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Tomato Soup With Potato (Creamy With No Cream)
Enjoy this creamy tomato potato soup made without cream and yet tastes amazing. This comforting and delicious soup is bursting with flavors from fresh tomatoes, garlic, and potatoes and is perfect for a cold winter day!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 79 kcal
Course:
Side Dish , Appetizer
Cuisine:
European , Indian
Ingredients
- 4 medium tomatoes
- 1 medium potato
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon olive oil optional
- 3 cups water
- salt as per taste
- 1 teaspoon black pepper
- 1 tsp red chili flakes
Instructions
- Wash the potato, tomato, and onion. Roughly chop them and put them in a pressure cooker.
- Pressure cook on high flame for two whistles and cook on slow flame for another ten minutes.Let the cooker have a natural release of pressure. Use an immersion blender to blend the boiled tomato potato. Transfer the content to a large pot and cook on a slow flame for a couple of minutes. Spice with Italian seasoning, black pepper, and salt.If you like chunky tomato potato soup, you might take out a few chunks of potato as garnishing later.
- Serve the Tomato Potato Soup with rice or crusty bread for a quick meal.
Cup of Yum
Notes
- The best flavor comes from fresh tomatoes. If you are using tomato paste or sauce, the soup won't have the same taste and flavor.
- Make sure to cook soup on a slow flame. To add thickness to the soup, I have used potatoes. So, it will be creamy but for a restaurant-style creamy texture, you might need to add cream, though it won't be low-calorie or healthy then.