Creamy Tomato Potato Soup
Author: Sam | Ahead of Thyme Total Time: 25 minutes
Yield: 3-4 servings Diet: Vegan
Make this silky smooth and creamy tomato potato soup in under 25
minutes. This gluten-free vegan soup is healthy and filling and the
easiest weeknight meal.
INGREDI ENTS
SCALE 1x 2x 3x
3 medium potatoes, peeled and chopped into small pieces
2 tablespoons olive oil
1/2 cup onion, chopped
1 tablespoon garlic, minced
3 cups tomatoes, canned or fresh, finely diced
1 teaspoon Italian seasoning
1 teaspoon salt (or more to taste)
1/2 teaspoon ground black pepper (or to taste)
2 teaspoons feta cheese (for garnish)
1 teaspoon fresh basil leaves (for garnish)
INSTRUCTIONS
1. Cook the potatoes: 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.
2. Cook the tomatoes: 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.
3. Combine the ingredients: 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.
4. Blend the soup: 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.
5. Serve: Serve immediately in a bowl and garnish with fresh basil, extra olive oil and
feta cheese on top.
NOTES
Equipment used: medium cooking pot and an immersion blender (or heavy duty
blender).
How to store: You can easily store this soup by placing the pot (covered) in the
refrigerator for up to 5 days, or transferring the soup to an airtight container and
storing in the fridge.
How to freeze: To freeze, transfer soup to an airtight container and place in the freezer
for up to 3 months. To serve, allow it to thaw in the refrigerator or on the kitchen
counter. Then reheat on the stove and serve.
Serves 4
Serving Size: 1 bowl
Calories Per Serving: 208
% DAILY VALUE
Total Fat 7.8g 10% Cholesterol 1.4mg 0% Sodium 628.4mg 27% Total 12%
Carbohydrate 32.5g
Sugars 5.7g Protein 4.3g 9% Vitamin A 64.3µg 7% Vitamin C 36%
32.2mg
Find it online: https://www.aheadofthyme.com/creamy-tomato-potato-soup/
