JP
Jack ParleyServings:
6
Prep time:
00:10
Cook time:
00:45
A vegetarian soup, fresh from the garden that everyone will love! No milk ... but still has a creamy smooth finish.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp of butter
- 2-3 potatoes, diced
- 6-8 large tomatoes, rough cut
- 2 vegetable stock cubes
- 4 cups of water / more if necessary
- Fresh Basil
Instructions
- Heat 1 tbsp of oil in a stock pan over medium heat. Once hot, add garlic and stir until aromatic.
- Add in the potatoes with butter and cook until softened. Stir often, careful not to burn.
- Add in tomatoes, stir.
- Add the vegetable stock cubes and water. Stirring until all combined.
- Bring to a boil, then reduce to simmer for 10-15 minutes letting the tomatoes cook down. Don't worry about the skin coming off the tomatoes as you are going to blend everything together.
- Stir in the basil leaves.
- Remove from heat and either using a stick blender or a pulse blender (which is what I prefer) pour the soup into the blender and pulse / blend until smooth.
- Season with salt and/or pepper if necessary.
Tips
Add in the fresh basil at the end.
The butter and potatoes is the secret to making this a creamy soup. Some will swear there is milk in this recipe!
