recipe by tiffany ricci, rdn

Ingredients: 

• 2 Tablespoons olive oil  
• 1 medium onion, chopped  
• 2 cloves garlic, chopped  
• ½ teaspoon each dried rosemary, dried thyme, and dried oregano  
• 1 teaspoon salt  
• ½ teaspoon ground pepper  
• 1 pound Yukon gold potatoes, cut into 1-inch chunks  
• 1 Cup sun-dried tomatoes (not the kind packed in oil)  
• 6 Cups broth  
• 1 28-ounce can of crushed fire-roasted tomatoes  

Directions: 

1. Preheat a large pot or Dutch oven over medium heat. Sauté the onions until translucent. Add garlic, herbs, salt and pepper. Sauté for one more minute.  
2. Add potatoes, sun-dried tomatoes, and broth. Bring to a boil. Turn heat down to medium-low, cover, and simmer for 20 minutes until vegetables are tender.   
3. Add canned crushed tomatoes.   
4. Use an immersion blender to puree the soup until smooth. (Transfer to a blender if without an immersion blender. Puree in blender and transfer back to soup pot.)  

Serve with your favorite grilled cheese, and enjoy!  

Originally printed in the January 2024 issue of Simply Local Magazine

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