As someone who loves whipping up hearty soups, I’m thrilled to share this delightful twist on a classic creamy tomato soup- Potato Tomato Soup. No cream is needed! There’s something incredibly satisfying about creating a nourishing bowl of goodness from scratch. This recipe uses only fresh ingredients and there is no tomato paste or sauce added. The addition of potatoes with tomato instead of cream ensures that we get the same creamy texture without any dairy. Pressure cook method rather than a slow cooker or Dutch oven works best for people who are looking for easy meals for the whole family. It’s also perfect for people who can’t have cream or prefer a low-calorie soup. Team this easy soup with fresh basil, crusty bread or rice for a quick meal on busy weeknights! Find More Healthy Soups from my blog: Mushroom Soup Without Cream, Vegan Minestrone Soup, Vegan Tomato Soup Recipe, Roasted Tomato Garlic Soup, Tomato Rice Soup.
Why Would You Love This Recipe?
Great Soup Vegan and Gluten Free Recipe. Wonderful recipe that is made without heavy cream or sour cream. Pressure Cook Method makes it super quick recipe. Use of fresh and simple ingredients. The Best Tomato Potato Soup Recipe ever!
Ingredients
Potato- This recipe uses russet potatoes. You may use any good variety of potatoes like Yukon gold. Tomato- Fresh tomatoes that are juicy and tangy work best. One may add cherry tomatoes too. You may add tomato paste or sauce but the taste won’t be the same. Onion- Red Onion works great. You may use spring onion or white or yellow onion too. Fresh Garlic- I love the flavor that comes from fresh garlic, though you may use garlic powder too. Olive Oil- Olive oil adds amazing flavor to this soup. You may use ghee or any cooking oil. Salt, Red Chili Flakes and Black pepper Water- This recipe doesn’t use vegetable broth or chicken stock and uses only water. Feel free to use them in a swap of water.
How To Make Vegan Tomato Potato Soup Recipe
Step1 Wash, Dry, and Chop
Wash the potato, tomato, and onion. Roughly chop them and put them in a pressure cooker.
Step 2 Pressure Cook
Pressure cook on high flame for two whistles and cook on slow flame for another ten minutes. Let the cooker have a natural release of pressure. Use an immersion blender to blend the boiled tomato potato. Transfer the content to a large pot and cook on a slow flame for a couple of minutes. Spice with Italian seasoning, black pepper, and salt. If you like chunky tomato potato soup, you might take out a few chunks of potato as garnishing later.
Step 3. Serve It
Serve the Tomato Potato Soup with rice or crusty bread for a quick meal.
Expert Tips
The best flavor comes from fresh tomatoes. If you are using tomato paste or sauce, the soup won’t have the same taste and flavor. Make sure to cook soup on a slow flame. To add thickness to the soup, I have used potatoes. So, it will be creamy but for a restaurant-style creamy texture, you might need to add cream, though it won’t be low-calorie or healthy then.
Storage Suggestions
The leftovers of the soup can be cooled off and then put them in a sealed container in the fridge for up to 3 days. You may freeze it for about 1 week. Warm gently on the stove or in the microwave, adding a bit of water if needed when serving again. More Healthy Soups:
Roasted Garlic Tomato Soup With Basil- Vegan Homemade Healthy Beet Recipes- Veg/ Vegan, Easy & Creative Mushroom Soup Without Cream {Healthy & Vegetarian} Low-Calorie Beetroot Soup {Vegetarian & Healthy} Easy Thai Vegetable Soup with Coconut Milk 15+ Healthy Low Cal Vegetarian Soups
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