Imagine a pot bubbling away on the stove, filling your kitchen with the comforting aroma of garlic and onions mingling with rich tomatoes.
This warm and hearty Tomato Potato Soup isn’t only easy to make but also feels like a cozy hug in a bowl.
As the potatoes soften and absorb the flavorful broth, the transformation into a creamy, velvety soup begins.
Let’s bring this delightful dish to life together.
Kitchen Tools Required
- 1 large pot
- 1 medium saucepan
- 1 wooden spoon
- 1 blender or immersion blender
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cups canned crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Potato Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Read the entire recipe thoroughly to familiarize yourself with the process and ingredients.
- Prep Time (15 minutes)
- Gather all necessary equipment: large pot, medium saucepan, wooden spoon, blender, knife, cutting board, and ladle.
- Prepare ingredients:
- Chop 1 medium onion.
- Mince 2 cloves of garlic.
- Peel and dice 3 medium potatoes.
- Measure 2 tablespoons of olive oil, 4 cups of vegetable broth, 2 cups of canned crushed tomatoes, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried basil, 1/2 cup of heavy cream, and 1 tablespoon of fresh parsley.
- Cooking Time (30 minutes)
- 0:00 – 5:00: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 5:00 – 10:00: Stir in the diced potatoes and cook for 5 minutes, stirring occasionally.
- 10:00 – 15:00: Pour in the vegetable broth and bring the mixture to a boil.
- 15:00 – 30:00: Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the potatoes are tender.
- Blending and Final Cooking (10 minutes)
- 30:00 – 35:00: Add the crushed tomatoes, salt, black pepper, and dried basil to the pot. Use a blender or immersion blender to puree the soup until smooth.
- 35:00 – 40:00: Return the pot to the heat, stir in the heavy cream, and cook for an additional 5 minutes until the soup is heated through.
- Resting Time (5 minutes)
- 40:00 – 45:00: Remove from heat and let the soup rest for 5 minutes.
- Serving (5 minutes)
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Adjust according to your pace and any additional preparation you may wish to undertake, such as preparing optional toppings.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in the diced potatoes and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the potatoes are tender.
Add the crushed tomatoes, salt, black pepper, and dried basil to the pot.
Use a blender or immersion blender to puree the soup until smooth.
Return the pot to the heat and stir in the heavy cream.
Cook for an additional 5 minutes until the soup is heated through.
Remove from heat and let the soup rest for 5 minutes.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the creamy soup.
- Grilled Cheese Sandwich: A classic pairing that adds a cheesy, crunchy contrast.
- Side Salad: A fresh and crisp accompaniment to balance the richness of the soup.
- Garlic Breadsticks: Add a garlicky flavor that complements the tomato and potato base.
- Roasted Vegetables: A healthy side that adds depth and variety to the meal.
Storage
Store Tomato Potato Soup in an airtight container in the refrigerator for up to 3 days.
For longer preservation, freeze for up to 3 months.
Thaw before reheating thoroughly.
Freezing
To freeze Tomato Potato Soup, allow it to cool completely.
Then, transfer to airtight containers, leaving room for expansion.
Label with the date and freeze for up to three months.
Reheating
To reheat Tomato Potato Soup, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl, covered, for even heating.
Avoid boiling to maintain texture.
Final Thoughts
Tomato Potato Soup is a delicious and comforting dish, perfect for any season.
With its creamy texture and rich flavor, this soup is both hearty and satisfying.
The combination of tomatoes and potatoes creates a unique blend that’s enhanced by the aromatic herbs and spices.
This recipe is simple to follow, making it accessible for both novice and experienced cooks.
Whether you’re looking for a cozy meal on a chilly day or a flavorful starter for a dinner party, this soup is sure to impress.
Enjoy the burst of flavors and the warmth it brings to your table.
Frequently Asked Questions
Can I Substitute Sweet Potatoes for Regular Potatoes?
You can substitute sweet potatoes for regular potatoes. Use equal amounts, around 3 medium sweet potatoes, peeled and diced. Sweet potatoes add a sweeter flavor, so reduce the salt slightly to balance the overall taste.
Is There a Vegan Version of This Soup?
You can make it vegan by substituting olive oil for butter, using coconut milk instead of heavy cream, and ensuring the broth is vegetable-based. Don’t forget to check all ingredient labels for non-vegan additives.
What Can I Use Instead of Heavy Cream?
You can substitute heavy cream with 1/2 cup coconut milk for creaminess or 1/4 cup cashew cream for a nutty flavor. Use a blender to guarantee a smooth texture. Adjust consistency with additional broth if needed.
How Spicy Can I Make the Soup?
You can make the soup spicier by adding 1/4 teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper flakes. Sautéing 1 chopped jalapeño with the onions and garlic adds heat while maintaining balance. Adjust to taste.
Can I Use Fresh Tomatoes Instead of Canned?
You can use fresh tomatoes by substituting 2 cups of canned with 4 cups diced fresh tomatoes. Blanch and peel them first to remove the skin. Adjust the cooking time to guarantee thorough softening before blending.
Tomato Potato Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 3 medium potatoes peeled and diced
- 4 cup vegetable broth
- 2 cup canned crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the potatoes are tender.
- Add the crushed tomatoes, salt, black pepper, and dried basil to the pot.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the pot to the heat and stir in the heavy cream.
- Cook for an additional 5 minutes until the soup is heated through.
- Remove from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
