Potato And Tomato Soup Recipes

Steps:

• Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Steps:

• Cook the bacon in a large saucepan until crisp.
• Then add onions and garlic cooking for 5 more minutes.
• Add the rest of the ingredients except for cheese and bring to a boil.
• Reduce heat and simmer for 25 minutes and once done, remove bay leaves.
• Garnish with cheese.

Steps:

• In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
• Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
• Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
• Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
• Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

Steps:

• Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
• Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Steps:

• Turn oven to 180c fan. Put the tomatoes into roa asting pan and drizzle with olive oil. Sprinkle over dried thyme and season with salt & pepper. Roast for 20-25 minutes until cooked through. Set aside until ready to use.
• Chop potatoes into medium chunks and place in a saucepan with the vegetable stock cube and top up with hot water. Cook until potatoes for 10-15 minutes until soft.
• Slice courgettes into thick slices then quarter each slice. Chop the onion into medium size chunks. Heat a frying pan and add 1.5 tbsp of olive oil and add the onions to the pan and cook for 10 minutes on a low heat until soft, then add the courgettes and cook for 5-10 minutes until just soft.
• In a large saucepan add the onions, courgettes, potatoes with the vegetable stock cube water and top up with 150-200 ml of water and bring to a boil, then turn down and simmer for 20 minutes until all veg are soft. Add the roasted tomatoes and blitz with a hand blender leaving a few chunks if you want to. Season to taste with salt & pepper and serve
• The extra water added to the vegetables will depend on how thick you want the soup. Add more once everything has been blitzed together if you want to thin the soup. The soup will keep in a fridge for up to 4 days and can be easily doubled for freezer batching.

Steps:

• Heat the oil in a large saucepan or casserole pan.
• Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
• Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
• Pour in the vegetable stock.
• Bring up to the boil and then simmer for 20 minutes until the veg is tender.
• Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
• Taste and season as required with salt and pepper.
• Serve with crusty bread and a twist of black pepper.