One of our favorite restaurants in Spokane continues to be Europa Pizzaria & Bakery, a small european café on Wall St. One of the soups they make is a tomato potato basil and that last time we were there, I decided that I was going to figure out how to make that soup. I started by Googling but when I failed to find anything close, I struck out on my own. While this isn’t a direct copy, I think it is close. Their version has more pepper and a bit of a kick, as well as a bit more liquid.
Tomato Potato Basil Soup
- 1 Medium Onion, diced
- 3 Cloves of diced Garlic
- 1 Tablespoon of Olive Oil
- 6 small red potatos, diced
- 1 bunch of fresh basil, chopped
- 1 Tablespoon of Sea Salt
- 1 Tablespoon of Oregano
- 4 cans of diced tomatoes
- 2-4 cups water
Sauté diced onion and garlic with the olive oil in a 6 quart sauce pan until the onion is translucent and browning. While the onion is sautéing, dice the potatoes and add them to the pan.
Add the diced tomatoes, basil, salt, oregano and water and let it simmer for 30 mins or until the potatoes are soft. This time I did it with 2 cups and it came out closer to a stew.
Combine with cornbread, or our new family favorite, cranberry cornbread, and this is a great supper.