Tomato Soup with Potatoes

This tomato potato soup is a hearty, budget-friendly bowl made with tomato paste, simple veggies, and a potato that makes it thick and filling. It’s ready in just 45 minutes, and it’s a heartier twist on my quick vegan tomato soup!

I don’t know about you, but I could go for soup all year round. It’s such an easy meal to prepare, you can use virtually any ingredients, and it’s a simple, wholesome meal the whole family can enjoy.

A big thank you to Shannon Hicks for developing this recipe, which has become one of my favorite tomato and potato soups. I hope you love it too! Another tomato and potato combo I love is my potato and pea curry.

Serve up potato and tomato soup with some vegan skillet cornbread and you’ve got an entire meal in just minutes!

What Makes This Tomato Potato Soup So Good

• Hearty and filling. A blended potato makes this tomato and potato soup thick and satisfying with just a touch of oil.
• Lots of versatility. You can get creative and add as many vegetables as you’d like!
• Budget-friendly soup option.
• Simple ingredients.
• Naturally vegan, dairy-free, and gluten-free.

What Goes Into This Recipe

The ingredients needed to make this vegan tomato soup recipe are simple items you can easily find in your local grocery store. Here’s what you will need:

• Oil: Use your favorite cooking oil to saute the veggies.
• Aromatics: Onion, carrots, celery, and garlic.
• Veggies: I’m using zucchini and mushrooms, but you can swap them for other veggies you have on hand and want to use up.
• Tomato: Tomato paste gives the soup a more intense tomato flavor than sauce or fresh tomatoes. 
• Vegetable broth: Gives the soup more flavor than cooking in water alone.
• Herbs and seasonings: Bay leaf, thyme, salt, and pepper are all it takes to make this tomato potato soup taste amazing!
• Potato: Any type of potato works great, and there’s no need to peel it. Just give it a good scrub!

Substitutions

• Prefer to skip the oil? You can cook the veggies in a bit of water instead.
• Sweet potatoes: Tomato sweet potato soup is just as tasty! It gives the soup a bit of a sweeter flavor.
• Vegetable broth: You can also use water alone and add some additional seasonings or swap the broth for your favorite veggie bouillon and water.

How To Make Tomato Soup with Potatoes

• 1) Heat the oil and a bit of water in a large soup pot. Since we’re using just a touch of oil, the water helps prevent sticking. 

• 2) When the oil is hot, add the onions, carrots, zucchini, mushrooms, and celery and cook until the onions are tender and translucent.

• 3) Add in the garlic and stir quickly, being careful not to burn.

• 4) Add the tomato paste, vegetable broth, bay leaf, salt, pepper, and thyme to the pot. 

• 5) Stir in the potatoes and mix everything together. Turn the heat to high, so that the soup comes to a boil.

• 6) Once the soup boils, cover the pot with a lid, and reduce the heat to a low simmer. 
• 7) Cook the soup for 20 minutes, or until the vegetables are slightly tender. 
• 8) For a smoother soup, remove the bay leaf, then take half the soup mixture and pour it into a high-speed blender. Allow it to blend until smooth and creamy. Then add it back to the soup pot, mixing it with the remaining soup. 
• 9) Serve hot.

Expert Tips

• You can use water alone or a combination of oil and water to saute the veggies. It’s a great way to reduce the amount of oil used in recipes.
• Feel free to swap out the veggies to suit your tastes! The possibilities are endless!
• Give everything a taste after the soup cooks and adjust any of the seasonings to your liking.
• Should I blend tomato potato soup? This step is completely optional! But I find it makes the soup a bit creamier and even tastier!

FAQs

How to Store

• Leftovers: Store leftover potato tomato soup in an airtight container in the fridge for up to five days or in the freezer for up to three months. I like freezing single portions in Super Cubes so I can grab one for lunch.
• Reheat: Thaw out frozen soup in the fridge overnight. Return soup to a pot and heat over medium on the stove until hot and bubbly. If the soup seems a bit thick, add a bit of water or more vegetable broth to thin it out a bit.

How to Serve

• Add some toppings: Croutons, crackers, or a simple sprinkle of fresh basil all work great to top your soup.
• For a more substantial meal serve half of a sandwich with your tomato potato soup. I love this spicy buffalo tofu sandwich or a simple vegan bagel sandwich with pesto.
• It makes a tasty start to any meal, especially for this lentil and chickpea salad or this quinoa sweet potato bowl.