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Bowl of Italian Sundried Tomato Potato Soup

Italian Sundried Tomato Potato Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 Minutes
  • Yield: About 4-6 Servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Italian


Raise your hand if you love Italian food!  This tasty Italian Sundried Tomato Potato Soup is full of feel good ingredients, especially when you need to hit the reset button before, after, and even during the holidays. This soul-warming soup is easy, delicious, and oh-so-satisfying. The sundried tomatoes really punch up the flavor and the kale adds those nutritious greens that your body is craving. The creamy beans and hearty potatoes are both satisfying and totally delicious.

Whole Food Plant Based, vegan, plant based, oil free refined sugar free, no highly processed ingredients, and gluten free.


  • 1 medium yellow onion, fine dice
  • 2 Tablespoons minced garlic
  • 1 cup vegetable broth *(see notes)
  • 3 cups water (or broth)
  • 1 – [ 14 oz. can ] petite diced tomatoes (low sodium)
  • 6 sundried tomatoes, chopped, about 1/4 cup *(see notes)
  • 12 baby potatoes, halved or quartered
  • 1 – [ 15 oz. can ] cannellini beans, drained and rinsed
  • 1 Tablespoon miso *(see notes)
  • 4 cups baby kale (or baby spinach), cut into small pieces *

Seasoning/Spice Ingredients:

  • 2 Tablespoons dried minced onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil *
  • ¼ teaspoon dried oregano *
  • ¼ teaspoon dried parsley *
  • 1 ½ teaspoons sea salt (+/- to taste) *
  • ¼ teaspoon black pepper

Optional Toppings:

  • Crushed red pepper flakes
  • Italian microgreens


  1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion. Sauté over medium-high heat for 7 to 9 minutes until the onions are tender.  (If needed to prevent sticking, add a splash of vegetable broth or water).
  2. Add the minced garlic and sauté for one minute.
  3. Add all the remaining ingredients, bring to a boil, then immediately lower to a simmer. Continue to simmer until the potatoes are tender.
  4. Serve with your favorite toppings.


*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you are using a brand other than Pacific vegetable broth, then consider adjusting the water/vegetable broth ratio accordingly.  For example, if you are using a very mellow vegetable broth, you might consider 3 cups of vegetable broth and 1 cup of water for this recipe. Please adjust the recipe (broth/water ratio) accordingly based upon the vegetable broth brand used if using other than Pacific Organic Vegetable Stock.

*Miso: Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.  Miso is simply a paste made from fermented soybeans, barley or rice malt.  We use a gluten-free mellow white miso.  It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section.  A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes.  Since we discovered it, we use it a lot.  Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented.  So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up. We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.

*Sundried Tomatoes:  Be sure to select oil free sundried tomatoes. They are typically dried like dates.  We used Mediterranean Organic Sundried Roman Tomatoes.

*Baby Kale/Spinach: If you prefer the baby kale tender, add with all the ingredients.  If you prefer kale less tender, add toward the end of the cooking time.  If using baby spinach, add at the end.

*Spices/Spice Ingredients: Sometimes miso tends to mellow out spices. Taste the soup toward the end and ramp up any spices to suit personal preferences.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6

*Storage: Refrigerate and use within 7 days.