This soup is one of those recipes than could fall into the creamless creamy category. The potato is what makes this soup creamy, without a single drop of cream! Plus, having a potato in anything is a gold-star bonus! (Let’s not forget the rock-star status of the potato.) A friend of mine mentioned she was making tomato soup last week, and ever since I’ve been craving it myself. Recipes I’ve used in the past were good, but never as pleasing as this one that I’ve created here. Call it dissertation procrastination or a moment of culinary genius…either way, you’ll be pleased! I love the addition of the hot pepper (big shocker), but it’s totally optional. Since I added it in, I didn’t add much fresh ground black pepper. In fact, I didn’t add any during the cooking and only ground a bit on top of my bowl before serving. This recipe makes about 4-6 servings.
Ingredients:
1-2 TBSP extra-virgin olive oil
1 medium to large golden potato, diced into small cubes (the smaller they are, the faster they’ll cook – so depending on what kind of time your looking at)
1 medium yellow onion diced
2 TBSP garlic, minced
3.5 C strained tomatoes (or 1 26oz can crushed tomatoes – but you’ll need to puree longer for a smoother soup)
3 C veggie broth
2 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp sage
salt and pepper to taste
*optional heat: minced habañero
Directions:
1. Sauté potato, onion, garlic, and hot pepper (if using) with 2 teaspoons salt over medium heat, until onion begins to become translucent – about 10 minutes.
2. Sprinkle in herbs and stir to combine. Add in crushed tomatoes and 2 C veggie broth. Bring to a boil, reduce heat to simmer for 20 minutes, or until potatoes are soft and cooked through. *I diced mine into about 1/2-inch dices, and they were perfect at 20 minutes – I probably could’ve stopped them at 15 but since I was pureeing it was fine to let them get extra soft.
3. Transfer to a blender, food processor, or blend with an immersion blender until smooth, adding in the last 1 C broth to assist in the blending.
*Note: I like my soup thicker, so if you want it thinner, you could add even more broth to your consistency preference (that’s the joy of soups). Taste and adjust salt levels if needed – but I didn’t need to add any extra. Ladle into bowls and sprinkle with a little bit of fresh herbs or top with croutons (I used ciabatta bread for this soup) if you wish. Serve warm, accompanied by saltine crackers or a slice of EB buttered toast.
Happy Cooking!
I love homemade tomato soup! Delicious and the croutons on the top look heavenly!
I never really liked tomato soup because for me it was just like eating tomato puree. But I’ve never thought of adding potatoes to a tomato soup! And that is so clever! I’m gonna like this soup, I know it! Thanks for the recipe!
Thanks Shelby, I’m so addicted to making croûtons now out of various breads.
Yeah, I once felt the same way about tomato soup veganlovlie…and I absolutely detest tomato soup out of a can – you might as well drink diluted tomato sauce. This is definitely bold in the tomato department – but adding potatoes does add a nice dimension. Other additions I think might be delicious (but have yet to test out) would be roasted red bell pepper or possibly yucca…hmm…
I’ve been thinking about tomato soup for a week now. Thank you for the recipe, the soup sounds fantastic.
mmm mmm GOOD!!!
Much like others I’m not a fan of tomato soup but this looks sooo good! The croutons do it for me lol =)
Hi Sara
Casey has been on a tomato soup kick lately, so I decided to give your recipe a try and it was fantastic! Great flavor and consistency. We both really enjoyed it (along with a small loaf of crusty bread that I baked… tasty, but not as aesthetically pleasing as your croutons). Thanks!
Glad you guys like it Jess! Next time all you need to do is turn your no-doubt delicious crusty bread into croûtons! 🙂
I googled a spicy tomato soup for my Mexican night, this one popped up. And I must say everyone LOVED it! I enjoyed the thickness of the soup, and of course the flavour. Has to be the best soup I’ve ever made.
I did however add 1 tsp of sugar to the recipe, here in South African our tomatoes are not quite as sweet.( Also added 2 fresh green chillies – for the bite) Very impressed!
Thanks Pops! So glad you, and everyone, loved it…and yeah, sometimes a little sugar is good when the tomatoes aren’t as sweet. I’ll do that sometimes when I’m making a marinara sauce. And you’re after my own heart by adding in the green chilies! 🙂
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Last night I catered a dinner party for eight people, and I had been searching for a creamy tomato soup recipe without any dairy, as a number of the guests had severe lactose allergies. This recipe got rave reviews, even from the ones who adore dairy!
We did change it a fair bit, but kept it essentially the same. We used San Marzano tomatoes for their sweetness, LOTS of fresh herbs, shallots instead of an onion and some good quality red wine (it started as an accident and turned into a really great idea).
This soup is FABULOUS, and I’ll be making it again soon for myself.
Awesome! Thanks Colleen!!! One thing that we strive for here at the Primate, is that you can interchange ingredients – like the tomato brand, or shallots for onions, etc – with equally delicious results! I love a good shallot.. and the addition of red wine sounds like a deliciously serendipitous accident! I’ll have to try that next time! 😀
[…] you from your head to your tootsies on these cold winter nights! A spicy soup, reminiscent of my velvety tomato soup..but with a wonderful flavor addition of roasted red bell peppers! This recipes makes about 4-6 […]
yummmmmmm. those croutons look amazing, too. nomnomnom
These looks lovely… I do love my cream, but I think I will need to try these recipe out next time. I may even get my husband to try it – he’s not crazy about tomatoes, but he IS a potato lover.
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