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
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
Ginny McMeans says
September 15, 2018 at 2:36 pmAhh, 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 pmThis 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 pmYou 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 pmIf 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 pmThanks 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 pmHow much garlic? I don’t see it in the ingredient list.
Dahn says
September 7, 2017 at 4:00 pmthis 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 pmComfort 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 pmTomato soup is always super comforting, I love the addition of potato