Tomato Soup

This hearty tomato soup is a comforting classic that balances bright acidity with earthy sweetness. By simmering fresh or canned tomatoes with soft potatoes and aromatic onions, you create a naturally creamy texture without any dairy. The addition of olive oil and fresh parsley brings a vibrant Mediterranean flair, making it perfect for chilly evenings or as a satisfying lunch. It&# 226;ÂÂs simple to prepare using pantry staples, yet delivers a rich, home-style flavor that feels luxurious. Serve it with crusty bread for dipping, and enjoy the warmth of this wholesome, vegan-friendly meal that warms both body and soul.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 264.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This hearty tomato soup is a comforting classic that balances bright acidity with earthy sweetness. By simmering fresh or canned tomatoes with soft potatoes and aromatic onions, you create a naturally creamy texture without any dairy. The addition of olive oil and fresh parsley brings a vibrant Mediterranean flair, making it perfect for chilly evenings or as a satisfying lunch. It&# 226;ÂÂs simple to prepare using pantry staples, yet delivers a rich, home-style flavor that feels luxurious. Serve it with crusty bread for dipping, and enjoy the warmth of this wholesome, vegan-friendly meal that warms both body and soul.

Ingredients

1 Onion; coarsely chopped
1 tablespoon Olive oil
12 ounce Potatoes

Directions

1
Heat olive oil in a large pot over medium heat.
2
Add the coarsely chopped onion and fry for 5 minutes until softened but not browned.
3
Add the peeled and diced potatoes to the pot.
4
Cover and cook for 5 minutes, stirring occasionally to prevent sticking.
5
Add the tomatoes (canned or fresh) and vegetable stock to the pot.
6
Bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes until potatoes are tender.
7
Season with sea salt and freshly ground black pepper to taste.
8
Blend the soup until completely smooth using an immersion blender or standard blender.
9
Return the soup to the pot and gently heat through if necessary.
10
Serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 264.1kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 51.0g17%
Dietary Fiber 6.6g27%
Sugars 2.4g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup freezes well. Allow to cool completely before transferring to airtight containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitution: You can use either 14 oz of canned tomatoes or 1 lb of fresh tomatoes. If using fresh tomatoes, remove the skins for a smoother texture, though peeling is optional.

Variations: This recipe can be easily doubled for meal prep. For a richer texture, you can stir in a splash of non-dairy cream or coconut milk before serving.

Keywords: tomato soup, vegan soup, comfort food, mediterranean, potato soup, homemade soup, easy dinner, vegetarian, onion, olive oil, blended soup, healthy recipe, meal prep, gluten free, plant based, winter soup, quick recipe, parsley garnish, vegetable stock, smooth texture

Read it online: https://www.chefs-mate.com/recipe/tomato-soup-4/