Soup Series: Potato Tomato Heaven


I love a good minestrone. And matzo ball soup will bring a smile to my face any day. But when I think of a warm comfort soup, I always seem to go back to the trusty tomato. And when I learned of a tomato soup that also called for potatoes – well I was immediately sold. In the interest of full disclosure, I have to admit that I originally borrowed this Potato Tomato Soup recipe from www.MomsDinnerHelper.com, an online recipe resource created for our client, the United States Potato Board. Just another piece of proof that working in food public relations has certainly increased my personal recipe repertoire!




Tomato Potato Florentine Soup

Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl for added Italian flavor.
Prep time: 10 minutes
Cook time: 25 minutes

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, sliced
1 lb. russet potatoes, peeled and cubed
1 (32-oz.) container chicken broth
1 (28-oz.) can crushed tomatoes
2 teaspoons dry basil
Garlic salt and freshly ground pepper to taste
3 cups lightly packed fresh spinach, coarsely chopped

Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then puree in a blender or food processor until smooth. Pour back into saucepan and stir in basil; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach. Makes 4 to 6 servings.

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4 Comments so far ↓

  • Ashley Paul | Oct 17, 2008 at 10:16 am

    I made this soup last Wednesday and it was delicious! The potatoes are a healthy thickening agent to this soup, rather than the usual heavy cream. This soup is a perfect pair with grilled cheese, which is awesome for dipping!

  • Chris | Oct 17, 2008 at 11:20 am

    My girlfriend and I tried our hand at this recipe last week, and I must say that we did a pretty tasty job! The potatoes are a great addition, and grilled cheese sandwiches are such a good complement that I think their suggestion should almost become a requirement! We cooked our soup in a larger than average pot, and only had a hand blender available, but I would actually recommend this method because it allows you to monitor your soup’s consistency more closely. A perfect recipe just in time for colder weather!

  • Brittany | Oct 17, 2008 at 11:29 am

    I totally agree on the grilled cheese requirement – they’re a must! You must have one cool girlfriend. 🙂

  • Jenna | Oct 17, 2008 at 1:37 pm

    So I’m lucky enough to be eating this soup right now thanks to Brittany’s left-overs. I went next door to Il Fo and got a grilled cheese to go with it – delish!!