Tomato And Sweet Potato Soup

This creamy tomato and sweet potato soup packed with flavor from first roasting the vegetables in the oven. Just like in this Roasted sweet potato and red pepper soup.

If you’re looking for a healthy vegan soup recipe that works both for easy weeknight dinners and meal prep, this roasted sweet potato tomato soup is a great choice. It’s easy to make, packed with nutrients, and freezes beautifully.

Meal prepping soups is great, perfect for having a homemade meal ready, whenever you are craving a comforting bowl of soup. More soup recipes with sweet potato that are also great for meal prepping is this Lentil and sweet potato soup and this Sweet potato, coconut and chilli soup.

Ingredients

This fresh tomato and sweet potato soup just requires a few ingredients that are listed below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Sweet potato, one large potato, peeled and cut into big chunks.
• Tomato, I used Roma tomatoes, but any large tomato of choice will work. Choose the best one depending on what is in season (or looks best at the grocery store). Cherry tomatoes also works.
• Red onion, peeled and roughly chopped.
• Garlic, cloves peeled but not chopped. You want them whole so they don’t burn while roasting.
• Olive oil, or oil of choice, avocado oil is another good option.
• Vegetal broth, either store bought or homemade. I use a good quality organic stock.
• Spices, sweet paprika powder, salt, ground black pepper, dried thyme and red pepper flakes to taste.
• Cream, this is optional for a creamier soup. Use a cream of choice. Heavy cream, half and half or even greek yoghurt works well to give this soup a creamy flavor and texture. For a vegan soup, use a vegan heavy cream or coconut milk.

See recipe card for quantities.

Instructions

To make this oven roasted vegetable soup, follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card.

Serving Suggestions

This tomato and sweet potato soup tastes great when paired with one of the following:

• Crusty bread like one of these easy No Knead bread recipes: Whole Wheat Bread or this No knead olive bread.
• A side salad, one of my favourites is this Chickpea Orzo Salad or this fresh and tasty Mediterranean tomato and cucumber salad.
• A sandwich or toast like this Hummus Toast with Avocado and Cherry Tomato or Avocado Toast with tomato.

Substitutions and Variations

• Sweet potatoes – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or carrots.
• Onion – Instead of a red union, a yellow or white onion can also be used in this soup recipe. Shallots are also a good choice.
• Peppers – Add a chopped red bell pepper to the rest of the veggies on the baking tray. It will add great taste and roast up sweet in the oven, just like in this Roasted sweet potato and red pepper soup.
• Spicy – this soup has just a hint of heat. If you like a lot of spice, add more red pepper flakes to taste or see this spicy Sweet potato, coconut and chilli soup
• Herbs – The soup has dried thyme, but fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme, instead of the dried. Other herbs like parsley, cilantro or dried cumin also tastes great!
• Roasting – Roasting the vegetables first will adds depth, natural sweetness and great flavor. But if you are short on time, this step can also be skipped. Add everything directly to the pot with the vegetable stock. Cook for about 20-30 minutes until soft and then follow the recipe.

How to best store leftover soup

This roasted sweet potato and fresh tomato soup is great for meal prep. The recipe makes 4 portions but can also be doubled or tripled. See the instructions below for how to best store soup. 

• Fridge: After the soup has cooled down, pour it into an airtight container and store in the fridge. It will keep for up to 5-6 days. Always smell and taste any leftovers before eating to ensure they are still fresh.  
• Freezer: Follow the same steps as for the fridge, but don’t fill the containers too much, because the soup will expand when frozen. Instead of airtight container, freezer-friendly ziplock bags can also be used. Fill the bags with the cooled soup, then carefully try to press out any air and then tightly seal the bags to prevent any leaks in the freezer. The soup can be frozen for up to 2-3 months. 

The best way to reheat soup

The easiest and fastest way, is to use the microwave. Pour one portion of the soup in a microwave-safe bowl. Heat it on high for about 2-3 minutes (adjust as needed based on the amount of soup and microwave powder). Microwave the soup until piping hot: carefully take it out of the microwave (the bowl can be hot). Give the soup a good stir and let it sit for about 30 seconds before serving.

Larger batches of soup can be reheated on the stove, in a soup pot or Dutch oven. Stir often and heat until piping hot and simmering.

Equipment needed

Cook the soup in a large soup or Dutch oven pot. The easiest way to blend to a smooth soup, is to use an immersion blender. If you don’t have one, a blender or food processor also works great. If using one of these options, first let the soup cool down a little first, then add it to the blender or food processor. Don’t fill the blender too full or it might overflow while blending. It is better to blend the soup in batches if needed.

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