Potato Tomato Soup is rich with flavor. Fresh veggies and seasonings make this a creamy and hearty meal. You will keep coming back for more.
Getting warm from the inside out is a favorite pastime of mine. Of course, getting in a hot tub is a good way to take the chill out of your bones but that isn’t always possible.
So my go-to is making a thick and creamy soup. Isn’t it wonderful to know that you can make a satisfying and hearty soup anytime you want? Life is good.
Healthful and tasty all at the same time. That is what this Potato Tomato Soup is all about.
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Potato Tomato Soup
- 4 tablespoons non-dairy butter - you use this much for the roux to help make the soup thicker.
- 1/2 cup white onion, diced
- 1/2 cup carrot - diced
- 3 cloves garlic - finely diced
- 4 tablespoons flour
- 32 ounce vegetable broth
- 1 cup water
- 1 tablespoon tomato paste
- 28 ounces whole tomatoes - large can
- 1 teaspoon dried basil
- 1 cup potatoes - yukon gold, peeled and cut bite size chunks
- 1 cup from a can of full fat coconut milk usually about 17 to 22% fat
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Heat the vegan butter in a large soup pot.
- Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.
- Add the garlic and saute a couple more minutes.
- Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.
- Pour in the broth, water, tomato paste and tomatoes.
- Stir to make sure the roux is all mixed into the liquid.
- Add the basil.
- Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
- White this is cooking cover the potato pieces with water in a separate saucepan.
- Bring to boil and then lower and cook about 12 to 15 minutes, until tender but not overly cooked.
- Drain and set aside.
- When the tomato mixture is done remove from heat and let cool.
- Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or use a blender. Blend in batches until the soup is smooth.
- Return the tomato soup to the pot by pouring it through a sieve.
- Add the cooked potato chunks.
- Reheat the soup and add the coconut milk, salt and pepper. Do not bring to a boil or cook too high after the coconut milk has been added.
- Taste to see if you need more salt or pepper. They can always add a little at the table.