Tofu Marsala
Tomato Potato Soup
The tofu marsala is a family favorite that we like to make 4 or 5 times a year (the recipe is here), served over a little fusilli pasta.
The soup is an easy one to make and stays warm for a good long time...
Tomato Potato Soup
4 cups of water
3-4 medium sized yukon gold potatoes, roughly chopped
1 roughly chopped onion
10 cloves of garlic, left whole
1 tbs. salt
1/2 tbs. of herbes de provence
1 tbs. olive oil
2 medium tomatoes, chopped
salt/pepper to taste
Add the potato, onion, garlic, salt and herbes de provence to the water and bring to a boil and cook until the potatoes are cooked through (about 10-15 minutes).
Meanwhile, in a small saute pan, add the olive oil over medium heat and add the tomatoes and a pinch of salt/pepper -- cook the tomatoes down until they're released their water and have started to thicken -- about 4-5 minutes.
In a blender combine the potato mixture with the tomato mixture and puree (you may need to do this in two batches) -- check for salt and serve hot...
Tags: