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Chunky Tomato Potato Soup

Chunky Tomato Potato Soup

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Elena Abel

Creamy soup filled with chunky vegetables.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet


  1. Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.
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YUMMY!!!!! I made this soup last night in the crock pot. It was YUMMO...LOL..i made a few changes though. I used 4 Tbsp of butter (Big Fan of Ms. Dean) 5 large potatos, 4 stalks of celery(diced) 1 cup of baby carrots, 2 whole tomatoes cubed, 2 whole onions diced, dash of rosemary, 2 Tbsp of italian seasoning, 2 cups of milk, 2 cups of chicken broth, ( almost the same) half a can of red beans w/o the liquid) and i added a whole keilbasa. i had no cornstarch so i put a little bit of flour ...i was cookin it on the stovetop but it was taking too long and i had to go somehwere so i put it in the crockpot for about 4 hrs on low (long enough to cook the potatoes...) when it was done i served it with croissant hearty and when my hubby asked me what it was called i said HEARTY MAN SOUP...he loved it. so fibrous and healthy....... when done add salt and pepper to taste to your liking....will make again.......


This is one of the best soup recipes I have ever made! I have been searching for a recipe like this, we have a local restaurant that serves a baked tomato soup with veggies in it that is out of this world, and this is the closest I've ever come to recreating it. I changed a few things, I used a 28oz can of tomatoes, and pureed them before adding them to the soup. I also omitted the celery, as we don't prefer it. I added grated parmesan cheese on top, but am going to try feta cheese next time. Thanks so much for sharing this!


This recipe is really surprising -even after all the reviews, I didn't think it'd be that good. It was though, really good. After sauteing the onions, spices and garlic, I "deglazed" the pan with a bit of white wine, waited til it had evaporated and then added the others according to the recipe. I used primarily fresh herbs, making up my own Italian seasoning, and finished the soup with a touch of sherry and more fresh herbs. Presented with fresh rosemary and shredded parmesan, and served with garlic herbed scones. Healthy, sophisicated, delicious. Thanks for the recipe.