Chunky Home-Style Tomato and Potato Soup

This recipe is taken from the 1999 Milk Calendar. A rosy-hued soup, brimming with vegetables - perfect for eating by the fire. -James Barber

  • Prep: 20 min
  • Cooking: 30 min
Yields 4 servings
chunky home style tomato and potato soup

Ingredients

  • 2 tbsp (30 mL) butter
  • 2 onions chopped
  • 4 cups (1 L) peeled cubed potatoes
  • 1 1/2 cups (375 mL) chopped celery
  • 1 1/2 cups (375 mL) chopped carrots
  • 2 cloves garlic minced
  • 1 tbsp (15 mL) Italian seasoning
  • 1 tbsp (15 mL) cornstarch
  • 2 cups (500 mL) Milk
  • 1 can (19 oz/540 mL) tomatoes
  • 1 1/4 cups (310 mL) chicken broth double strength
  • 2 tbsp (30 mL) tomato paste
  • Salt and pepper to taste

Preparation

In a large saucepan melt butter. Add onions and cook over medium heat until tender. Add potatoes, celery, carrots, garlic and seasoning and cook for 4 to 5 minutes.

Stir in cornstarch. Add milk, cook and stir until mixture comes to a boil and thickens. Add tomatoes, broth and paste. Return to a boil and simmer for 20 minutes or until vegetables are cooked. Season to taste.

For the adventurous:

Add either 1/2 cup (125 mL) chopped fresh basil or 1/4 cup (60 mL) fresh marjoram or thyme.

Tips

Freeze leftover tomato paste in an ice-cube tray. Remove cubes of tomato paste and store in freezer bag or container - ready for your next recipe.

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Nutrition

Nutritional Information

per serving
Energy: 129 Calories
Protein: 4 g
Carbohydrate: 21 g
Fat: 4 g
Fibre: 2.5 g
Sodium: 337 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 102 mg
Vitamin A: 45 %
Vitamin C: 25 %
Vitamin B6: 17 %
Niacin: 13 %