Chunky Home-Style Tomato and Potato Soup
Our dietitians' favouriteThis 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
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
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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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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 % |
