This creamy Tomato and Sweet Potato Soup is a cosy, flavourful winter warmer made with simple and affordable ingredients. The natural sweetness of the roasted sweet potatoes pairs perfectly with the tangy tomatoes and a mix of spices, creating a satisfying, healthy soup that is rich and creamy.
- 1 large sweet potato, (1pound /450g) peeled and cut into chunks
- 2 pounds (900g) Roma tomatoes (or tomatoes of choice) cut into quarters
- 1 red onion, cut into wedges
- 4 garlic cloves, peeled
- 1 tablespoon olive oil, or oil of choice
- 2 ½ cups (500 ml) vegetal broth
- 1 teaspoon salt
- 1 teaspoon sweet paprika powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon chili flakes, or more to taste
- ½ cup cream of choice, (optional)
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Preheat the oven to 390F (200C) and line a large sheet pan with parchment paper.
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Add the sweet potato, tomatoes, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat, and spread out to an even layer.
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Roast in the oven, stirring once, for about 30-40 minutes or until the sweet potato is fork tender and the tomatoes are soft.
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Add the roasted veggies and all the juices from the sheet pan to a large soup pot or Dutch oven. Pour in the vegetable broth, stir well and bring to a simmer for about 5-10 min.
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Turn the off the heat, add the cream (optional) and blend the soup until smooth with an immersion bender.
Taste and add more salt and pepper is needed. Top the soup with a drizzle of cream, fresh thyme and some optional crackers. Tastes great with some crusty bread for dipping.
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.