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
For best results, ensure the potatoes are fully cooked before blending to achieve a creamy texture. Adjust the seasoning to taste, and for a spicier version, add a pinch of red pepper flakes. If the soup is too thick, add a little more broth to reach your desired consistency.
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