Creamy tomato potato soup is the coziest comforting fall soup that you can make in under 25 minutes including prep. This silky smooth gluten-free and vegan soup is packed with tomatoes, potatoes and some onions and no cream. It's healthy and filling and the easiest weeknight meal. Serve with fresh basil on top and a sprinkle of feta, or even make it ahead and freeze for a rainy day.
This creamy tomato potato soup is a warm and cozy meal on its own with a side salad and some crusty bread for dipping. Some great bread to pair with this is pull apart garlic bread, rosemary garlic focaccia bread, or small batch sourdough bread.
Ingredients
- tomatoes - I used fresh tomatoes, but both canned or fresh tomatoes work.
- potatoes
- olive oil
- onion
- garlic
- Italian seasoning
- salt and pepper
- toppings - feta cheese (omit this to keep it vegan or use a plant-based feta), and fresh basil leaves.
You will also need a medium cooking pot (I used my 4 qt. dutch oven) and an immersion blender or regular blender.
How to Make the Best Creamy Tomato Potato Soup
First, cook the potatoes. Add chopped potatoes into a medium cooking pot filled with salted water. Make sure all the potatoes are completely under water for even cooking. Bring it to a boil and cook for about 10 minutes until the potatoes are fork tender. If you can easily insert a fork inside, then it is fork tender and ready.
Meanwhile, cook the tomatoes. Heat oil in another medium cooking pot (or 4 qt. dutch oven) over medium-high heat for 2 minutes until the oil is sizzling hot. Add onion and sauté for 3-4 minutes until soft and tender. Add garlic and sauté for another 2 minutes. Then, add diced tomatoes and stir to cook for 5-7 minutes until tomatoes are soft and saucy. Stir in all the seasoning including Italian seasoning, salt, and pepper.
Transfer the cooked potatoes together with 3-4 cups of boiling potato water (depends on how thick you prefer the soup to be) into the tomato mixture. Stir well to combine and bring the soup to a simmer.
Blend the soup into a puree using an immersion blender or transfer the soup into a regular blender to puree. If using a regular blender, you will have to puree in batches.
Serve immediately in a bowl and garnish with fresh basil, extra olive oil and feta cheese on top.
Tips for Storing Tomato Soup
- How to store: Store this soup still in the pot (covered) in the refrigerator for up to 5 days, or transfer the soup to an airtight container and store in the fridge.
- How to freeze: Transfer soup to an airtight container and place in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator or on the kitchen counter. Then, reheat on the stove and serve with garnish on top.
More Soup Recipes
- 30-Minute Butternut Squash Soup
- Sweet Potato Soup
- Roasted Butternut Squash and Cauliflower Soup
- Lemon Chicken Orzo Soup
- Roasted Butternut Squash Soup
- Creamy Mexican Corn Soup
- Vegetarian Mushroom Barley Soup
This easy creamy tomato potato soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.
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Recipe
Creamy Tomato Potato Soup
- Total Time: 25 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Ingredients
- 3 medium potatoes, peeled and chopped into small pieces
- 2 tablespoons olive oil
- ½ cup onion, chopped
- 1 tablespoon garlic, minced
- 3 cups tomatoes, canned or fresh, finely diced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or more to taste)
- ½ teaspoon ground black pepper (or to taste)
- 2 teaspoons feta cheese (for garnish)
- 1 teaspoon fresh basil leaves (for garnish)
Instructions
- Cook the potatoes: Add chopped potatoes in a medium pot filled with salted water. Make sure all the potatoes are completely under water to achieve even cooking. Bring it to a boil and cook for about 10 minutes until the potatoes are fork tender. If you can easily insert a fork inside, then it is fork tender and ready.
- Cook the tomatoes: Meanwhile, heat oil in another medium pot or Dutch oven over medium-high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion and sauté for 3-4 minutes until soft and tender. Add garlic and sauté for another 2 minutes. Add diced tomatoes and stir to cook for 5-7 minutes until tomatoes are soft and saucy. Stir in all the seasoning including Italian seasoning, salt, and pepper.
- Combine the ingredients: Transfer the cooked potatoes together with 3-4 cups of boiling potato water (depends on how thick you prefer the soup to be) into the tomato mixture. Stir well to combine and bring the soup to a simmer.
- Blend the soup: Blend the soup into a puree using an immersion blender or transfer the soup into a regular blender to puree. If using a regular blender, you will have to puree in batches.
- Serve: Serve immediately in a bowl and garnish with fresh basil, extra olive oil and feta cheese on top.
Notes
Equipment used: medium cooking pot and an immersion blender (or heavy duty blender).
How to store: You can easily store this soup by placing the pot (covered) in the refrigerator for up to 5 days, or transferring the soup to an airtight container and storing in the fridge.
How to freeze: To freeze, transfer soup to an airtight container and place in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator or on the kitchen counter. Then reheat on the stove and serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Kathi says
I always make my Tomato soup in my electric Power Pro XL Pressure cooker. However, I have never added potatoes to it - will have to try that for sure. I do puree the soup but my ingredients include 1/2 cup thick cream, 5-6 fresh Roma tomatoes-chopped, salt and pepper to taste, 1 tablespoon of sugar, 2-3 carrots, 1-2 stalks of chopped celery, 1 medium yellow onion - grated, 2-3 tablespoons minced garlic and 1 tablespoon of Italian Seasoning along with 6 tablespoons Better than Bouillon Chicken or Vegetable base mixed with 6 cups of water. 25 minutes in the pressure cooker on the soup icon, natural release for 10 minutes, puree, add the cream and your good to go. Just adjust the salt and pepper prior to serving. Also never thought to put feta cheese on it. Will have to try that too. Thanks for sharing.
Sam | Ahead of Thyme says
Thanks for your comment Kathi! Potatoes add a nice creaminess to the soup that I love. And I almost always top my tomato soup with feta cheese, which I learned from an Italian pizzeria we used to frequent a lot. It's just a perfect compliment to the soup. You will have to try it 🙂