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This tomato soup with potatoes makes a hearty and satisfying soup to serve for meals. It’s made with wholesome plant-based ingredients and is ready in just 35 minutes!
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 one of those simple, healthy meals that the whole family can enjoy.
One of my favorite soups and tomato and potato recipes of all time is this one! I hope you love it too! Another tomato potato recipe you may enjoy is this potato dumplings with spiced tomato sauce recipe.
Serve up potato and tomato soup with some vegan skillet cornbread and you’ve got an entire meal in just minutes!
Why This Recipe Works
- Tomato and potato soup is a healthy, low fat yet satisfying soup.
- 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: We’re using zucchini and mushrooms but of course, you swap them for others 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!
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 along with a bit of water added. 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, 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
A great way to thicken it is to add some potato! The potato softens as the soup cooks and then when blended it comes out deliciously thick and creamy.
If you’re looking to spruce up your tomato soup, some of my favorite flavors to add include oregano, basil, garlic, harissa or hot sauce, and marjoram.
Not always. Each recipe is different and most creamy tomato soups contain dairy which isn’t vegan. If buying tomato soup in a can be sure to check your ingredient list and ask at a restaurant if it is clearly stated.
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.
- 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.
More Vegan Soup Recipes
- Curried Carrot Noodle Soup
- Veggie-Packed Potato Leek Soup
- Easy vegan Hot and Sour Soup
- Barley and Bean Soup
Photos by Alfonso Revilla
Tomato Soup with Potatoes
Ingredients
- 1 tablespoon of oil (or sub water)
- ½ of a medium onion chopped
- ⅓ cup of chopped carrots
- 1 small zucchini sliced
- 4 small mushrooms sliced
- 2 stalks of celery sliced
- 2 garlic cloves minced
- 1 (6-ounce) can of tomato paste
- 4 cups of vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 1 teaspoon of thyme
- 1 potato chopped
Instructions
- In a large soup pot over medium-high heat, heat the oil with some water to prevent sticking. Once heated, add onions, carrots, zucchini, mushrooms, and celery and saute until the onions are tender and translucent.
- Add in the garlic and stir quickly, being careful not to burn.
- Add to the pot the tomato paste, vegetable broth, bay leaf, salt, pepper, and thyme. Stir in the potatoes. Turn the heat to high, so that the soup comes to a boil.
- Once it boils, cover the pot and reduce the heat to a low simmer. Let the mixture cook for 20 minutes, or until the vegetables are slightly tender. If you'd like, take half the soup mixture and pour it into a high-speed blender. Allow it to blend until smooth and creamy and add back to the soup pot, mixing with the remaining soup.
- Serve hot.
Notes
- 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!
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Made this soup to warm up on cold rainy start to this week and loved it. I didn’t have mushrooms so I added a yellow squash that needed to be used. I also added some red chili flakes for some heat and served with fresh parsley. Blending some of the soup made it richer and more cozy feeling. A very nice way to battle the cold outside!
Love the yellow squash addition!
So used to plain tomatoe soup but love the addition of veggies
They add such a great element to the soup!
amazing recipe! made for dinner & was huge hit, by vegans and non!
Woohoo! So glad you enjoyed this soup!
This tomato potato soup was perfect for dinner last night … it warmed up up and tasted delicious!
The tomato and potato combo is so spot on! So glad you enjoyed it!
Potatoes add deliciousness (and fiber!) to any recipe. They go so well with tomato soup. A new favorite!
Yesss – such a cozy and filling soup!
Tomatoes & Potatoes are a match made in heaven! Such a great soup…
Agreed! Such a yummy combination!
This soup is so hearty and delicious!
Agreed! So comforting!
Never thought about putting potatoes in a tomato soup – great idea! Thanks for the recipe!
It’s a great way to mix it up! Super comforting, too!
We love tomato soup and I’m always looking for new versions to try. Adding potatoes was genius! We loved it!!
So glad everyone enjoyed it! It’s a savory one!
such a cozy soup!