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Amount per serving
Total Fats 5 g	7%
Saturated Fat 2 g	12%
trans fat 2 g
Cholesterol 13 mg	4%
Sodium 411 mg	17%
Total Carbohydrate 16 g	5%
Sugars 9 g	31%
Protein 5 g	10%
vitamin a	97%	Vitamin C	15%
Calcium	14%	iron	4%

Chunky Tomato and Potato Soup

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Nutritional Facts

June 13, 2010
Views (155)
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INGREDIENTS

1 tbsp butter, unsalted

8 ounce chopped onion

32 ounce potato, peeled, no skin, medium dice

1 1/4 cup celery, diced

1 1/4 cup chopped carrots

1 tablespoon cornstarch

2 cup 2% milk

1 can red tomatoes, canned, packed in juice, 19oz can

1 1/4 cup chicken stock

1 tablespoon tomato paste, canned, with salt

1/2 tsp salt, kosher or sea, to taste

1/2 tsp black pepper, freshly ground, or to taste

5 gram italian seasoning, to taste

1 tsp garlic

INSTRUCTIONS

1

Melt butter
2

Add onions and cook until tender
3

Add Potatoes, celery, carrots, garlic and italian seasonin and cook for 4-5 mins
4

Stir in cornstarch. Add Milk, cook and stir until mixture comes to boil and thickens
5

Add tomatoes, broth and paste. Return to boil then reduce to simmer for 20 mins or until vegetables are cooked.
6

Season to taste with salt and pepper and serve

recipe search tags

preparation methods	Stovetop
Meals/Courses	Soups, Stews & Chilis, Starters

1 comment

Sugarpie

May 3, 2011 14:55 CDT

I did not think about putting tomatoes and potatoes in a soup, but I am willing to try. I am thinking about adding some pan roasted pumpkin seeds for texture and crunch, Any thoughts?

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mmanton

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Amount per serving
Calories 120 kCal			6%
% daily value *
Total Fats 5 g			7%
Saturated Fat 2 g			12%
trans fat 2 g
Cholesterol 13 mg			4%
Sodium 411 mg			17%
Total Carbohydrate 16 g			5%
Sugars 9 g			31%
Protein 5 g			10%
vitamin a	97%	Vitamin C	15%
Calcium	14%	iron	4%

Nutrition facts