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    You are here: Home / Soups and Stews / Creamy Tomato Soup Recipe with Potatoes

    Creamy Tomato Soup Recipe with Potatoes

    Published: November 30, 2019. Last Updated: September 12, 2020 by: Ginny McMeans

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    Tomato soup with croutons and potato cubes poking through the top.
    Cropped bowl of vegan tomato soup with croutons as garnish.

    Creamy Tomato Soup has a flavorful rich base that is chock full of blended fresh veggies and perfect seasonings. Potato chunks are added for texture and hardiness. It’s one filling vegan tomato soup recipe that will fuel your tank.

    Close-up photo of creamy vegan tomato soup.

    This thick and healthy soup will warm you from the inside out. Just what you want on chilly days—a bone warming bowl of comforting goodness!

    It is also quick to put together. The vegetable base just simmers on the stove while incredible flavors build-up and blend together.

    You can make this satisfying dish anytime you want and it’s just as delicious the second day as the first.

    Potato Tomato Soup is healthy, tasty, and filling all at the same time.

    You can enjoy it on its own as a full meal by just adding a salad or a crusty bread. Or both!

    Potato Tomato Soup could also be paired with smaller sides such as the Chipotle Scones, Spicy Tortilla Rollups, or a lovely winter salad such as this Massaged Kale Salad with Lemon Tahini Dressing.

    Life is good!

    Square photo of vegan tomato soup recipe with a spoon scooping up a bite.

    The Potatoes in the Tomato Potato Soup

    I think potatoes are the ultimate healthy comfort food. They’re nutritious filling and delicious. They also make this dish incredibly satisfying.

    Not all potatoes are created equal though. At least not for this recipe.

    The creamy roux base will make this soup deliciously thick and creamy. So when you blend everything at the end and add the cooked potato chunks, they preferably should still have some bite to them.

    Trust me on this. You want that contrast in texture and not have the potatoes entirely fall apart.

    For this recipe, we are going for the ones that are not too starchy. I love Yukon Golds because they are somewhat of an all-purpose potato—somewhere in between waxy and starchy.

    So as long as you don't overcook them, they work perfectly in this soup.

    Some other great varieties that are less starchy are all red-skinned potatoes, fingerlings, or the beautiful Purple Majesty.

    Close up view of potatoes and garnish in vegan tomato soup in a white edged bowl.

    Creamy Tomato Soup Ingredients

    • Non-dairy butter - is the base to make the roux which will make the soup thicker.
    • White onion - this vegetable lays the groundwork for a great tasting base for the soup.
    • Carrot - adds a lovely sweet contrast with the acidity of the tomatoes.
    • Garlic - when sauteed for a couple of minutes, it releases its pleasant mild pungent aroma, adding incredible flavor.
    • Flour - is added to make the roux for thickening.
    • Vegetable broth - is the flavorful liquid base.
    • Water - is added for enough liquid.
    • Tomato paste - adds the best deep rich and concentrated tomato flavor.
    • Whole tomatoes - add a naturally sweet taste and a beautiful color. I use one large can for ease. If you happen to have fresh, then measure out the amount that you need.
    • Dried basil - is added for a more potent flavor.
    • Potatoes - add a comforting bite to ground the soup with texture.
    • Coconut milk - adds a delicious creaminess and silky texture.
    • Salt and ground black pepper - for the final seasoning.

    How To Make this Vegan Tomato Soup Recipe

    • 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.

    First two process photos of carrots and onions with butter and flour to make a roux.

    • Pour in the broth, water, tomato paste, and tomatoes.
    • Stir to make sure the roux is all mixed into the liquid. Add the basil.

    Second two process shots showing liquids and tomatoes being added to the roux.

    • Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
    • While 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 an 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, potato chunks, salt, and pepper. Do not bring to a boil, just heat through on medium-high heat.

    Third two process photos with coconut cream and potatoes being added to the base.

    Taste to see if you need more salt or pepper. They can always add a little to the table.

    Of course, you can enjoy this recipe at any time of the year. But if you are looking to warm up on colder days, then this soup fits the bill. And what a great tasting one at that.

    Creamy Tomato Soup is also incredibly nourishing with all the veggies—a healthy boost of tons of vitamins and minerals. You’ve got to love that!

    More Hearty and Creamy Soups with a Tomato Base

    • Couscous Minestrone Soup
    • Slow Cooker Tomato Soup from Scratch
    • Olive Garden Pasta e Fagioli Soup

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

    As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here. 

    What Do You Think?

    If you take a photo of your homemade vegan tomato soup recipe, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. I'd love to see it!

    And if you'd like to leave a star rating along with a comment, it would really be appreciated.

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

    Creamy Tomato Soup

    Ginny McMeans
    Creamy Tomato Soup has a flavorful rich creamy base that is chock full of blended fresh veggies and perfect seasonings.
    4.80 from 10 votes
    Print Save Saved
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Main Dish, Soup
    Cuisine American, Vegan
    Servings 4 Servings
    Calories 384 kcal

    Ingredients
      

    • 4 tablespoons non-dairy butter - you use this much for the roux to help make the soup thicker.
    • ½ cup white onion, diced
    • ½ cup carrot - diced
    • 3 cloves garlic - finely diced
    • 4 tablespoons flour
    • 32 ounces 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
    • ¼ 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.
    • Reheat the soup and add the coconut milk, potatoes, salt and pepper. Do not bring to a boil just heat through on medium-high.
    • Taste to see if you need more salt or pepper. They can always add a little at the table.

    Video

    Notes

    Make it a complete meal with a salad and crusty bread.

    Nutrition

    Serving: 1ServingCalories: 384kcalCarbohydrates: 30gProtein: 10gFat: 27gSaturated Fat: 15gSodium: 785mgPotassium: 1063mgFiber: 5gSugar: 9gVitamin A: 2965IUVitamin C: 29.5mgCalcium: 111mgIron: 5.8mg
    Tried this recipe?Let us know how it was!

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    Potato Tomato Soup is rich with flavor. Fresh veggies and seasonings make this a creamy and hearty meal. A dream recipe that will keep you 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.

    Potato Tomato Soup is rich with flavor.

    More Soups and Stews

    • Slow Cooker Lentil Veggie Soup
    • Pumpkin Black Bean Soup
    • Vegan Cream of Celery Soup with Coconut Milk
    • Creamy Quinoa Soup (With Coconut Milk and Mushrooms)

    Reader Interactions

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      Recipe Rating




    1. Ginny McMeans

      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.

    2. Janet K

      September 15, 2018 at 1:55 pm

      5 stars
      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!

    3. Ginny McMeans

      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!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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