If you’re craving a comforting bowl of something vibrant, nourishing, and packed with incredible flavor, this Roasted Tomato and Sweet Potato Soup Recipe is an absolute winner. Imagine slow-roasted tomatoes bursting with sweetness, tender sweet potatoes lending natural creaminess, and fragrant herbs tying everything together in one luscious, velvety soup. This dish feels like a warm hug in a bowl, perfect for chilly days or whenever you want a cozy, wholesome meal that tastes both fresh and indulgent. I promise, once you try this soup, it’ll become a favorite you come back to time and again.

Ingredients You’ll Need

A baking tray filled with a mix of halved and quartered red tomatoes and a few whole grape tomatoes, with some pieces sprinkled with black pepper. There are three whole peeled garlic cloves scattered among the tomatoes. The tray is placed on a white marbled surface, surrounded by whole green and red tomatoes, a whole sweet potato, a bowl of cubed sweet potatoes, a white pitcher of olive oil, a head of garlic, and a blue cloth on the right side. The colors are vibrant with the red tomatoes contrasting against the lighter tomatoes and garlic. Photo taken with an iphone --ar 4:5 --v 7

Gathering ingredients for this soup is a breeze, and each element plays a starring role in building the perfect balance of flavors and textures. Fresh tomatoes provide brightness, sweet potatoes add silkiness and body, and herbs bring that wonderful aromatic lift.

2 tbsp olive oil, divided: Essential for roasting and sautéing to bring out the richness and depth of flavor.
1 tbsp butter (or olive oil): Adds a subtle, creamy richness when cooking the onions.
6-8 small to medium tomatoes, sliced or quartered: Roasting concentrates their sweetness and enhances the soup’s natural umami.
4 cloves garlic, crushed with skin removed: Roasts alongside the tomatoes, lending a mellow, sweet garlic flavor.
¼ tsp fresh or dried rosemary and dried oregano: These herbs infuse the soup with earthy herbaceous notes.
1 onion, chopped: Provides a savory, slightly sweet base once sautéed.
4 small to medium sweet potatoes, peeled and chopped: The heart of the soup, adding creamy texture and natural sweetness.
4 cups chicken or vegetable broth: Forms the soup’s body and boosts savory depth.
½ cup fresh chopped spinach (optional): A fresh green boost and nutrients, added at the end for color and mild flavor.
½ cup fresh sliced basil, plus more for garnish: Adds a bright, fragrant finish that makes the soup feel fresh and lively.
Salt and pepper to taste: To season perfectly and bring all ingredients together.

How to Make Roasted Tomato and Sweet Potato Soup Recipe

Step 1: Roast the tomatoes and garlic

First things first, preheat your oven to 400°F. Slice or quarter your tomatoes and spread them out on a baking sheet with the crushed garlic cloves. Drizzle with half of the olive oil, then sprinkle salt, pepper, rosemary, and oregano over everything. Roasting for about 20 to 30 minutes softens the tomatoes and garlic while concentrating their flavors and creating a slightly wrinkled skin texture that signals they’re perfectly roasted.

Step 2: Sauté the onions

While your tomatoes roast, heat the remaining olive oil and the butter in a large pot over medium heat. Add the chopped onion and cook until it turns soft and translucent, a process that releases natural sweetness and forms the flavorful foundation of your soup. Don’t forget to season with salt and pepper here to build depth.

Step 3: Add the sweet potatoes

Once the onions are ready, toss in the peeled and chopped sweet potatoes, stirring well to coat them in the buttery goodness. This is where your soup starts coming to life, as the sweet potatoes will soften during simmering to create that beautiful creamy texture we all love.

Step 4: Combine roasted tomatoes and garlic

Carefully add your roasted tomatoes and garlic to the pot. The aroma at this point is intoxicating — the caramelized sweetness of the tomatoes blending with the savory garlic and herbs is pure magic. Give everything a good stir to mix the roasted flavors with the onions and sweet potatoes.

Step 5: Add broth and simmer

Pour in the chicken or vegetable broth, stirring to incorporate all ingredients. Place the lid slightly ajar on the pot and let the soup simmer gently for about 20 minutes, or until the sweet potatoes are very tender and begin to fall apart. If the soup looks too thick, add more broth or water as needed, and taste to adjust seasoning.

