This delicious hearty tomato soup was introduced to me by my friend Leo. It can be rich or weight conscious, vegetarian or vegan. The potatoes give the soup bulk and a creamyiness without dulling the flavor of the soup. If you want a protein kick you could substitute the white potatoes for 1 can or white kidney beans washed and drained.
Tomato Potato Soup
- 2 cans of herbed diced tomatoes mostly drained
- 1 1/2 pounds of potatoes washed, peeled or un-peeled and cut into two inch chunks
- 2 cups (or less) of the potato water
- 1 vegetable bouillon pouch/cube
- 5-6 cloves of garlic chopped
- fresh or dried basil
- salt and pepper to taste
Optional
- fresh cheese curd ( bring to room temperature on the counter while you prepare the soup )
- 1/2 cup of heavy cream or 3/4 cup of ricottia cheese
Method
Prepare the potatoes, cover with salted water and boil until tender.
Drain the potatoes reserving some of the water for thinning the soup.
Return the potatoes to the pot and add the tomatoes, garlic and vegetable boullion.
Mash the contents of the pot roughly with a potato masher. Season with salt pepper and basil and stir well. Slowly add the potato water until it reaches a pleasing consistency. Usually about 1 cup, however it depends on how much other liquid you will be using (such as the cream) and how loose you like your soup. Remember this will also need to be blended together so I would reserve some water until the end. Simmer for about 20 minutes to let the flavors blend.
Blend with a hand blender or a stand up food processor. I think this soup is great not completely blended however it’s up to your taste. Once you have reached your desired consistency feel free to add either the cream or ricottia, I would avoid adding both. Season to taste.
If you are using cheese curds, pour soup into each bowl and top with about 1/4 cup of cheese curd. Delicious!!
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