This simple roasted tomato and sweet potato soup pretty much makes itself. All veggies are roasted in a pan for that intense depth of flavour, then blended with some stock and ready to be enjoyed. Ultimate comfort in a bowl!
I absolutely adore roasted tomatoes and sweet potatoes. The moment you roast them their flavour intensifies and that subtle caramelisation of all the sugars is always the start of something delicious!
Just to keep things simple all the flavour boosting veggies (onions, garlic and celery) are getting roasted too, easy peasy!
So next time you're wondering what to do with tomatoes and sweet potatoes, make this soup, you'll thank me later.
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✔️ Why you'll love this recipe
- Bang everything in one tray, fuss-free kind of recipe.
- Perfect for those winter tomatoes that can do with some roasting treatment to improve their flavour.
- Beautifully rich and creamy with all the plant goodness and no heaviness.
- Great for batch cooking as it freezes beautifully.
- Wholesome and naturally vegan.
- So so tasty!
🛒 Roasted Tomato and Sweet Potato Soup Ingredients
Here's what you will need to make my Roasted Tomato and Sweet Potato Soup:
Tomatoes - I'm using vine tomatoes but any tomatoes will do.
Sweet Potatoes
Onion - I'm using red onions but white onions or shallots will all work.
Garlic - Nice large cloves are the best as we're roasting them in their skins.
***Quick Tip*** Feel free to use more than three cloves as roasted garlic is not harsh at all. On the contrary, it's lovely and mellow, almost sweet.
You could roast entire head, use few cloves in the soup and keep the rest to add to other things, it's that good.
Celery - Just another flavour booster.
Smoked Paprika - One of my favourite spices ever and works so well with roasted veggies.
Dried Oregano - Complements all the other flavours.
Pul Biber (Aleppo Pepper) Chilli Flakes - I love these chilli flakes as they carry nice amount of heat and smokiness without being too spicy and overpowering. Feel free to use any chilli flakes you like though or even leave them out completely.
Vegetable Stock - Use homemade stock, veggie cubes or bouillon powder.
Coconut Milk - Although completely optional as this soup is gorgeous without it, I like adding about ¼ tin for that gentle mellow coconuty flavour (don't worry, it's not overpowering at all). You can leave it out completely or substitute it with some soya or dairy cream.
Good extra virgin olive oil (or any oil of your choice) - To drizzle over veggies for roasting.
Salt and Pepper
🔪 How to make Roasted Tomato and Sweet Potato Soup
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Step 1: Preheat the oven to 200°C/400°F/Gas Mark 6. Prepare all the vegetables as per instruction in recipe card and add them to baking/roasting tray. Try and keep them similar size for even roasting.
Step 2: Sprinkle over oregano, smoked paprika, chilli flakes (if using) and season with salt and pepper. Drizzle over generous amount of olive oil (2-3 tablespoons).
Step 3: Mix all veggies well ensuring they're well covered in herbs, spices and olive oil to get the most out of roasting them.
***Quick Tip*** Keep your garlic cloves in the corner of your tray so that it's easy to find after roasting as you will need to take the skins off before blending.
Step 4: Roast in preheated oven for about 30 minutes or until sweet potatoes are tender, tomatoes are collapsed and you see a little bit of colour and caramelisation on all of the veggies.
Step 5: Put all of the roasted vegetables (don't forget to peel the skins of garlic cloves after roasting) in a pan. Pour over vegetable stock and some coconut milk (if using).
***Quick Tip*** Remember that you can adjust the amount of coconut milk to your taste and preferred consistency of your soup.
Step 6: Blend using immersion (stick) blender until smooth. Give it a taste and adjust seasoning if required. Enjoy!
🥡 Storing Roasted Tomato and Sweet Potato Soup
Store: Once cooled down, pop your leftover soup in an airtight container and into the fridge for 3-4 days.
Reheat: Reheat it either in a pan on the hob or in the microwave.
Freeze: Freeze in a freezer friendly container for up to 3 months for best flavour. Make sure not to fill the container all the way to the top to allow for the expansion of the liquid as it freezes.
Defrost in the fridge overnight.
