Tomato Potato 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 one of those simple, healthy meals that the whole family can enjoy. This soup is hearty despite being low in fat, and you can get creative and add as many vegetables as you'd like!
Tomato Potato Soup
Ingredients
- 1-2 garlic cloves
- ⅓ cup of chopped onion
- 2 cups of tomato soup or 1 can tomato paste
- 2 cups of water + additional water if using paste
- 1 bay leaf
- salt/pepper
- 1 teaspoon of Thyme
- 2 stalks of celery
- 1 potato, chopped
- 4 small mushrooms, sliced
- ⅓ cup of chopped carrots
- 1 small zucchini
Instructions
- Begin by sauteeing the chopped onion in a medium/large soup pot over medium-high heat with some water to prevent sticking. Once the onions are translucent add in the garlic and stir quickly, being careful not to burn either. Add more water if needed.
- Add to the pot the tomato soup, water, bay leaf, and spices. Stir in the potato, mushrooms, carrots and zucchini. 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 lightly tender. If you'd like, take half the soup mixture and pour 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 with your favorite bread, crackers or as is!
Notes
Nutrition
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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