Easy Tomato Potato Soup

Ingredients

• 28 g (2 tablespoons)butter
• 2tomatoes
• 1 smallonion
• 1 smallpotato
• 30–45 ml (2–3 tablespoons)tomato paste
• 240–360 ml (1–1½ cups)water
• 1 clove, optionalgarlic, diced

Instructions

1. 1

   Melt the butter

   Put the butter in a pot over a low heat and let it melt.

2. 2

   Add the onion

   Cut the small onion into quarters and add it to the pot.

3. 3

   Add the tomatoes

   Halve the tomatoes and put them in the pot.

4. 4

   Add the potato

   Dice the small potato and add it to the pot.

5. 5

   Stir in the paste

   Add 2–3 tablespoons of tomato paste and 240–360 ml (1–1½ cups) of water.

6. 6

   Add the garlic

   If using it, add the diced garlic clove.

7. 7

   Simmer until tender

   Simmer for 20–30 minutes, until the potato is cooked.

8. 8

   Blend until smooth

   Transfer the soup to a blender and blend until smooth.

What is tomato potato soup?

Tomato and potato soup is a simple blended soup built around the familiar pairing of tangy tomatoes and starchy potato. This version uses fresh tomatoes and tomato paste, with potato giving the soup body once it is blended.

The recipe is a straightforward home-style preparation rather than a dish tied to a specific regional tradition. Its short ingredient list and one-pot simmer make it an easy option for a simple lunch or supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 4g protein, 28g carbs, 11g fat.

The potato and tomatoes provide most of the carbohydrate, while butter supplies most of the fat; the vegetables and tomato paste contribute a modest amount of protein. For a more balanced plate, serve a bowl with a protein-rich side such as beans or a boiled egg.

Why use tomato paste?

Tomato paste: A small amount brings concentrated tomato flavour to the fresh tomatoes. Start with 2 tablespoons for a gentler taste, or use 3 for a more pronounced tomato base.

Fresh tomatoes: Halving them makes them easy to add to the pot, where they soften during simmering. Their size and ripeness can affect how much liquid the soup seems to need.

Getting the texture right

Potato size: Dice the potato so it cooks through during the simmer. The soup is ready for blending when a piece can be easily pierced with a fork.

Water: The recipe gives a range of 240–360 ml. Use the lower amount for a thicker soup, then add more if you prefer a looser consistency.

Simmering and blending

Gentle heat: Keep the soup at a simmer for 20–30 minutes rather than boiling it rapidly. Check the potato for tenderness as it approaches the shorter end of that timing.

Blending: Blend only once the potato is cooked, so it can break down smoothly. If using a jug blender, follow its instructions for hot liquids and avoid filling it too high.

The onion and optional garlic

Quartered onion: The onion simmers in larger pieces and is blended with the rest of the soup at the end. There is no need to dice it finely for this method.

Garlic: The diced clove is optional, so the soup works without it. Add it with the other ingredients if you want its savoury flavour in the finished bowl.

What to serve alongside

Bread: Serve the soup with crusty bread or toast for dipping. This is an easy way to make the meal more substantial.

Fresh side: A simple salad or a side of vegetables can add contrast to the smooth, warm soup. Serve the soup soon after blending for its best texture.

Recipe notes & tips

• Cut the potato into evenly sized pieces so they become tender at a similar pace.
• Begin with 240 ml of water if you prefer a thicker soup.
• Check the potato with a fork before taking the pot off the heat.
• Blend carefully, following your blender's guidance for hot liquids.
• Use the optional garlic for a more savoury flavour.

Variations

• Add herbs: Blend in a little fresh basil or parsley before serving.
• Make it creamy: Stir in a splash of milk or cream after blending.
• Add spice: Include a pinch of chilli flakes for gentle heat.
• Use stock: Replace the water with vegetable stock for a more savoury base.
• Top with cheese: Finish each bowl with a little grated cheese.

Common mistakes to avoid

• Large potato chunks: They may take longer to cook; dice the potato into small pieces.
• Too much water at once: The soup can turn thinner than intended; start with the lower amount.
• Blending too early: Undercooked potato may leave the soup uneven; simmer until fork-tender first.
• Overfilling the blender: Hot soup can spill; blend in batches if needed.
• Rushing the simmer: The potato needs time to soften; check it before blending.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a little water if the soup has thickened.

Frequently asked questions