Taco Tomatotato Soup

Taco Tomatotato Soup

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Mah Biznis


This is my first post, something I threw together to make a quick, healthy(?) dinner for my very picky, very broke family as we moved into our first apartment. I think it came out pretty good, and I'm sure you more experienced cooks out there can improve on it, because I was just spit-balling, really. If you do, be sure to comment or message with your suggestions. Enjoy!


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10 Min
1 Hr
Stove Top


  • 4 large
  • 1 Tbsp
  • 1/2 stick
    butter, room temperature
  • 1 large
  • 24 oz
    tomatoes, canned and chopped, with liquid
  • 4 oz
    tomato paste
  • 1/8 c
    taco seasoning (chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt)
  • 1 c
  • 1 Tbsp
  • 1 Tbsp
    baking soda
  • Some
    shredded cheese (cheddar + monterey jack)

How to Make Taco Tomatotato Soup


  1. NOTE: all measurements, including ingredients, time and serving sizes are approximate. I do not measure.
  2. Throw butter into large pot on medium-low while dicing onion
  3. Sauté onion in butter until soft but not translucent, then whisk in flour and stir until thickened
  4. Add tomatoes, sugar, and baking soda, and stir
  5. Dice potatoes into about 1/2 inch cubes
  6. Add potatoes, and taco seasoning, cover with the lid tilted or vent open, and simmer until potatoes are almost mashed-potato soft
  7. Add milk and stir, continue simmering until fork slides right into the potatoes with little to no resistance
  8. Ladle into bowls, top with shredded cheese, and enjoy

Printable Recipe Card

About Taco Tomatotato Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Mexican
Dietary Needs: Vegetarian

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