If you want dinner on the table in 30-minutes and you happen to want it nutritious and hearty and scrumptious, consider this creamy tomato potato basil soup!

If you want dinner on the table in 30-minutes and you happen to want it nutritious and hearty and scrumptious, you may want to consider whipping up a steaming batch of this creamy tomato potato basil soup.

A very simple combination of ingredients simmers and then blends (ok, you have to blend it; it won’t magically do that on its own) resulting in a thick, delicious soup that is a unique spin on classic tomato soup.

A white bowl of creamy tomato soup with two rolls behind it.

I switched out half the russet potatoes for sweet potatoes and loved the smooth texture and flavor it adds to the soup.

A white bowl of tomato soup with a swirl of whipped cream in it.

We served this soup the first time with these fluffy whole wheat dinner rolls and since there was enough for a second meal, I froze the leftover soup.

A few weeks later, the soup was reheated and accompanied by grilled cheese sandwiches and it was equally as glorious (even more so because it was nearly a hands-off dinner and I can’t help but love those).

One Year Ago: Creamy Confetti Corn with Bacon
Two Years Ago: Cheesy Chicken Quesadilla Pie
Three Years Ago: Loaded Baked Potato Soup

alt=""

Creamy Tomato-Potato Basil Soup

4.49 stars (45 ratings)

Ingredients

  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 (28-ounce) can diced tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ pounds sweet potatoes, about 2 large, peeled and chopped
  • 2 pounds russet potatoes, 3-4 medium, peeled and chopped
  • 1 cup cream

Instructions 

  • In a 5-quart (or so) saucepan, heat the olive oil and add the onion. Cook, stirring often, until the onion has softened a bit, 4-5 minutes.
  • Add the broth, water, tomatoes, basil, salt, pepper and sweet potatoes. Bring the soup to a simmer and cook for 10 minutes.
  • Add the russet potatoes and cook 15 minutes more or until all the potatoes are tender.
  • Mash the potatoes into the soup or blend for a smoother consistency (with a handheld immersion blender or in batches, transfer the soup to a blender, filling it only halfway full with the hot soup).
  • Stir in the cream and season with additional salt and pepper to taste before ladling into bowls. Garnish with fresh basil and/or drizzle in a bit more cream, if desired.

Notes

Cream: you could definitely try using milk instead of cream; I haven’t tried it so can’t vouch for how it might affect the consistency.
Freezable: also, this soup freezes great!
Serving: 1 Serving, Calories: 320kcal, Carbohydrates: 46g, Protein: 9g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 421mg, Fiber: 5g, Sugar: 7g
Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted a little from a recipe a reader, Annie W, sent me (used part sweet potatoes instead of all russet, increased the basil a bit, a few other changes)