Classic Tomato and Potato Soup

1Peel and chop the onions (2 large) and garlic (3 cloves) cloves.

2In a large pot, heat the olive oil (2 tablespoons) over medium heat.

3Add the chopped onions (2 large) and garlic (3 cloves) to the pot and sauté until they become translucent and fragrant.

4Meanwhile, roughly chop the tomatoes (4 large) and peel and dice the potatoes (4 medium).

5Add the chopped tomatoes (4 large), diced potatoes (4 medium), dried thyme (1 teaspoon), dried oregano (1 teaspoon), paprika (1 teaspoon), black pepper (½ teaspoon), and salt (½ teaspoon) to the pot.

6Stir well to combine all the ingredients.

7Pour in the vegetable broth (4 cups) and bring the soup to a boil.

8Once the soup starts boiling, reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the potatoes (4 medium) are tender.

9Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.

10If using a regular blender, return the pureed soup to the pot.

11Adjust the seasoning if needed.

12Serve the soup hot, garnished with fresh parsley leaves and croutons.