Tomato Potato Soup Recipes

TOMATO POTATO SOUP

Steps:

• In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes
• Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes
• In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat
• Stir occasionally to avoid burning
• Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour
• Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions
• As your pasta is cooking, add the heavy cream to the tomato and potato mixture
• (The potatoes should be soft, but not falling apart
• ) Add additional salt to taste
• Drain the pasta well and add to the tomato and potato mixture
• Ladle into bowls and garnish with the cheese
• Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini
• Copyright © 2017 by Elisa Constantini with Frank Constantini
• Used with permission by Sterling Epicure
• All rights reserved
• Potato-Parsnip Soup with Grilled Cheese and Pears

CREAMY TOMATO POTATO SOUP

Steps:

• Add chopped potatoes in a medium pot filled with salted water. Make sure all the potatoes are completely under water to achieve even cooking. Bring it to a boil and cook for about 10 minutes until the potatoes are fork tender. If you can easily insert a fork inside, then it is fork tender and ready.
• Meanwhile, heat oil in another medium pot or Dutch oven over medium-high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion and sauté for 3-4 minutes until soft and tender. Add garlic and sauté for another 2 minutes. Add diced tomatoes and stir to cook for 5-7 minutes until tomatoes are soft and saucy. Stir in all the seasoning including Italian seasoning, salt, and pepper.
• Transfer the cooked potatoes together with 3-4 cups of boiling potato water (depends on how thick you prefer the soup to be) into the tomato mixture. Stir well to combine and bring the soup to a simmer.
• Blend the soup into a puree using an immersion blender or transfer the soup into a regular blender to puree. If using a regular blender, you will have to puree in batches.
• Serve immediately in a bowl and garnish with fresh basil, extra olive oil and feta cheese on top.

CHUNKY TOMATO POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

POTATO AND TOMATO SOUP

Steps:

• Cook the bacon in a large saucepan until crisp.
• Then add onions and garlic cooking for 5 more minutes.
• Add the rest of the ingredients except for cheese and bring to a boil.
• Reduce heat and simmer for 25 minutes and once done, remove bay leaves.
• Garnish with cheese.

CREAMY TOMATO SOUP

Steps:

• 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.

POTATO, LEEK, AND TOMATO SOUP

Steps:

• Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into circles/slices. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
• Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.
• Meanwhile, prep your potatoes.
• Stir the garlic in and cook for 30 seconds.
• Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil and then cover the pot with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, approx. 15-20 minutes depending on their size.
• Test if the potatoes are cooked. If they are, use an immersion blender (or a regular blender) to puree the soup. You may want to let the soup cool for a bit if you're clumsy like me and afraid of accidentally burning yourself. Once the soup is smooth, add the cream. Season with extra salt & pepper as needed (I am fairly generous). Serve immediately.

TOMATO POTATO SOUP

Steps:

• In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
• Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
• Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
• Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
• Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.