Tomato Soup with Potatoes

5 from 34 votes

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!

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 277kcal

Author: Shannon

Equipment

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

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