READY IN 55 mins

Chunky Tomato Potato Soup

Read Reviews (133)

"Creamy soup filled with chunky vegetables." — CLOUDLESS

Directions

Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 28, 2007

YUMMY!!!!! I made this soup last night in the crock pot. It was YUMMO...LOL..i made a few changes though. I used 4 Tbsp of butter (Big Fan of Ms. Dean) 5 large potatos, 4 stalks of celery(diced) 1 cup of baby carrots, 2 whole tomatoes cubed, 2 whole onions diced, dash of rosemary, 2 Tbsp of italian seasoning, 2 cups of milk, 2 cups of chicken broth, ( almost the same) half a can of red beans w/o the liquid) and i added a whole keilbasa. i had no cornstarch so i put a little bit of flour ...i was cookin it on the stovetop but it was taking too long and i had to go somehwere so i put it in the crockpot for about 4 hrs on low (long enough to cook the potatoes...) when it was done i served it with croissant sandwiches...so hearty and when my hubby asked me what it was called i said HEARTY MAN SOUP...he loved it. so fibrous and healthy....... when done add salt and pepper to taste to your liking....will make again.......

—aleismommy

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Most Helpful Critical Review

Jan 11, 2006

I'm not sure what I was expecting, but I wasn't overly impressed with this. It was like a vegetable stew, in need of sliced kielbasa or pasta or something. It also confirmed what I have been suspecting for a while: that I personally prefer creamy smooth soups. Thanks anyway.

—Caroline C

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179 Ratings

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Jan 14, 2005

This is one of the best soup recipes I have ever made! I have been searching for a recipe like this, we have a local restaurant that serves a baked tomato soup with veggies in it that is out of this world, and this is the closest I've ever come to recreating it. I changed a few things, I used a 28oz can of tomatoes, and pureed them before adding them to the soup. I also omitted the celery, as we don't prefer it. I added grated parmesan cheese on top, but am going to try feta cheese next time. Thanks so much for sharing this!

—LORIGUILDERSON

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Jul 30, 2007

This recipe is really surprising -even after all the reviews, I didn't think it'd be that good. It was though, really good. After sauteing the onions, spices and garlic, I "deglazed" the pan with a bit of white wine, waited til it had evaporated and then added the others according to the recipe. I used primarily fresh herbs, making up my own Italian seasoning, and finished the soup with a touch of sherry and more fresh herbs. Presented with fresh rosemary and shredded parmesan, and served with garlic herbed scones. Healthy, sophisicated, delicious. Thanks for the recipe.

—Yummum

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Jun 20, 2005

A fabulous, easy soup...it was perfect for a rainy night. I added two chicken breasts cut into bite sized pieces to make it a little bit heartier for my hard working man, and we ate it with warm french bread...yum! ;) Infinitely better than soup from a can! Thank you!

—KACIEJ

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Feb 11, 2011

I have made this soup 4 times and love it! It is a mellow, creamy comfort soup and is not meant to be super spicy. Make sure that you use enough onion and garlic. The first 2 times I did not have a premixed Italian seasoning so I used a combination of dried basil, oregano and rosemary. I think the flavor of this soup develops as it stands so I suggest making it a little ahead of time and letting it "sit" for at least 30 minutes before serving. As you would imagine the leftovers are wonderful. Great with grilled cheese!

—Chris I.

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Feb 28, 2007

This is so good! So fresh tasting. I did have to cook mine longer. I used less potato. I didn't have tomato paste so I used 1 sm can of tomato sauce. I wasn't sure what kind of tomatoes to use so I used a can of diced petite tomatoes. Before serving sprinkled with parmesan & Italian Herb Seasoning from a grinder. Delish!

—SD

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Jan 16, 2005

This is a great recipe!! My husband hates potatoes in soup and he had two bowls. I served it with beer bread. Perfect for supper on a cold Sunday night. Also, I let it simmmer for much longer than called for in the recipe.

—Pam

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Nutrition

Calories
158 kcal
8%

Carbohydrates
26.2 g
8%

Cholesterol
13 mg
4%

Fat
4.4 g
7%

Fiber
4.1 g
16%

Protein
5 g
10%

Sodium
239 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chunky Tomato Potato Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 158
** Calories from Fat: 40

% Daily Value *
** Total Fat 4.4g 7 %
** Saturated Fat 2.7g 13 %
** Cholesterol 13mg 4 %
** Sodium 239mg 10 %
** Potassium 742mg 21 %
** Total Carbohydrates 26.2g 8 %
** Dietary Fiber 4.1g 16 %
** Protein 5g 10 %
** Sugars 7.8g
** Vitamin A 86 %
** Vitamin C 43 %
** Calcium 17 %
** Iron 17 %
** Thiamin 17 %
** Niacin 21 %
** Vitamin B6 26 %
** Magnesium 15 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.