09 Sep Roasted Potato and Tomato Soup
Since sustaining a major back injury a while ago, I’ve found that the only forms of exercise I can do comfortably are walking and swimming. I walk every day, but the pool is truly my safe space; my little piece of heaven on earth. The second my body is underwater, the stress, grit, and grime of the day wash away. Pool water makes me feel free and relaxed but also allows me to work up a sweat (yes, you sweat when you swim!) and get in a full body workout while burning serious calories and fueling a BIG hunger.
This soup is an easy go-to when I need something to tame that hunger. Why? It’s that secret ingredient-the one I always have on hand that makes it a winner-the humble potato. As a lifelong potato lover, there’s never been a time in my life without potatoes! Being a Midwesterner, it’s just not an option.
While I’m no professional athlete, there’s a distinct difference in my performance when I fuel properly v. when I don’t. Potatoes provide the carbohydrate, potassium, and energy needed to perform at my best. Carbs are important for optimal mental and physical performance–there’s no dispute on that point. Potassium is one of those critical electrolytes that work with the muscles, the cardiovascular system, and the nervous system.
Check out the potato stats: A medium potato with the skin has 620mg of potassium, 110 calories, no fat, no sodium, and no cholesterol. It’s got 26 grams of quality carbohydrate and has 30% of the daily value of vitamin C.
How to Enjoy this Delicious Soup
- drink it out of a mug while preparing the rest of the meal
- keep in a thermos and swig it while dressing in the locker room
- sit down to a big bowl of it with a piece of crusty bread
Roasted Potato Tomato Soup
Makes 6 servings (8 cups)
2 ½ pounds baby yellow potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1 garlic clove, minced
½ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon black pepper
28 ounce can crushed tomatoes
2 cups low-sodium chicken or vegetable broth
2 cups reduced-fat milk
1/3 cup shredded parmesan cheese
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, mix together potatoes, oil, garlic, rosemary, salt, and pepper. Spread out in a large baking pan and cover with foil. Cook for 20 minutes. Remove from oven and stir potatoes. Return to oven, uncovered, and roast for another 10 minutes or until golden brown.
Place roasted potatoes in a large pot with crushed tomatoes and broth. Use an immersion blender to puree soup (or put ingredients in a blender and then return to the pot.)
Slowly mix in the milk and heat the soup until warm. Ladle into bowls and sprinkle each with 1 tablespoon of Parmesan cheese.
Per serving (1 1/3 cups), Calories 328, Fat 10g, Cholesterol 10mg, Sodium 506mg, Carbohydrates 48g, Fiber 7g, Potassium 63% DV, Protein 12g, Vitamin C 30% DV
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