This creamy potato tomato soup is a comforting and delicious soup that comes together without any cream! This tomato and potato soup is a hearty and healthy dish made with kitchen staples that you can whip up easily on a busy weeknight.
I love potato soup and am obsessed with tomato soup, so I thought why not combine them when I had a sudden craving for both and could decide between the two soups. It came out just like I imagined. The delicious tanginess of tomatoes paired with the heartiness of potatoes goes so well together. You're going to love this creamy potato and tomato soup when you give it a try!
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Why You'll Love This One Pot Soup Recipe
- It's so easy to make! Everything is simmered together in one pot, and then you blend it up with a stick blender.
- It's a pretty inexpensive recipe to make. You can really stretch it out, it's hearty, and the ingredients are easy to find. It's a great soup to meal prep for the week for a simple grab-and-go lunch component.
- It's very flavorful despite its short ingredient list! You'll want to add it to your monthly rotation immediately.
Ingredients You'll Need
- butter — I cook the onions and garlic in butter, but you can use oil if you'd like to make this dairy-free.
- onions — I use a yellow onion, but feel free to use what you have on hand.
- garlic — the more, the better!
- salt — I use kosher salt.
- potatoes — I use russet potatoes, but you can use Yukon gold potatoes as well!
- canned peeled tomatoes — I love using whole peeled tomatoes in tomato juice. They are so rich in flavor and they break down quickly when cooked.
- dried basil — adding dried basil to the soup and simmering it really infuses the basil flavor into the soup versus just stirring it in at the end.
- broth — you can use vegetable or chicken broth for this potato tomato soup. You can make the soup as thick or thin as you'd like by adjusting the amount of broth added.
- garnishes — I like to garnish my soup with shaved parmesan and fresh basil but that's not mandatory!
How To Make Potato Tomato Soup
- Melt the butter in the oil over medium heat in a dutch oven or heavy-bottomed pot. Add the onions and cook for 4 to 5 minutes. Add the garlic and cook for another minute before adding the salt.
- Add the diced potatoes, canned tomatoes with juices, broth, and dried basil to the pot and bring it to a boil.
- Simmer the soup for 30 to 40 minutes (until the potatoes can be easily pierced).
- Using an immersion blender, blend the soup until smooth. Add additional salt and pepper, if desired.
- Serve with some fresh basil and parmesan, if desired.
Recipes Variations
- While I don't add cream to this, you can add a splash of cream, half and half, or coconut milk to thin the soup out a bit and make it a bit creamier.
- You can use dried Italian seasoning in place of the dried basil.
Tips and Notes
- If you do not have an immersion blender, you can use a regular blender. Just be careful when blending hot soup by making sure there's a way for the steam to release by not filling the soup to the top.
- For extra flavour, I like adding some air fryer roaster garlic to the soup.
- Try serving this soup with no-knead bread, air fryer garlic bread, air fryer croutons, or sourdough croutons to make this heartier.
How do I store leftovers?
Leftover tomato potato soup can be stored for up to 5 days in an airtight container in the fridge. I usually just reheat the soup on the stovetop.
Can I freeze this soup?
While others seem to have luck freezing tomato potato soup, I don't usually freeze it since it's not recommended to freeze potato-based recipes as it can change the texture when you freeze and thaw it.
Recipe
Tomato Potato Soup
This creamy potato tomato soup is a comforting and delicious soup that comes together without any cream! This tomato and potato soup is a hearty and healthy dish made with kitchen staples that you can whip up easily on a busy weeknight.
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RateServings: 5 servings
Ingredients
- 1 tablespoon butter
- 3 potatoes peeled and chopped into 1 to 1½ inch pieces
- 1 onion diced
- 3 to 4 cloves garlic minced
- 1 teaspoon kosher salt
- 1 (796mL) can peeled whole tomatoes with tomato juices
- 1 teaspoon dried basil
- 2 to 2½ cup broth
- basil optional garnish
- parmesan optional garnish
Instructions
- Melt the butter in oil over medium heat in a dutch oven or heavy-bottomed pot. Add the onions and cook for 4 to 5 minutes. Add the garlic and cook for another minute before adding the salt.
- Add the diced potatoes, canned tomatoes with juices, broth, and dried basil to the pot and bring it to a boil.
- Simmer the soup for 30 to 40 minutes (until the potatoes can be easily pierced).
- Using an immersion blender, blend the soup until smooth. Add additional salt and pepper, if desired.
- Serve with some fresh basil and parmesan, if desired.
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Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 1193mg | Potassium: 887mg | Fiber: 5g | Sugar: 7g | Vitamin A: 514IU | Vitamin C: 42mg | Calcium: 79mg | Iron: 3mg
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More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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