Tomato Potato Florentine Soup

Tomato Potato Florentine Soup

Tomato Potato Florentine Soup

TOMATO POTATO FLORENTINE SOUP

Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl of this potato florentine soup for added Italian flavor.   Just in time for those cool autumn evenings.  Recipe courtesy of Potato Goodness.

Serves 4.

Ingredients

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 MEDIUM ONION, CHOPPED
  • 2 STALKS CELERY, SLICED CELERY
  • 1 (32-OZ.) CONTAINER CHICKEN BROTH (REDUCED SODIUM)
  • 1 (28-OZ.) CAN CRUSHED TOMATOES (1 26-OZ. JAR MARINARA SAUCE)
  • 1 LB. RUSSET POTATO, PEELED AND CUBED
  • 2 TEASPOONS DRY BASIL
  • GARLIC SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 3 CUPS FRESH SPINACH, COARSELY CHOPPED

Preparation

Prep Time: 10min | Cook Time: 25min
  1. HEAT OIL IN A LARGE SAUCEPAN; ADD ONION, CELERY AND CARROTS AND COOK FOR 5 MINUTES TO LIGHTLY BROWN.
  2. STIR IN STOCK, TOMATOES, POTATOES AND BASIL. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 MINUTES.
  3. LET COOL SLIGHTLY, THEN PUREE IN A BLENDER OR FOOD PROCESSOR UNTIL SMOOTH.
  4. POUR BACK INTO SAUCEPAN AND STIR IN SPINACH; COOK FOR A MINUTE OR 2 MORE TO WILT SPINACH.
 
 


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Classic Tomato Soup

Classic Tomato Soup

Classic Tomato Soup


Nothing soothes the soul more than a bowl of old-fashioned tomato soup. And it’s even better when you make it yourself. It’s so easy!
Serves 4
Ingredients:
  • 1 ½ TABLESPOONS OLIVE OIL
  • 1 SWEET ONION, DICED
  • 2 CLOVES GARLIC, MINCED
  • 2 TABLESPOONS FLOUR
  • 2 -14.5 OUNCE CANS DICED TOMATOES, WITH LIQUID
  • 2 CUPS VEGETABLE BROTH
  • PINCH SUGAR
  • ¼ TEASPOON THYME
  • FRESHLY GROUND BLACK PEPPER AND SEA SALT
Instructions:
  1. HEAT OLIVE OIL IN A MEDIUM HEAVY POT.
  2. ADD ONIONS AND GARLIC AND SAUTÉ OVER MEDIUM FOR 9 MINUTES.
  3. STIR IN FLOUR.
  4. MIX IN TOMATOES, BROTH, SUGAR, AND THYME. SEASON WITH BLACK PEPPER AND SALT TO TASTE.
  5. COVER AND SIMMER OVER MEDIUM FOR 40 MINUTES.
  6. PLACE SMALL BATCHES OF SOUP INTO A BLENDER CONTAINER AND BLEND UNTIL SMOOTH, YET LUMPY. RETURN TO POT AND REHEAT IF NECESSARY.
  7. SERVE IMMEDIATELY.


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Eat Your Veggies Chicken Soup

Eat Your Veggies Chicken Soup

Eat Your Veggies Chicken Soup

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness. Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving. Eat Your Veggies Chicken Soup
Ingredients
  • 1 CAN (14 OUNCES) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
  • ⅔ POUND (2 MEDIUM) UNPEELED WHITE OR RED POTATOES, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH THINLY SLICED CARROT AND CELERY
  • ⅓ CUP CHOPPED ONION
  • 1 CAN (14.5 OUNCES) DICED TOMATOES WITH LIQUID
  • 1 CUP WATER
  • 6 OUNCES BONELESS, SKINLESS CHICKEN BREAST, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH FROZEN CORN KERNELS AND PEAS
  • SALT AND PEPPER, TO TASTE
  • ½ TEASPOON DRIED THYME LEAVES (OPTIONAL)
 
Instructions
  1. IN 3-QUART SAUCEPAN, BRING BROTH, POTATOES, CARROT, CELERY AND ONION TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES. ADD REMAINING INGREDIENTS EXCEPT SALT, PEPPER AND THYME. RETURN TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES OR UNTIL POTATOES ARE TENDER AND CHICKEN IS COOKED THROUGH. SEASON WITH SALT, PEPPER, AND THYME.
 