Step 6: Wilt the spinach (optional)

If you’re including spinach, add it now and let it wilt into the hot soup for a few minutes. This step brightens up the soup both visually and nutritionally without overpowering the core flavors.

Step 7: Blend the soup

Remove the pot from heat and blitz the soup with an immersion blender until it reaches your preferred consistency. I love it smooth with just a few vegetable bits floating through for texture. You can also blend in batches using a countertop blender and return everything to the pot afterward.

Step 8: Stir in fresh basil

Finally, fold in the fresh sliced basil, which infuses the soup with its herbal, slightly sweet aroma, elevating the entire dish to the next level.

How to Serve Roasted Tomato and Sweet Potato Soup Recipe

A white bowl filled with smooth orange soup, topped with small green basil leaves and black pepper specks, placed on a white marbled surface. Around the bowl, there are four pieces of toasted bread stacked near the top right, a small wooden bowl of coarse white salt near the lower left, and a silver spoon resting to the top left. Scattered green basil leaves add color contrast on the surface, along with a folded dark blue cloth on the right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving this soup with a handful of fresh basil leaves or a sprinkle of chopped herbs adds a gorgeous pop of color and refreshing flavor. A swirl of crème fraîche or a spoonful of pesto on top can bring extra richness and complexity, making each bite even more delightful.

Side Dishes

Crusty bread or warm garlic toast are perfect companions. The bread’s crunch and chewiness contrast beautifully with the smooth soup texture, allowing you to savor every comforting mouthful. A simple side salad with a citrus vinaigrette also pairs well if you want to keep the meal light but balanced.

Creative Ways to Present

For a special touch, serve the soup in rustic bread bowls — hollowed-out round loaves that soak up the soup deliciously. You can also drizzle a little good quality olive oil or balsamic reduction on top or scatter toasted pumpkin seeds for a delightful crunch. The key is to keep the presentation inviting and the flavors bold.

Make Ahead and Storage

Storing Leftovers

This Roasted Tomato and Sweet Potato Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the vibrant flavors and creamy texture. When you’re ready, just gently reheat it on the stove.

Freezing

If you want to plan ahead, this soup freezes wonderfully. Pour the cooled soup into freezer-friendly containers or heavy-duty freezer bags and store for up to 3 months. Just leave some room for expansion to avoid spills.

Reheating

For best results, thaw the frozen soup overnight in the refrigerator. Reheat gently on the stovetop over low to medium heat, stirring occasionally. If it’s a bit thick after reheating, add a splash of broth or water to bring it back to your desired consistency.

FAQs

Can I use canned tomatoes instead of fresh in this soup?

Absolutely! While roasting fresh tomatoes adds an amazing depth and sweetness, you can substitute with canned whole tomatoes including their juices. Just add them directly at the simmering stage to meld flavors beautifully.

Is the spinach necessary in the recipe?

Spinach is optional but highly recommended for a boost of vitamins and a lovely green color. If you don’t have it on hand or aren’t a fan, the soup will still be delicious without it.

Can I make this soup vegan?

Yes! Simply swap the butter for olive oil and use vegetable broth instead of chicken broth to keep the soup fully plant-based and just as delicious.

How do I make this soup creamier?

For extra creaminess, you can add a swirl of heavy cream or coconut milk when blending. Alternatively, stirring in crème fraîche just before serving adds a lovely richness without overwhelming the fresh flavors.

What herbs work best if I want to change things up?

Rosemary and oregano create a wonderful traditional base, but feel free to experiment with thyme, sage, or even a touch of smoked paprika for a different twist. Fresh basil at the end remains a great choice to lighten and brighten the soup.

Final Thoughts

If you’re on the hunt for a soul-soothing soup that feels like a little celebration in every spoonful, this Roasted Tomato and Sweet Potato Soup Recipe is your new best friend. It’s easy to make, nourishing, and full of vibrant colors and flavors that make it a standout on any table. I encourage you to give it a try—you’ll love how comforting and delightful a simple bowl of homemade soup can be.