This post may contain affiliate links. Please read my disclosure policy for more details.
This quick tomato soup with potatoes is so satisfying, deliciously creamy, vegan, gluten free and so convenient. It’s made with basic pantry ingredients and makes the perfect meal when you either run out of time or when your fridge is empty.
Super easy to make, budget-friendly, and ready in less than 30 minutes, this tomato soup with potatoes is definitely a family favorite!
Making your homemade healthy tomato soup is a no brainer, really, and you can skip the canned option loaded with sodium and unnecessary high fructose corn syrup.
Extra bonus? It’s thick and creamy without a drop of cream or butter in it. The addition of sweet potatoes gives a creamy texture and at the same time balances the acidity of tomatoes. Plus, sweet potatoes provide extra vitamins, minerals and antioxidants.
List of the ingredients
- Canned tomatoes
- Sweet potatoes (but regular potatoes work just fine)
- Onion & garlic
- Broth or water
- Extra virgin olive oil
- Salt & pepper
- Basil leaves (optional)
How to make this tomato soup with potatoes
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Saute’ onion and garlic in some olive oil.
- Stir in cubed potatoes, tomatoes, broth or water, salt, and pepper.
- Cook for 20 minutes.
- Add a handful of basil leaves, and blend until smooth. I use my Vitamix, but any good hand blender will work too and allows you to blender right into the pot.
- Serve your tomato soup with potatoes with cracked black pepper, fresh basil, crusty bread, and enjoy!
Recipe notes & tips
What goes in this tomato soup with potatoes
CANNED TOMATOES: the best canned tomatoes are the whole peeled tomatoes, no doubts. They are fleshier with less watery seeds than their round counterparts, which are usually used for the chopped varieties. On a label, you want to see the fewest ingredients possible: tomatoes, salt, and water or tomato juice.
POTATOES: I used sweet potatoes because they add a touch of sweetness – perfect to balance out the acidity of the tomatoes – and provide a delicious creamy texture. But regular white potatoes work just fine.
GARLIC AND ONION: sauteing onion and garlic create extra flavor, but skip the garlic if you wish or if you find it hard to digest.
BROTH OR WATER: I used low-sodium vegetable broth, but you can use your favorite broth or chicken stock if you don’t keep it vegan, just make sure to adjust the seasoning at the end (see recipe notes). You can also use hot water if you wish.
Recipe updated: originally posted in May 2018, I’ve tweaked the post adding more notes and new pictures.
Are canned tomatoes good for you?
Yes! Canned tomatoes, although underrated, provide many nutrients like vitamins, beta-carotene, fiber, and a powerful antioxidant called Lycopene, a cancer-fighting with heart, bone, and skin benefits.
More vegan soup recipes?
If you love soups, I’ve got you covered, here are some of my favorite recipes:
- The best white bean soup
- Vegetable barley soup
- Spicy red lentil soup
- Mediterranean chickpea soup
- Creamy vegan spinach soup
If you make this tomato soup with potatoes, or you have a question, let me know by leaving a comment. I would love to hear from you! x
And for more recipe updates, follow me on Instagram, Pinterest and Facebook.
TOMATO SOUP WITH POTATOES (NO CREAM)
- 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 clove, sliced
- 2 cans (28oz/800 grams in total) canned tomatoes (good-quality plum tomatoes are best)
- 1 (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 small handful fresh basil leaves (optional)
- Heat 1 tablespoon of olive oil in a large pot over low-medium heat. Add sliced onion, 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, 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.*)
- Taste and make sure you're happy with the seasoning.
- Serve the soup warm or hot, with freshly ground pepper, a drizzle of olive oil,⅓ and crusty bread!
- Leftover: it keeps well in the fridge for up to 3 days. It’s also freezable: place any leftover tomato soup in an airtight container (leaving 1-inch space at the top), and freeze up to 2 months.
- Seasoning: If you use a broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. I use 1/2 tsp of fine salt when I use how water or low sodium vegetable broth.
- NOTE: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one serving (about 1 ⅓ cup), and the final drizzle of olive oil is not included.