Chunky Tomato Potato Soup Recipes

CHUNKY POTATO SOUP

Steps:

• In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.;

CHUNKY TOMATO POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

CHUNKY TOMATO SOUP

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.

CHUNKY TOMATO SOUP

Steps:

• In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
• To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
• Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

CREAMY CHUNKY POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

SWEET AND CHUNKY TOMATO SOUP

Steps:

• Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
• Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
• Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

CHUNKY TOMATO SOUP

Steps:

• After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
• Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
• Lower heat and simmer for 20 minutes.
• Serve hot.
• Ladle into soup bowls and top with spoonfull of yogurt.
• Sprinkle with remaining dill.

CHUNKY ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400 F.
• Slice the onions into thin strips.
• Slice the tomatoes in half.
• Brush the tomatoes with olive oil, then sprinkle liberally with salt and pepper.
• Arrange them on a parchment paper covered baking sheet cut side up.
• Peel all the garlic cloves.
• Place the garlic cloves in the middle of a double layered sheet of aluminum foil that is roughly square.
• Make a cup shape around the cloves and drizzle olive oil over them.
• Wrap the sides up to form a roughly garlic bulb shaped aluminum foil container.
• Heat up 2 Tbsp olive oil in a large pot over medium heat.
• Place the onions into the pot. Stir it up so that everything's coated in olive oil. Put a lid on the pot but leave it partially open.
• Put the baking sheet with tomatoes and the garlic into the oven and set a timer for 45 minutes.
• Keep an eye on the onions. Stir occasionally, as they turn color, they will reduce significantly.
• We are aiming to caramelize the onions so you will notice that eventually they will be brown in color but not burnt. At this point add the butter. When it's melted stir everything up again. Add red pepper flakes, stir.
• By this point the tomatoes and garlic should be done and out of the oven. They should ideally cool for about 10 minutes. At this point put them into the pot and roughly chop everything with a wooden spatula and stir some more.
• Put the fresh basil in and let it sweat for a bit, then Add the tomato sauce, the chicken stock, and the oregano and stir it up again.
• Add the baking soda. This will reduce the acidity of the soup, but it will foam up for a bit. Keep stirring through the foaming process until it has completed. Hope your pot was big enough.
• When this has been completed, reduce the temperature, and let the soup simmer for as long as you can afford to wait (up to an hour or more). Taste the soup and adjust spices as necessary during this time (consider more pepper, more salt, more oregano, more red pepper as you prefer).
• Finally add the cheese into the soup and stir it until it melts and turns the soup creamy looking.
• Serve by itself or with grilled cheese sandwiches.