Tomato Soup with Potatoes
User Reviews
5
Tomato Soup with Potatoes
Description
This recipe begins by sautéing a selection of vegetables including onion, carrot, zucchini, mushrooms, celery, and garlic in oil or water for a lighter option. Tomato paste, vegetable broth, bay leaf, thyme, salt, and pepper are then added along with chopped potatoes. The soup is brought to a boil, covered, and simmered until vegetables are tender.
For a smoother consistency, half the soup can be pureed and returned to the pot, blending creaminess with the chunkier remaining broth. The resulting soup balances the acidity of tomato paste with the mild sweetness and body from potatoes and mixed vegetables. The herbs and seasoning tie the flavors together for a warming bowl.
It pairs well with crusty bread or crackers to complete a satisfying, wholesome meal. Variation in vegetables allows for customization based on availability or personal preference.
Using oil combined with water for sautéing reduces fat content while maintaining flavor development. Adjust seasoning after cooking to suit taste, and blending the soup is optional but recommended for a richer texture.
Serve the soup with bread or crackers for a more filling meal experience.Use oil and water mixture to sauté vegetables to reduce oil usage without sacrificing flavor.Feel free to substitute or add vegetables to suit your taste and seasonal availability.Adjust all seasonings at the end to get the desired flavor intensity.Blending part or all of the soup is optional but adds creaminess and enhances the texture.
Ingredients
- 1 tablespoon of oil (or sub water)
- ½ of a medium onion chopped
- ⅓ cup carrot chopped
- 1 small zucchini sliced
- 4 small mushrooms sliced
- 2 talks celery sliced
- 2 garlic minced, cloves
- 1 tomato paste 6-ounce) can
- 4 cups vegetable broth
- 1 bay leaf
- salt to taste
- black pepper to taste
- 1 teaspoon thyme
- 1 potato chopped
Instructions
- In a large soup pot over medium-high heat, heat the oil with some water to prevent sticking. Once heated, add onions, carrots, zucchini, mushrooms, and celery and saute until the onions are tender and translucent.
- Add in the garlic and stir quickly, being careful not to burn.
- Add to the pot the tomato paste, vegetable broth, bay leaf, salt, pepper, and thyme. Stir in the potatoes. Turn the heat to high, so that the soup comes to a boil.
- Once it boils, cover the pot and reduce the heat to a low simmer. Let the mixture cook for 20 minutes, or until the vegetables are slightly tender. If you'd like, take half the soup mixture and pour it into a high-speed blender. Allow it to blend until smooth and creamy and add back to the soup pot, mixing with the remaining soup.
- Serve hot.
Notes
- Pair this soup with your favorite bread or crackers to add substance to the meal.
- Use a combination of oil and water to sauté vegetables for lower oil content without losing flavor.
- Vegetables can be swapped according to what you have available or prefer.
- Taste and adjust salt, pepper, and herbs after cooking to fine-tune the seasoning.
- Blending half or all of the soup is optional but can make for a creamier, smoother soup texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 2601mg | 108% |
| Potassium | 1658mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 6038IU | 121% |
| Vitamin C | 56mg | 62% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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