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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!

completed Tomato Soup with Potatoes on a white surface

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:

ingredients for Tomato Soup with Potatoes against a white surface
  • 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.
process shot of adding garlic to pan
  • 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

How can I thicken tomato soup without plant-based milk?

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.

What seasonings are good for tomato soup?

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.

Is tomato soup naturally vegan?

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.

completed Tomato Soup with Potatoes on a white surface

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

More Vegan Soup Recipes

Photos by Alfonso Revilla

Tomato Soup with Potatoes

5 from 30 votes
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 2 servings
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!

Ingredients 

  • 1 tablespoon of oil (or sub water)
  • ½ of a medium onion chopped
  • 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

Serve with your favorite bread, crackers, or as is!
  • 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

Calories: 277kcalCarbohydrates: 49gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2601mgPotassium: 1658mgFiber: 8gSugar: 19gVitamin A: 6038IUVitamin C: 56mgCalcium: 77mgIron: 4mg

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.

Additional Info

Author: Shannon
Course: Dinner
Cuisine: American
Method: Stovetop
Diet: Vegan
Keywords: easy recipes, family friendly, healthy soup, plant based dinner, simple recipes, soup recipes, tomato and potato soup, tomato potato soup, tomato soup with potatoes, vegan dinner, vegan soup, veggies
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

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Comments

  1. 5 stars
    We love tomato soup and I’m always looking for new versions to try. Adding potatoes was genius! We loved it!!