepper and paprika. Cook up to let the sauce become thick. Should it be slightly acidic, add a pinch of brown sugar.
When the potatoes are done, blend them with the hand blender.
Consider how much liquid there is, roughly: it shouldn’t be too much, otherwise it will come out as a broth and not a creamy soup!
Then add the tomato purée to the potato soup, stir well, add salt and garnish with fresh basil leaves.
Serve in dishes with toasted Tuscan bread.
Chef: Edera from VeganBlog
Well…cold or not…I’d have a huge bowl of it just now!!
Very simple but very good: my grand-mother made almost the same for me when I was a child and this soup remembers her to me! I have to do it one of those days… 🙂