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Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Soup

Serves: 6-8
 
Another delicious recipe from Chef Andre Carthen at Kathy Ireland Worldwide
Ingredients
  • 1 ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS
  • 6 TBSP OLIVE OIL
  • ½ CUP CHOPPED CELERY
  • 2 CUPS CHOPPED CARROTS (4 CARROTS)
  • ½ RED BELL PEPPER, CHOPPED
  • ½ YELLOW BELL PEPPER, CHOPPED
  • ½ CUP CHOPPED ONIONS
  • 4 LARGE CLOVES GARLIC, CHOPPED
  • 2 TSP GROUND CUMIN
  • 2 TSP SMOKED PAPRIKA
  • 1 TSP GROUND CORIANDER
  • ½ TSP GROUND CHIPOTLE POWDER
  • 1 TSP GROUND CILANTRO
  • 3 (14 OUNCE) CANS CHICKEN BROTH
  • 2 (14 OUNCE) CANS DICED TOMATOES, WITH JUICE
  • ½ CUP CORN OR 1 (14 OUNCE) CAN CORN
  • 1 LIME, JUICE FROM WHOLE, ZEST ½ LIME PEEL
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 CUP SHREDDED MOZZARELLA CHEESE
  • 1 CUP CRUSHED TORTILLA CHIPS
  • 2 AVOCADO – PEELED, PITTED AND DICED
 
Instructions
  1. ROASTED CHICKEN, SKIN REMOVED, SHREDDED, OR CUT INTO STRIPS.
  2. HEAT OIL IN A STOCKPOT AND COOK CELERY, CARROTS UNTIL SOFT – ABOUT 4 MINUTES. ADD PEPPERS, ONIONS AND GARLIC, COOK FOR AN ADDITIONAL 2 MINUTES.
  3. ADD SPICES AND COOK FOR A MINUTE. ADD THE CHICKEN STOCK, AND TOMATOES WITH THEIR JUICE. BRING THE SOUP TO A BOIL, THEN LOWER THE HEAT AND SIMMER FOR 25 MINUTES. ADD THE SHREDDED CHICKEN, LIME JUICE AND SEASON WITH SALT AND GROUND PEPPER TO TASTE.
  4. SERVE HOT TOPPED WITH SHREDDED CHEESE, AVOCADO, CRUSHED TORTILLA CHIPS AND LIME WEDGE.
 
 
 
 
 
 
 


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French Wild Rice Vegetable Soup

French Wild Rice Vegetable Soup

French Wild Rice Vegetable Soup

Serves: 6
 
This hearty soup is the perfect accompaniment for a sandwich or salad any time of the year. Packed with the health benefits of tomatoes, it will be sure to keep your spirit up all winter long.
Ingredients
  • 5 CUPS WATER
  • 1 14.5 OZ CAN DICED TOMATOES
  • 1 CUBE VEGETABLE BUILLION
  • 2 CLOVES GARLIC, MINCED
  • ½ CUP UNCOOKED WILD RICE
  • 1 MEDIUM CARROT, SLICED
  • 1 SMALL ZUCCHINI, SLICED
  • 1 CUP SLICED LEEKS
  • 1 TSP HERBES DE PROVENCE (SEASONING BLEND)
  • DASH BLACK PEPPER
 
Instructions
  1. PLACE ALL INGREDIENTS IN A LARGE POT.
  2. COVER WITH A TIGHT LID AND BRING TO A BOIL.
  3. REDUCE HEAT TO A SIMMER AND COOK FOR ABOUT 1 HOUR, UNTIL WILD RICE AND VEGETABLES ARE TENDER.
  4. MAY NEED TO ADD ADDITIONAL WATER TO REPLACE WATER LOST IN EVAPORATION. SHOULD MAKE A THICK, HEARTY SOUP.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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