Written by: Rachel McGuire
I like to give options in my recipes as you will see. Replacement ingredients for those that may not have that particular ingredient, or just don’t like to use it. If you have any questions about my recipe, please don’t hesitate to contact me from my info at the bottom of this post.
Italian Tomato Potato soup 2 ways
- Serves 4 (if not more)
- Category recommendations: Main dish, Lunch, Brunch, Soup’s, Sides, Vegetarian, Meatless Monday’s
- prep time: less than 45-60 minutes
- 4 fresh Roma Tomatoes finely chopped: Discard excess juices (set aside)
- 3 Large russet potatoes Peeled, diced and set aside
- 2 large clove of Garlic peeled and finely diced
- 1 small (or half a medium) sized Vidalia sweet onion, finely diced
- 1 Tablespoon basil (fresh is best but you can use dried herb)
- 2 Tablespoons of white wine (not cooking wine, drinking wine) any brand will do.. I use a Cheap Moscoto for a sweet flavor, but it is up to you. Barefoot Moscoto is only $6 here) OMIT this if you do not believe in alcohol in dishes.
- 1 slice of Shitakee Mushroom finely diced (you know, the kind at the grocery store already sliced that look like mega giant mushrooms?.. Yeah, those..)
- 2 packets Swansons Flavor boost (Vegetable) or 2 Tablespoons Vegetable stock paste
- 1 qt of water
- 1 Tablespoon Real unsalted butter
- 2 Tablespoons Olive oil
- about 3-4 teaspoons of grated parmesan to sprinkle on top before serving
1) in a medium sized fry pan set on medium-low heat, add Olive oil, heat for a minute then add minced garlic and onion until soft and golden. Set aside until potatoes are done cooking.
2) Meanwhile, put water in pot and add a few drops of oil into the water along with a pinch of salt, add potatoes (if fresh not canned) and bring to a rolling boil, allow to boil for 30 minutes or until potato piece splits with little effort when poke with a fork. (** if using canned potatoes, bring water to boil add potatoes along with step 3.
3) once potatoes are soft add the rest of the ingredients and seasonings including onion and garlic. Cover and let sit on low for 30 minutes, allowing it to cook down a bit. You want the potatoes to be falling apart at this point, stir it up to break up the potatoes a bit making the soup a little thicker. (see below for alternatives)
4) Serve in bowls for each person, make with a side of French bread or garlic toast.
* Optional: you can puree the soup to make a nice thick creamy soup if you don’t like chunky soups
** hints: Don’t have fresh ingredients but you do have canned: see this replacements chart:
- Tomato: 1 – 16oz can of Diced Tomato Juice Drained
- Potato: 3- 16oz can of diced potatoes – drained
- Garlic: dried / dehydrated - rehydrate by adding 2 Tablespoon into 1/4 cup of water. let sit for 15 minutes then drain excess liquid off and set aside or Garlic In a jar pre-minced – use 1 Tablespoon
- Onion: dried/dehydrated – rehydrate by adding 4 Tablespoons dried onion bits to 1/2 cup of water. Let sit for 15 minutes then drain excess liquid off and set aside while doing other prep work
- WINE: dont believe in it, or just dont like cooking with Wine? well you can use 1 teaspoon of a sweet vinaigrette like raspberry vinaigrette in it’s place. Be creative for a different flavor here. almost anything will work good.
- Mushroom: Don’t have fresh Shitakee? It’s okay, don’t run out to the store just yet. Do you have canned button mushrooms, or dehydrated mushrooms? For canned just drain a small can and set aside, for the dehydrated, soak in 1/2 cup of water for 20 minutes, then finely dice and set aside
*** hints: add some other veggies such as diced carrot, diced asparagus, finely chopped fresh baby spinach to make a fabulous Fiber filled Mixed veggie soup.
Guest Post Recipe by Rachel McGuire of A Moms Rantings