This simple tomato potato soup is a summer staple, with just 5 ingredients (plus water). It’s a light snack or side dish that replenishes your body with fluids and salt on hot days.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soups
Cuisine: Chinese
Servings: 6
Calories: 115kcal
Author: Judy
Ingredients
1poundtomatoes(preferably in-season fresh tomatoes; cut into 1-inch/2.5cm chunks. 1 pound/450g = about 2 large)
1poundrusset potatoes(or any potato you like; cut into sticks similar to french fries. 1 pound/450g = about 3 medium)
Prepare the tomatoes and potatoes. If you’re not cooking the soup right away, keep the potatoes in a bowl of cold water to prevent them from oxidizing (turning brown).
Heat oil in a medium soup pot over medium-high heat, and add the tomatoes. Cook for 3-5 minutes, until tomatoes have softened and broken down a bit.
Add the water and potato, and bring to a boil over high heat. Once boiling, cover, reduce the heat to medium, and cook for 15 minutes. Finally, add the scallion and salt to taste (don’t be afraid to be generous with the salt). Serve hot or at room temperature!