๑ ~ ๑ Tomato Potato Soup ๑ ~ ๑

Calories: 98


I make this when it’s a cold, gloomy day and I just want to sit and read a book or watch a tv show and stay warm. This soup always fills and satisfies from the inside out.



  • 2 cups V8 or tomato juice
  • 2 small/1 medium  potato
  • 1 Tablespoon of soy sauce
  • a frozen vegetable medley of your choice (I get varieties from BJ’s that I throw in my soups all the time!) AND as much of those veggies as you want. 😀 That’s the great thing about them!
  • oregano, basil, parsely, garlic powder and onion powder to taste


  • Cube the potato and cook 1/2 of it in the 2 cups of V8 and soy sauce until soft. Strain the potato from the broth (save the broth!!) begin to puree it in a food processor. Slowly add the broth while blending so it thoroughly processes into a thickened soup. Pour back into pot and stir in seasonings.
  • Add the other half of potato and simmer/low boil until potato cubes begin to soften. Add the frozen vegetables and simmer until potato completely cooked and the veggies are hot and cooked. 
  • Served hot, add whatever extra seasonings you desire (hot sauce is a seasoning, right?) and enjoy!DSCN4394

Happy Slurping!



Ƹ̵̡Ӝ̵̨̄Ʒ ~ Just a hint of what’s to come! ~ Ƹ̵̡Ӝ̵̨̄Ʒ

I don’t have as much time to type up recipes as I’d like to, so I’ve decided to give my followers a little teaser *sneaky, shifty eyes* *rubs hands together wickedly* Below are some pictures, samples, of the vegan food I have made over the course of the past few days that I will be typing up recipes for very soon!

Enjoy and I give you permission to let your mouth water, but don’t drool on the computer keys, please. Thanksomuch. 




Italian Tofu Salad


Tomato Potato Soup Medley


Appetite Quenching Vegan French Toast