Creamy, delicious tomato soup thickened with mashed potatoes and topped with Parmesan cheese. Only 6 ingredients!
4 large Idaho potatoes, peeled and chunked
3 tablespoons butter
1 can (6 ounce) tomato paste
4 cups chicken (or vegetable) stock
1/2 cup heavy cream
Place potato chunks in a soup pot, cover with water, bring to a boil and cook over medium heat until tender (15 - 20 minutes). Drain potatoes, return to pot, add butter and mash until smooth with electric mixer.
Add tomato paste and stock and bring to a boil, stirring. Reduce heat and simmer 5 minutes. Season with salt and pepper to taste. Add cream and warm through. Serve topped with grated or shaved Parmesan cheese. Serves 6.