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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This soup surprised even me- it features both fresh and dried herbs. Very tasty! Ingredients:
1 cup chopped onion |
2 tablespoons olive oil |
1 1/2 lbs potatoes, peeled and chopped |
2 teaspoons dried oregano |
2 teaspoons fresh oregano |
2 teaspoons dried parsley |
2 teaspoons fresh parsley |
1 teaspoon dried basil |
1 teaspoon fresh basil |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 (28 ounce) can of peeled tomatoes, cut up |
5 cups chicken broth or 5 cups vegetable stock |
1 cup heavy whipping cream |
10 -12 fresh basil leaves, to dress up |
Directions:
1. In a medium Dutch oven, cook in olive oil for about 5 minutes. Add potatoes, cook for 5 minutes then add DRIED parsley, oregano, basil, salt and pepper. Stril and cook for 2 minutes covered. Add tomatoes undrained! cover and cook for 5 minutes. Stir. Add chricken broth. Bring to boil, the reduce heat. Simmer covered for 20 minutes.
2. Add fresh oregano and parsley, and basil.
3. Using an immersion mixer, or a regular blender blend the soup until smooth. Add cream. Heat soup over low heat until heated through.
4. If desird garnish with basil.
5. For the Vegetarian option use Vegetable Stock or broth.
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