Name: Potato Tomato Soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 Servings
Ingredients: 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

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.

Potato Tomato Soup is rich with flavor and a recipe that will keep you coming back for more. Fresh veggies and seasonings make this a creamy and hearty meal.

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.

This post contains affiliate links. Read my disclosure policy .

Let’s Get Connected!

Facebook | Pinterest | Instagram | Bloglovin

What Do You Think?

If you’d like to leave a star rating along with a comment, it would really be appreciated.

And if you take a photo of your homemade recipe, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. You could even use my hashtag #VeganInTheFreezer. I’d love to see it!

5 from 4 votes

Potato Tomato Soup

Potato Tomato Soup is rich with flavor. Fresh veggies and seasonings make this a creamy and hearty meal.

Course Main Dish

Cuisine Soup

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings Servings

Calories 384kcal

Author Ginny McMeans

Ingredients

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

Instructions

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.

Notes

Nutrition

Nutrition Facts

Potato Tomato Soup

Amount Per Serving (1 Serving)

Calories 384 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 15g 75%

Sodium 785mg 33%

Potassium 1063mg 30%

Total Carbohydrates 30g 10%

Dietary Fiber 5g 20%

Sugars 9g

Protein 10g 20%

Vitamin A 59.3%

Vitamin C 35.7%

Calcium 11.1%

Iron 32.4%

* Percent Daily Values are based on a 2000 calorie diet.

Subscribe and New Recipes Will Come Straight to Your Inbox!

Click to Subscribe!

Comments

Ginny McMeans says
September 15, 2018 at 2:36 pm
Ahh, that’s wonderful Janet! Having a meal to be good the second day is always a good thing. Thanks!
Janet K says
September 15, 2018 at 1:55 pm

This was just delicious! It was even better the next day. Only change I would make is double the potato (cause I like them). Thanks!
Ginny McMeans says
December 11, 2017 at 2:41 pm
You really could switch to any of your dairy free milk Linda. Maybe just add 1/2 cup to start with at the very end to see how thick it is and add more if you’d like.
Linda says
December 11, 2017 at 1:14 pm
If trying to cut back on calories and fat, could something be substituted for the coconut milk? ( I bet it gives it an awesome flavor though)
Ginny McMeans says
September 29, 2017 at 10:03 pm
Thanks for the heads up Linda. It’s 3 cloves garlic and I added it to the recipe card.
Linda says
September 29, 2017 at 4:42 pm
How much garlic? I don’t see it in the ingredient list.
Dahn says
September 7, 2017 at 4:00 pm

this just sounds amazing, I love soup. I eat it all year long but really cherish it in the Fall and Winter. I could make a double batch of this and keep a stash in my freezer.
cookilicious says
September 7, 2017 at 2:45 pm
Comfort food at its best!! I have never clubbed tomatoes with potatoes in a soup and now I am wondering why! This is such a marvelous idea! Love this soup.
Amy @ The Cook Report says
September 7, 2017 at 2:18 pm

Tomato soup is always super comforting, I love the addition of potato