Potatoandtomatosoup Recipes

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CABBAGE, POTATO, AND TOMATO SOUP



Cabbage, Potato, and Tomato Soup image

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

Provided by ladykristianna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

¼ cup butter or margarine
1 onion, chopped
3 potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

Steps:

  • Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
  • Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g

TOMATO POTATO SOUP



Tomato Potato Soup image

At 78, she proved it's never too late to publish your first cookbook. Now Italian cook Elisa Constantini is back with her second cookbook and this hearty vegetarian recipe.

Provided by Elisa Constantini

Number Of Ingredients 16

½ cup olive oil
5-6 garlic cloves
minced
4 medium potatoes
peeled and cut into small cubes
Salt and black pepper
2 (28-ounce) cans crushed tomatoes with basil
2 teaspoons tomato paste
½ cup chopped fresh parsley
¼ cup dry oregano
1 bay leaf
1 pound dry ditalini
mezzaluna pasta
or mini ravioli (a family favorite)
½ cup heavy cream
¼ cup freshly grated Pecorino Romano cheese

Steps:

  • In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes
  • Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes
  • In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat
  • Stir occasionally to avoid burning
  • Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour
  • Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions
  • As your pasta is cooking, add the heavy cream to the tomato and potato mixture
  • (The potatoes should be soft, but not falling apart
  • ) Add additional salt to taste
  • Drain the pasta well and add to the tomato and potato mixture
  • Ladle into bowls and garnish with the cheese
  • Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini
  • Copyright © 2017 by Elisa Constantini with Frank Constantini
  • Used with permission by Sterling Epicure
  • All rights reserved
  • Potato-Parsnip Soup with Grilled Cheese and Pears

CHUNKY TOMATO POTATO SOUP



Chunky Tomato Potato Soup image

Creamy soup filled with chunky vegetables.

Provided by Kitchen Kitty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 ½ cups chopped celery
1 ½ cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 ¼ cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

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.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g

POTATO AND TOMATO SOUP



Potato and Tomato Soup image

A very good potato soup. I stumbled across this when I was looking through a cookbook that I had received for free.

Provided by Miss Diggy

Categories     Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 14

4 slices bacon, diced
2 medium onions, chopped
2 cloves garlic, minced
3 medium potatoes, peeled and diced
2 cups water
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
2 bay leaves
mozzarella cheese, grated

Steps:

  • Cook the bacon in a large saucepan until crisp.
  • Then add onions and garlic cooking for 5 more minutes.
  • Add the rest of the ingredients except for cheese and bring to a boil.
  • Reduce heat and simmer for 25 minutes and once done, remove bay leaves.
  • Garnish with cheese.

Nutrition Facts : Calories 234.8, Fat 8.5, SaturatedFat 2.8, Cholesterol 12.3, Sodium 595.4, Carbohydrate 35.5, Fiber 4.7, Sugar 8.7, Protein 5.8

TOMATO POTATO SOUP



Tomato Potato Soup image

This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups vegetable broth
2 onions, medium chopped
2 potatoes, medium, pared and cubed
2 tomatoes, medium, peele and chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
1/2 cup whipping cream
1/8 cup chives, for garnish

Steps:

  • In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
  • Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
  • Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
  • Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
  • Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

Nutrition Facts : Calories 240, Fat 11.4, SaturatedFat 6.9, Cholesterol 40.8, Sodium 604.6, Carbohydrate 31.7, Fiber 4.4, Sugar 4.9, Protein 4.6

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