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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Servings: 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