Roasted Sweet Potato & Tomato Soup
Author: Marcia K.
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Ingredients
  • 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)
Instructions
  1. 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
  2. Allow them to cool before removing skin.
  3. While sweet potatoes are roasting, heat olive oil and butter in a dutch oven.
  4. Add onions and cook until translucent (about 10 minutes) then add celery and carrots.
  5. Cook an additional 10 minutes.
  6. Add broth, garlic, salt, pepper, and turn heat to low and simmer uncovered for 30 minutes.
  7. Add sweet potato chunks and chopped tomatoes to broth mixture and simmer 20 minutes longer.
  8. Remove from heat, add herbs, and allow to cool slightly.
  9. Working in batches, pour the soup into a food processor or blender (or use an immersion blender) to puree until smooth.
  10. 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