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Creamy Tomato Potato Soup

Name: Creamy Tomato Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 450 g Potatoes; 800 g Canned Diced Tomatoes; 2 tbsp Olive Oil; 1 large Onion; 4 cloves Garlic; 500 ml Vegetable Broth; 1 tsp Dried Basil; 1 pinch Salt and Pepper

Naturally creamy and hearty, this comforting soup uses blended potatoes instead of cream to achieve a velvety texture.

Prep 15 minCook 25 minTotal 40 min4 servingseasy

vegannut-freegluten-freesoupwarm

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Ingredients

Potatoes450 g
Canned Diced Tomatoes800 g
Olive Oil2 tbsp
Onion1 large
Garlic4 cloves
Vegetable Broth500 ml
Dried Basil(optional)1 tsp
Salt and Pepper1 pinch

Instructions

1
Peel and dice the potatoes into small cubes.
2
Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic for 5 minutes until soft.
3
Add the diced potatoes, canned tomatoes (with their juices), vegetable broth, and dried basil.
4
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are completely tender.
5
Remove from heat. Use an immersion blender to puree the soup until smooth and creamy. If too thick, add a splash of water or broth.
6
Season with salt and pepper to taste and serve warm.

Nutrition

Estimated, per serving

240kcal

Calories

Protein

39g

Carbs

Fat

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