This rich and delicious Tomato Soup with Potatoes does not include cream, yet it has a thick creamy texture and taste. Its ingredients support your bone’s health and are the perfect comfort food for a cold rainy day.


1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling

1 onion, sliced or chopped (whatever it’s easier for you)

2 garlic cloves, sliced.

2 cans (28oz/800 grams in total) canned tomatoes (good-quality plum tomatoes are best)

(9oz/250 grams) large, sweet potatoes, cut into chunks

2 cups (480 ml) vegetable broth or hot water (use more if you prefer a thinner consistency)

¼–½ tsp salt, or according to taste

1/8 tsp black pepper, plus more to serve.

1 handful of fresh basil leaves (optional)


Heat 1 tablespoon of olive oil in a large pot over low-medium heat. Add sliced onion and garlic and cook gently for about 5-6 minutes until soft and translucent. Stir occasionally.

Add the tomatoes, cubed potatoes, vegetable broth (or hot water), salt, and pepper, and stir to combine. Increase the heat to medium and bring to a simmer. Cook for 20 minutes, stirring occasionally.

Remove the pot from the heat and let it cool for a few minutes. Stir through the basil leaves, and blend until smooth. You can use a hand blender, or you can transfer the soup to a blender (be careful and blend in batches; it’s still hot. *)


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