Best 11 Tomato Potato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When the weather gets colder, there's nothing more comforting than a warm and hearty bowl of tomato potato soup. This classic soup is easy to make and can be tailored to your own taste preferences. Whether you like it thick and creamy or light and brothy, there's a tomato potato soup recipe out there for everyone. In this article, we'll share some of our favorite recipes for this timeless comfort food.

Let's cook with our recipes!

CABBAGE, POTATO, AND TOMATO SOUP



Cabbage, Potato, and Tomato Soup image

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

Provided by ladykristianna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12

¼ cup butter or margarine
1 onion, chopped
3 potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

Steps:

  • Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
  • Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g

CHUNKY TOMATO POTATO SOUP



Chunky Tomato Potato Soup image

Creamy soup filled with chunky vegetables.

Provided by Kitchen Kitty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 13

2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 ½ cups chopped celery
1 ½ cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 ¼ cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

Steps:

  • Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g

MOM'S HAMBURGER, GREEN BEAN, TOMATO SOUP, MASHED POTATO HOT DISH



Mom's Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish image

Make and share this Mom's Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish recipe from Food.com.

Provided by Ann Marie F

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb hamburger, browned with the onion
1/4 cup white onion, diced
1 teaspoon fresh garlic, minced
1 (10 3/4 ounce) can tomato soup, undiluted
1 (14 1/2 ounce) can cut green beans
2 cups instant mashed potatoes, made in advance
salt and pepper

Steps:

  • Mom also likes to throw in her favorite seasonings too, if desired, to the hamburger mixture as it browns. Brown hamburger with the onion.
  • In a casserole dish, combine hamburger/onion mixture, tomato soup and green beans.
  • Mix together .
  • Top the whole dish with prepared mashed potatoes.
  • Bake uncovered for 30 minutes at 350 degrees Fahrenheit.
  • (Note: Mom actually never used instant potatoes. She made extra real mashed potatoes for dinner a day ahead and used those planned-ahead mashed potatoes).

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)



BLT and P (Bacon, Leek, Tomato and Potato) Soup - Rachael Ray Recipe - (4.4/5) image

Provided by ranmcm

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

TOMATO POTATO CHEDDAR SOUP



Tomato Potato Cheddar Soup image

This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.

Provided by MsSally

Categories     Low Protein

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 20

12 ounces beer (or use broth)
4 cups chicken broth
3 lbs potatoes (peeled and cut in chunks)
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 tablespoons butter
1 large onion (chopped)
1 carrot (sliced)
1 stalk celery (sliced)
5 garlic cloves
28 ounces diced tomatoes
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons flour
1 cup cream
Tabasco sauce
1/2 teaspoon mustard powder
1 1/2 cups sharp cheddar cheese
salt and pepper

Steps:

  • In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
  • Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
  • Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
  • Remove bay leaves and enjoy.

TOMATO POTATO SOUP



Tomato Potato Soup image

This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups vegetable broth
2 onions, medium chopped
2 potatoes, medium, pared and cubed
2 tomatoes, medium, peele and chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
1/2 cup whipping cream
1/8 cup chives, for garnish

Steps:

  • In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
  • Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
  • Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
  • Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
  • Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

Nutrition Facts : Calories 240, Fat 11.4, SaturatedFat 6.9, Cholesterol 40.8, Sodium 604.6, Carbohydrate 31.7, Fiber 4.4, Sugar 4.9, Protein 4.6

EASY CHEESY TOMATO POTATO CHICKPEA SOUP!



Easy Cheesy Tomato Potato Chickpea Soup! image

Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!

Provided by KerfuffleUponWincle

Categories     Potato

Time 27m

Yield 10 , 10 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium white onion (chopped)
14 ounces chicken broth
6 medium russet potatoes (peeled, medium-large size dice)
1/2 teaspoon salt
1/8 teaspoon black pepper (scant, coarse ground)
2 bay leaves
2 pinches fennel seeds (optional)
14 1/2 ounces stewed tomatoes (broken up)
15 ounces canned chick-peas (rinsed and drained)
12 ounces evaporated milk
2 cups sharp cheddar cheese (shredded)

Steps:

  • Saute onion in olive oil.
  • Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
  • Boil gently about 15 minutes until potatoes are tender, but not falling apart.
  • Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
  • Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
  • Remove bay leaves before serving.
  • Serves 8-10.