💭 Pro Tips
⭐️ Keep your vegetables similar size for even roasting.
⭐️ Don't forget to peel the skin of roasted garlic cloves before blending the soup.
⭐️ If you want super silky, extra smooth soup, blend it in a tall, high speed blender/liquidiser. I love a bit of texture and so stick blender works for me.
⭐️ Taste and season the soup to suit your preferences. The amount of salt needed will depend on the stock you're using and how salty it is.
🍴 Serving suggestions
I love to serve this soup with my crispy cannelini beans (recipe coming shortly) or air fryer chickpeas (which you can also make in the oven). They turn this simple soup into full meal with all that added protein.
Of course some type of bread is a non-negotiable when it comes to soup (at least for me). My fluffy easy breadsticks or a thick slice of granary bread are perfect.
Or if you've got some stale(ish) bread on the go, simply make some croutons.
Drizzle of really good extra virgin olive oil or some of my flavour sprinkle aka vegan parmesan (I've got both nutty and nut-free version for you).
Have you tried my Roasted Tomato and Sweet Potato Soup?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
❓ FAQ
It's entirely up to you. If the skin is looking good I tend to just scrub them but if it's blemished I might peel them.
Yes you can but then it won't be roasted tomato and sweet potato soup but just tomato and sweet potato soup. Roasting does make a big difference.
Yes you can. Roast sweet potatoes and all of the other veg as per recipe but substitute fresh tomatoes with a tin or good quality cherry or plum tomatoes which you will add to the pan together with stock.
😋 More delicious soup recipes
Creamy Cauliflower, Leek and Potato Soup
Butternut Squash and Red Lentil Soup with Sage
Botwinka (Polish Beet Greens Soup)
📋 Recipe
Roasted Tomato and Sweet Potato Soup
Equipment
Ingredients
- 450-500 g fresh tomatoes any tomatoes will do; cut into chunks if large , cherry tomatoes should be left whole
- 500-600 g sweet potatoes peeled or scrubbed and cut into chunks
- 100 g 1 large or 2 smaller red onions white onions or shallots can be used instead; peeled and cut into chunks similar to potatoes
- 65 g celery sticks (1 or 2 depending on size) cut into chunks
- 3 garlic cloves whole in their skins
- 1 ltr vegetable stock homemade, cube or bouillon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½-1 tsp Pul Biber (Aleppo Pepper) chilli flakes or use your favourite chilli flakes
- ¼ tin coconut milk (optional) feel free to use soya or dairy cream instead
- 2-3 tablespoon extra virgin olive oil or your favourite oil
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6. Prepare all the vegetables as per instructions above and add them to baking/roasting tray. Try and keep them similar size for even roasting.450-500 g fresh tomatoes, 500-600 g sweet potatoes, 100 g 1 large or 2 smaller red onions, 65 g celery sticks (1 or 2 depending on size), 3 garlic cloves
- Sprinkle over oregano, smoked paprika, chilli flakes (if using) and season with salt and pepper. Drizzle over generous amount of olive oil (2-3 tablespoons).1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½-1 teaspoon Pul Biber (Aleppo Pepper) chilli flakes, salt and pepper, 2-3 tablespoon extra virgin olive oil
- Mix all veggies well ensuring they're well covered in herbs, spices and olive oil to get the most out of roasting them.***Quick Tip*** Keep your garlic cloves in the corner of your tray so that it's easy to find after roasting as you will need to take the skins off before blending.
- Roast in preheated oven for about 30 minutes or until sweet potatoes are tender, tomatoes are collapsed and you see a little bit of colour and caramelisation on all of the veggies.
- Put all of the roasted vegetables (don't forget to peel the skins of garlic cloves after roasting) in a pan. Pour over vegetable stock and some coconut milk (if using).***Quick Tip*** Remember that you can adjust the amount of coconut milk to your taste and preferred consistency of your soup.1 ltr vegetable stock, ¼ tin coconut milk (optional)
- Blend using immersion (stick) blender until smooth. Give it a taste and adjust seasoning if required. Enjoy!
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only.
- Leftovers can be stored in the fridge for 3-4 days or frozen up to 3 months.
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