Chunky Home-Style Tomato and Potato Soup
Print Category Tomato Thematic No thematic Source Plaisirs laitiers Evaluation
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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 (300 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.
Cook commentary
10 cups (2.5 L)
For the adventurous: Add either 1/2 cup (125 mL) chopped fresh basil or 1/4 cup (50 mL) fresh marjoram or thyme.
Tips: A rosy-hued soup, brimming with vegetables - perfect for eating by the fire.
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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