Nutrition Facts : Calories 325.7, Fat 12.4, SaturatedFat 6.7, Cholesterol 33.6, Sodium 672.3, Carbohydrate 40.7, Fiber 5.5, Sugar 3.7, Protein 14.2

POTATO BACON TOMATO AND CHEDDAR SOUP



POTATO BACON TOMATO AND CHEDDAR SOUP image

Number Of Ingredients 8

potatoes
butter
onions
bacon
chicken stock
can stewed tomatoes
cheddar cheese
milk or cream

Steps:

  • Brown together, 1/2 pkg. bacon, 1/4 cup butter and 2 med. onions. Add potatoes (6-8 cut (although I have used 8-10) with 1 box of chicken broth/stock and salt and pepper. Cook until potatoes are cooked. Add 1 can diced tomatoes. Cover and cook (low heat(--1.2 hour Let cool slightly and using a hand blender, blend until smooth or chunky (as you like it). Add cream or milk until it is as thin or thick as you like it. Serve with shredded cheddar cheese. If you want to freeze the soup in containers, don't add the milk until you are heating it to serve. b

TOMATO POTATO SOUTHWESTERN SOUP



Tomato Potato Southwestern Soup image

This soup is enough to warm you up on a cool crisp night! It's fairly easy and so good. It's just spicy enough to have a little kick. The cumin and chiles give it the Southwestern flair. I used the optional corn and loved the sweetness it added.

Provided by Georgane Vann

Categories     Other Soups

Number Of Ingredients 10

4 medium chicken breasts, skin on is better for flavor
4 medium sized boiled potatoes
1 regular size can of diced tomatoes
1 medium onion diced
1 small can of tomato sauce
1 small can diced green chilies
3 small dashes of sriracha sauce or garlic chili paste
1 or 2 tsp cumin
2 cloves garlic minced
1 c macaroni

Steps:

  • 1. Cook the chicken breast until done in a quart of water. At the same time boil the potatoes or bake them until done. After they have cooled take skin off chicken and discard but strain and save the broth. Dice the chicken and peeled potatoes. Set aside.
  • 2. Chop onion and saute in olive oil or if you are Southern, bacon grease, until starting to turn translucent. Add the canned tomatoes and the tomato sauce and the reserved chicken broth. Add back the dice chicken and potatoes. Then add the rest of the ingredients except the macaroni, along with salt and pepper to taste. At this point add more water to make it more soupy. Let simmer for about 15 min. Add the macaroni and cook for another 15 minutes.
  • 3. Some other things to add if you want. Celery in with the onions so they get good and tender. Add a can of corn or frozen corn. You might want to add a couple of chicken bullion cubes or some other kind of soup base.

POTATO, SPINACH, AND TOMATO SOUP



Potato, Spinach, and Tomato soup image

This is a favorite of mine with a hummus and veggie sandwich. or if you eat cheese try grilled cheese. this time of year we do a lot of soup and salads for dinner. because it is quick and easy

Provided by Joan Hunt

Categories     Vegetable Soup

Time 40m

Number Of Ingredients 9

3 clove garlic
1 large onion, chopped
2 Tbsp extra-virgin olive oil
2 qt vegetable stock
3 lb potatoes, such as russets, peeled, thinly sliced
1 lb fresh spinach, triple washed, stems picked and coarsly chopped
1/4 tsp freshly grated nutmeg
salt and pepper
1 can(s) chunky-style crushed tomatoes or diced tomatoes (28 ounces)

Steps:

  • 1. in a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to a boil. as you slice the potatoes, add them carefully to the broth, and cook 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the soup as it cooks.
  • 2. stir in the spinach in bunches, adding another handful as it wilts into the soup pot. stir in the tomatoes and season with salt and pepper. Let cook for 2-3 minutes more until it is heated thru. Remove from the heat and serve.

Tips:

  • Fresh Ingredients: Use ripe tomatoes and potatoes for the best flavor.
  • Seasoning: Don't be afraid to experiment with different seasonings. Garlic, onion, paprika, and chili powder are all great additions.
  • Garnish: A dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil can add a nice finishing touch.
  • Serve with a Side: Tomato potato soup is delicious on its own, but it can also be served with a side of crusty bread, crackers, or a salad.

Conclusion:

Tomato potato soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With its simple ingredients and flavorful broth, it's a soup that the whole family will enjoy. Whether you're looking for a warm and comforting meal on a cold day or a light and refreshing lunch, tomato potato soup is a great choice. So next time you're looking for a quick and easy soup recipe, give tomato potato soup a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #soups-stews     #potatoes     #vegetables     #tomatoes

Related Topics