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 you have an empty fridge.
Cuisine: vegan, vegetarian
Keyword: Tomato soup with potatoes
1Tbspolive 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 - ½tspsalt, or according to taste
1/8tspblack pepper, plus more to serve
1small handfulfresh 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.