Tomato-Potato Soup

Tomato-Potato Soup

Tomato-Potato Soup

Tomatoes, sauteed mushrooms and onions add unexpected flavor to this creamy potato soup

PREP TIME 20 minutes

COOK TIME 50 minutes


6 servings (1 cup each)


1 can (14.5 oz each) chicken broth
2 Tablespoon butter or margarine
1 can (14.5 oz ea) Hunt's® Diced Tomatoes, drained, reserve juice
3/4 Cup reduced fat (2%) milk
8 Ounce sliced fresh mushrooms
1 large yellow or white onion, chopped (1 large = about 1 cup)
1 *serving Crumbled cooked bacon, sour cream, sliced green onions, optional
1 Pound + 8 Ounce russet potatoes, peeled, cut into large chunks
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
1/2 Teaspoon dried thyme leaves


  1. Fill large saucepan half full with water; bring to a boil over medium-high heat. Add potatoes. Reduce heat to low; simmer 25 minutes, or until tender. Drain potatoes; place in blender or food processor container. Add broth and reserved tomato juice; cover. Blend until smooth; set aside.
  2. Melt butter in same saucepan over medium heat. Add yellow onions and mushrooms; cook and stir 5 minutes, or until onions are tender.
  3. Stir in potato mixture. Add tomatoes, milk, salt, pepper and thyme; mix well. Cook over medium heat until heated through, stirring occasionally. Garnish with the bacon, sour cream and green onions, if desired.

Nutritional Information

Serving Size: 1 cup
Sugars 5.6 g
Protein 4.5 g
Dietary Fiber 3.3 g
Carbohydrate 28.2 g
Sodium 683.4 mg
Cholesterol 12.6 mg
Saturated Fat 2.9 g
Total Fat 4.8 g
Calories 170
Vitamin C 19 mg
Calcium 76.7 mg
Iron 1.1 mg
Vitamin A 335.8 iu

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