Creamy Potato Soup


with Tomatoes and Basil

To make this recipe that I made today to try to combat this persistent cold (which stupefies me quite a bit), you’ll need …

1 kg potatoes, peeled and chopped
1 white onion, sliced
a bay leaf
1.5 liters of water
tomato sauce
fresh basil (I saved a pot of basil from the super, and I had the leaves, but if you don’t that’s okay)
extra virgin olive oil

Fry the onion in two or three tablespoons of extra virgin olive oil, along with the bay leaf.
After five minutes add the potatoes, cook for a while and cover with water. Cook twenty minutes.
Meanwhile, in another little pot, put the tomatoes, with a little extra virgin olive oil, salt, pepper and paprika. Cook up to let the sauce become thick. Should it be slightly acidic, add a pinch of brown sugar.
When the potatoes are done, blend them with the hand blender.
Consider how much liquid there is, roughly: it shouldn’t be too much, otherwise it will come out as a broth and not a creamy soup!
Then add the tomato purée to the potato soup, stir well, add salt and garnish with fresh basil leaves.
Serve in dishes with toasted Tuscan bread.

Chef: Edera from VeganBlog

  1. EleonoraNW3 19 August 2010 at 12:35

    Well…cold or not…I’d have a huge bowl of it just now!!

  2. Pizza pie 19 August 2010 at 16:29

    Very simple but very good: my grand-mother made almost the same for me when I was a child and this soup remembers her to me! I have to do it one of those days… 🙂

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