Grandma's Tomato Potato Soup Recipe
Grandmother’s Tomato Potato Soup is a simple, old-fashioned family recipe made with pantry ingredients. Creamy, comforting, and ready in about 20 minutes, it can be served chunky or blended smooth.
Servings: 4 servings
Calories: 215kcal
Ingredients
- 2 tablespoons butter
- 1/2 onion chopped, about 1/2-3/4 cup
- 2 garlic cloves minced
- 12 ounces water
- 1 potato peeled and cubed (1-2 cups)
- 1 (15-oz) can diced tomatoes undrained
- 1/2 teaspoon baking soda
- 12 ounces evaporated milk
- salt and pepper to taste
Instructions
- Melt butter in a soup pot or Dutch Oven. Then, sauté the onion until softened. Add the garlic and saute another minute.
- Into the pot, add the chopped potatoes and water. Bring to a boil,then reduce heat to a simmer and cook until the potatoes are softened, about 15 minutes.
- Stir in the tomatoes and baking soda and simmer for 1-2 minutes more. The baking soda will foam in the pot.
- Stir in the evaporated milk and cook until heated through. Season with salt and pepper to taste. You can serve the soup chunky or pureed in a high-speed blender until smooth and creamy. Serve hot.
Serving
- You can serve the soup chunky or for a smooth consistency, puree using an immersion blender or standard blender, until smooth and creamy. I like to serve with freshly cracked pepper on top and shredded Parmesan for the ultimate comfort food!
Notes
- Baking soda: The baking soda may cause the soup to foam briefly — this is normal and helps neutralize tomato acidity.
- Do not boil after adding milk: Once the evaporated milk is added, keep the heat gentle to maintain a smooth, creamy texture.
- Chunky or smooth: This soup can be served just as it is, or blended until smooth using an immersion blender or standard blender.
- Potato choice: Russet potatoes create a slightly thicker soup, while Yukon Gold potatoes hold their shape a bit more.
- Season at the end: Salt and pepper are best added after the soup is finished, as tomatoes can concentrate flavors while simmering.
- Serving suggestion: Delicious served with crusty bread, toast, or a simple grilled cheese sandwich.
- Storing the soup: Refrigerate the soup in an airtight container for up to 3 days. Reheat gently on the stovetop.
Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 280mg | Potassium: 508mg | Fiber: 1g | Sugar: 9g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 239mg | Iron: 1mg