Roasted Sweet Potato & Tomato Soup |
Author: Marcia K.
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
- 3 medium sweet potatoes
- 8 plum tomatoes, cored, skinned and seeded (or 28 oz can)
- 5-6C veggie or chicken broth (depending how thick you like your soup)
- 2T olive oil
- 4T butter
- 1 red onion, diced
- 2 carrots diced
- 2 celery stalks, diced
- 4 cloves garlic
- 2t coarse sea salt
- 1t ground black pepper
- 3T fresh thyme (2t dried)
- Fresh sage and thyme for garnish (optional)
- Place whole sweet potatoes on a baking sheet with sides. Roast them at 450 for 40 minutes or so, until tender when stuck with a fork
- Allow them to cool before removing skin.
- While sweet potatoes are roasting, heat olive oil and butter in a dutch oven.
- Add onions and cook until translucent (about 10 minutes) then add celery and carrots.
- Cook an additional 10 minutes.
- Add broth, garlic, salt, pepper, and turn heat to low and simmer uncovered for 30 minutes.
- Add sweet potato chunks and chopped tomatoes to broth mixture and simmer 20 minutes longer.
- Remove from heat, add herbs, and allow to cool slightly.
- Working in batches, pour the soup into a food processor or blender (or use an immersion blender) to puree until smooth.
- Return soup to pot and reheat before serving.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2019/11/roasted-sweet-potato-tomato-soup.html
3.5.3251