Potato-Tomato Soup
A hearty and comforting potato-tomato soup featuring tender vegetables and a rich beef broth, perfect for chilly days. The savory flavors are complemented by a touch of sour cream and crusty pumpernickel bread, making it a satisfying meal for family dinners or casual gatherings.
Ingredients
Instructions
- In a large saucepan, combine cubed potatoes, chopped tomatoes, chopped carrot, chopped celery, condensed beef broth, and bay leaf.
- Bring the mixture to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Serve hot with slices of pumpernickel bread and a dollop of sour cream.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before serving. You can substitute the beef broth with vegetable or chicken broth if you prefer a lighter flavor. Adding herbs like thyme or rosemary can enhance the taste. If you want it spicier, consider adding a pinch of cayenne pepper or a splash of hot sauce. For a vegetarian version, omit the beef broth entirely.
Serving Suggestions
Serve the soup hot, garnished with a dollop of sour cream for added richness. It pairs beautifully with slices of pumpernickel bread, which can be toasted for extra crunch. For a complete meal, consider serving alongside a fresh salad or a side of Miniature Reuben Sandwiches for a delightful contrast. This soup also makes a great starter for a hearty dinner featuring dishes like Baked Roast Beef.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring occasionally. You can also use a microwave-safe bowl, heating in short intervals and stirring in between to ensure even warming. Avoid boiling the soup again to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Tomato Soup contains roughly 1755 calories, with 30g protein, 280g carbohydrates, and 64g fat. It is an excellent source of iron (175% of the Daily Value), dietary fiber (129% of the Daily Value), and vitamin C (125% of the Daily Value). Note that it is relatively high in sodium, at 881mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. In fact, the flavors often develop more as it sits. Simply prepare the soup as instructed, cool it completely, and store it in the refrigerator. Reheat gently before serving.
Can I freeze this soup?
Yes, you can freeze the potato-tomato soup. Allow it to cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I add for extra protein?
To boost the protein content, consider adding cooked ground beef, shredded chicken, or even beans. These additions can make the soup heartier and more filling, making it a perfect main dish, especially alongside other beef recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).