Roasted Tomato and Sweet Potato Soup Recipe
This Roasted Tomato and Sweet Potato Soup combines the sweetness of roasted tomatoes and tender sweet potatoes for a rich, flavorful, and comforting soup. Enhanced with aromatic herbs, garlic, and a touch of fresh basil and spinach, it’s a perfect cozy meal that’s both nutritious and satisfying. Roasting the tomatoes and garlic brings out deep, savory flavors, while blending the soup creates a smooth yet textured consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 6-8 small to medium sized tomatoes, sliced or cut into quarters
- 4 cloves garlic, skin off and crushed
- 1 onion, chopped
- 4 small to medium sized sweet potatoes, peeled and chopped
- ½ cup fresh chopped spinach (optional)
- ½ cup fresh basil, sliced, plus more for garnish
- ¼ tsp fresh or dried rosemary
- ¼ tsp dried oregano
- Salt and pepper to taste
Oils and Fats
- 2 tablespoons olive oil, divided
- 1 tablespoon butter (can replace with olive oil)
Liquids
- 4 cups broth (chicken or vegetable), plus more for thinning as needed
Instructions
- Preheat and roast tomatoes: Preheat the oven to 400°F. Slice the tomatoes and place them on a baking sheet along with crushed garlic. Drizzle with 1 tablespoon olive oil, then sprinkle with salt, pepper, rosemary, and oregano. Toss everything gently and roast for 20-30 minutes until tomato skins start to wrinkle but are not dehydrated.
- Sauté onions: While tomatoes roast, heat the remaining 1 tablespoon olive oil and butter in a large pot over medium heat. Add chopped onions and sauté until soft and translucent, seasoning with salt and pepper.
- Add sweet potatoes: Add peeled and chopped sweet potatoes to the pot and stir well to coat with the oil and butter mixture.
- Combine roasted tomatoes and garlic: Carefully transfer the roasted tomatoes and garlic into the pot with onions and sweet potatoes and stir together.
- Add broth and simmer: Pour in 4 cups of broth, bring the soup to a simmer, partially cover with a lid, and cook for approximately 20 minutes or until sweet potatoes are soft and nearly falling apart. Add more broth or water if needed and season to taste.
- Add spinach: Stir in fresh chopped spinach (if using) and simmer a few more minutes until wilted.
- Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup to your desired consistency, leaving some vegetable texture if preferred. Alternatively, blend in batches using a blender and return to the pot.
- Finish with basil: Stir in sliced fresh basil just before serving for a fresh, aromatic finish.
- Serve: Serve the soup hot with crusty bread for dipping.
Notes
- Roasting tomatoes and garlic enhances the flavor but can be skipped for a quicker version; fresh or canned whole tomatoes can be used instead.
- If fresh basil is unavailable, adding a teaspoon or two of pesto at the end provides a similar flavor boost.
- For added richness, swirl in heavy cream or crème fraîche before serving.
