Creamy Tomato-Vegetable Soup

By Hklbrries

Ingredients

• 1 potato, cut into 1/2-inch cubes
• 2 carrots, cut into 1/2-inch cubes
• 2 stalks celery, each stalk halved and cut into 1/2-inch slices
• 1 medium-size onion, chopped
• 2 bay leaves
• 1 1/2 tsp dried basil
• 3/4 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp pepper
• 1 cup Vegetable Stock
• 1 (16 ounce) can tomatoes
• 2 tbsp tomato paste
• 1 cup sour half-and-half or sour cream

Preparation

Step 1

In a Dutch oven or large saucepan, place the potato, carrots, celery, onion, bay leaves, basil, oregano, chli powder, pepper, and stock. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.

Stir in the tomatoes and tomato paste. Continue to simmer until heated through, about 5 minutes. (Soup may be stored for up to two days at this point.)

Before serving, warm over low heat and gently fold in sour half-and-half or sour cream. Heat through but do not let the soup come to a boil.