After the removal of my wisdom teeth I was left with enough tomato soup to feed the entire state of Maine. I had made way too much tomato soup and it was on the verge of going bad. However, pared with potatoes and other veggies, my new tomato soup diet doesn’t have to be so bland. So here’s a veggie-friendly chunky tomato potato soup recipe that you can try at home.
What You’ll Need:
1/4 cup of extra virgin olive oil
2 onions, chopped
4 cups peeled, cubed potatoes
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups soy or almond milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 1/4 cups vegetable broth
2 tablespoons tomato paste
salt and pepper to taste
Directions:
pour the extra virgin olive oil 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 soy or almond milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, veggie broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.
For more meal ideas check out my book, “The Beginners Guide to Becoming a Vegetarian,” on Amazon.
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