Creamy Tomato Potato Basil Soup Recipe

Creamy Tomato Potato Basil Soup is a comforting and flavorful dish that combines the richness of tomatoes with the creaminess of potatoes and the freshness of basil. This soup is perfect for chilly days and can be enjoyed as a light lunch or a hearty dinner. The combination of ingredients creates a velvety texture and a harmonious blend of flavors. Serve it with a crusty bread or a side salad for a complete meal.

3.6
18 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Creamy Tomato Potato Basil Soup
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Ingredients for Creamy Tomato Potato Basil Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 1/2 Medium Potatoes, Peeled And Diced
  • 0.13 can Diced Tomatoes
  • 1/2 cup Vegetable Broth
  • 0.13 teaspoon Dried Oregano
  • 0.13 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste
  • 0.06 cup Fresh Basil Leaves, Chopped
  • 0.06 cup Heavy Cream

Directions: Creamy Tomato Potato Basil Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
  • STEP 2.Add diced potatoes and cook for a few minutes until they start to soften.
  • STEP 3.Pour in canned tomatoes, vegetable broth, and seasonings. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are tender.
  • STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 5.Stir in fresh basil and heavy cream. Cook for an additional 5 minutes.
  • STEP 6.Season with salt and pepper to taste. Serve hot and garnish with additional basil leaves if desired.

Cooking Tips

  • For a chunkier soup, you can leave some of the potatoes and tomatoes partially mashed instead of pureeing the entire soup.
  • If you don't have fresh basil, you can use dried basil, but the flavor won't be as vibrant.
  • To make the soup vegan, substitute the heavy cream with coconut milk or cashew cream.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup hot with a sprinkle of grated Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition
value
278
calories per serving
6 g Fat28 g Protein26 g Carbs4 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    28g
  • Carbs
    26g
  • Fiber
    4g

MacroNutrients

  • Carbs
    26g
  • Protein
    28g
  • Fiber
    4g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    33mg
  • Iron
    1mg
  • Vitamin A
    80mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    55mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    226mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp