Chunky Home-Style Tomato and Potato Soup

Course Soups & Creams
Prep. Time 20 mins
Cooking Time 30 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (2)

Preparation

What You Need

2 tbsp (30 ml) butter

2 onions, chopped

4 cups (1 l) peeled cubed potatoes

1 1/2 cups (375 ml) chopped celery

1 1/2 cups (375 ml) chopped carrots

2 cloves garlic, minced

1 tbsp (15 ml) Italian seasoning

1 tbsp (15 ml) cornstarch

2 cups (500 ml) milk

19 oz (540 ml) 1 can tomatoes

1 1/4 cups (310 ml) chicken broth, double strength

2 tbsp (30 ml) tomato paste

Salt

pepper, to taste

Instructions

In a large saucepan melt butter. Add onions and cook over medium heat until tender. Add potatoes, celery, carrots, garlic and seasoning and cook for 4 to 5 minutes.

Stir in cornstarch. Add milk, cook and stir until mixture comes to a boil and thickens. Add tomatoes, broth and paste. Return to a boil and simmer for 20 minutes or until vegetables are cooked. Season to taste.

For the adventurous:
Add either 1/2 cup (125 mL) chopped fresh basil or 1/4 cup (60 mL) fresh marjoram or thyme.

Tips

A rosy-hued soup, brimming with vegetables - perfect for eating by the fire.

James Barber

Freeze leftover tomato paste in an ice-cube tray. Remove cubes of tomato paste and store in freezer bag or container - ready for your next recipe.

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Nutritional Info

Per serving

Energy: 129 Calories
Protein: 4 g
Carbohydrate: 21 g
Fat: 4 g
Fibre: 2.5 g
Sodium: 337 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 9 % / 102 mg
Vitamin A: 45 %
Vitamin C: 25 %
Vitamin B6: 17 %
Niacin: 13 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Joanne
May 4th, 2011

Our family has been making this recipe for so long - I even have the original recipe in my cook book! It's delicious!
Amy
January 11th, 2010

Replace 2 of the 4 cups of potatoes with 2 cups of cauliflower florets.