Roasted Tomato and Sweet Potato Soup
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!
Servings 4 servings
Calories 256kcal
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.
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.
Nutrition
Calories: 256kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 98mg | Potassium: 851mg | Fiber: 6g | Sugar: 10g | Vitamin A: 19074IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 2mg