Tomato Potato Soup Recipes

CREAMY TOMATO POTATO SOUP

Steps:

• 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.
• 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.
• 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.
• 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.
• Serve immediately in a bowl and garnish with fresh basil, extra olive oil and feta cheese on top.

TOMATO POTATO SOUP

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

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.

POTATO AND TOMATO SOUP

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.

TOMATO POTATO SOUP

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.

POTATO, SPINACH AND TOMATO SOUP

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.