Authors in Bloom: Easy Tomato Potato Soup Recipe

I love to grow cherry tomatoes. I’ve always found they do much better in my yard than the larger variety. So much so that by the end of the summer my kitchen is often overrun. I’ll have cherry tomatoes ripening on every windowsill, window ledge and in bowls on the kitchen table.

What to do with all these little tomatoes?

A couple years ago, I shared with you one of the strategies: Bruschetta Mini Pizzas. This year, I’d like to share my other go-to recipe: Easy Tomato Potato Soup.

The Recipe

(Makes approx. 4 servings)

Ingredients

• 40 cherry or grape tomatoes
• 3 white potatoes (peeled and cubed)
• 3 large carrots, chopped
• 1 white onion, chopped
• 1 32oz. box of low-fat/low-sodium chicken broth (or vegetable broth)
• 1 cup water
• 1 tsp chopped garlic
• 2 tsp dried basil
• 1 tsp oregano
• a dash of ground cayenne pepper
• small amounts of black pepper and salt to taste
• optional garnish: parsley, croutons and shredded cheddar cheese

 

Equipment

You will need a large covered sauce pan, an electric blender, and a second sauce pan for use during blending.

 

Directions

1. Add the vegetables to a large sauce pan.
2. Pour in the chicken broth and water.
3. Add the garlic, basil and oregano, then a dash of cayenne and stir.
4. Taste the broth and add salt and black pepper to taste.
   I find it usually needs a bit of salt, but not as much as you’d find in regular cartons of chicken broth, which is why I go for the low-sodium variety. You can also add more cayenne pepper if you like your soup a little spicy.
5. Bring the saucepan contents to a boil, then reduce heat, cover the sauce pan and simmer for about 40 minutes or until the potatoes and carrots are fork-tender.
6. Ladle the soup into the blender in small amounts and puree until smooth.
   Since all the soup can’t fit into the blender at once, use a second saucepan to hold the pureed soup until you are done.
7. Place the pureed soup on the stove to heat through if it has cooled while blending.
8. Serve with a sprig of parsley, croutons or cheddar cheese sprinkled on top.Traditionally, this soup goes great with grilled cheese sandwiches. Enjoy!

Leftovers? Store portions of the soup in air-tight containers for a week in fridge or for months in the freezer.

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