Tomato Potato Soup- Vegan and Oil-Free

This delicious tomato potato soup will keep you coming back for more. It's light, yet filling, and a perfect hearty recipe for fall and winter.

Not only does it call for a generous amount of chopped tomatoes, but it also contains potatoes, carrots, onions, and sweet peppers which add a rich satisfying flavor to the soup. Maybe I should have named it tomato vegetable soup? 

I know its fall and everyone is expecting pumpkin recipes.

Sorry to disappoint. I'm just not a pumpkin lover (am I the only one??)

As you probably already know I am an absolute soup lover, and have published a global soups cookbook (link to cookbook on Amazon) with over 80 tried and true soup recipes- available on Amazon. I continue to develop additional soup recipes and this is one of them.

You could probably add pumpkin puree and pumpkin spices to this soup. Pumpkin puree blends well with tomatoes- but nah!  I just can't stretch that far.. I'm keeping this soup as a good old creamy tomato soup - no pumpkin...

Diced Carrots

Since summer tomato season is essentially over,  I used a container of chopped tomatoes instead of freshly chopped tomatoes. 

You can count on this homemade soup to provide a good helping of  healthy nutrients and antioxidants for a healthier you. My tomato soup is naturally gluten-free, vegan, kosher parve, and oil-free too.

A little hot pepper flakes sprinkled in this cup for a guest 

Ingredients: 

1/4 cup of vegetable broth divided for sautéing the vegetables

1 cup of chopped onions  

1 cup of chopped carrots

1 cup of chopped sweet peppers (red, orange or yellow)

3.5 cups of cubed potatoes, peeled 

1/2 teaspoon of paprika

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder 

Salt and freshly cracked pepper to taste

4 bay leaves (remove before consuming)

3 cups of chopped tomatoes, divided

1 heaping teaspoon of gluten-free flour

5 cups water 

3 cups of a tasty vegetable broth

Directions: 

Heat a 6 qt soup pot and then add the onions, carrots, and sweet peppers to it. Begin to sauté for about a minute and then add a few tablespoons of vegetable broth and continue to sauté, stirring for about 3 minutes (adding another tablespoon or two of broth as needed). Add the potatoes and toss the vegetables and continue to sauté for another two minutes, stirring. Add the paprika, garlic powder, onion powder, salt, pepper and mix well. Add the bay leaves, water, and vegetable broth. Bring to a boil and then reduce to a low medium heat and cook until potatoes begin to soften but not mushy. 

While potatoes are cooking. Add 2 cups of chopped tomatoes to a blender or NutriBullet (I use a NutriBullet) and blend. Then add the flour and blend again. Pour this mixture into the soup and stir. Then an additional cup of chopped tomatoes to the soup. Stir and taste again, and add any additional seasoning (salt, pepper, etc.) to your taste.

Shared on Weekend Cooking at The Intrepid Reader and Baker where anyone can share a food related post and find some great recipes and book reviews.

Also shared on Souper Sunday at Deb's Kahaki Kitchen where anyone (including you) can share a soup, salad, or sammie post and find some great recipes and book reviews.

My Notes:

1. I sauté in vegetable broth or water - not oil

Vegetables sautéed in vegetable broth or water taste very good. 

It's hard to believe that oil is not necessary for sauteeing. 

I just start with adding the vegetables to a pre-heated pot for a minute or two and stirring and then I add the vegetable broth or water a very little at a time. (saves a ton of calories and I can't tell the difference)

2. If you like a little more kick to your soups, add hot sauce or hot pepper flakes. 

3. If the 5 cups of water and the 3 cups of broth does not deeply cover your potato and vegetable sauté in the soup pot, add more vegetable broth.  

3. If you want a thinner soup, add another cup of vegetable broth.

Like my soup recipes ? 

My cookbook has over 80 easy soup recipes and inspirational quotes to nourish both your body and soul. How to Order My New Soups Cookbook- Makes a great gift too. I sign, gift-wrap, and ship anywhere in the United States. Holidays are coming!!

My Previous Pumpkin recipes 

follow these links to four of my previous posts.  

My blender pumpkin pie (gluten-free)

pumpkin pie soup 

Make your own pumpkin puree

Chocolate Pumpkin Smoothie ( a favorite)

Healthier U- 

If you are looking for support to lose weight, have more energy, or just feel better to be a healthier you, read some of the books on my reading list.You'll find helpful information for weight loss, improving energy, managing diabetes, heart health, etc. 

No time to read? Look up the Dr's on Youtube - some great videos

Disclaimer: I am an affiliate for Amazon

My Reading List

1. How Not to Die- Dr. Greger

2. How Not to Diet- Dr. Greger

3. The China Study- T. Campbell

4. Prevent and Reverse Heart Disease - Dr. Esselstyn

5. The Starch Solution - Dr. McDougall (my favorite)

6. Reversing Diabetes- Dr. Neal Barnard

7. Mastering Diabetes- by Cyrus Khambatta, PhD- 

8. The Pleasure Trap- Doug Lisle

9. Documentary: Forks over Knives ( rent it)

10. Forks Over Knives Website 

11. Dr. McDougall Free Website

12, Easy Plant-Based Soups: Farm To Ladle Cookbook

13.. Watch Plantiful Kiki on Youtube for recipes and great ideas for health and vegan weight loss in alignment with The Starch Solution.