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As summer winds down into fall, our garden is overflowing with tomatoes, and this Garden Tomato Sweet Potato Soup is the perfect way to use up a bunch! Sweet potatoes are roasted along with 4 pounds of tomatoes, onions and garlic and blended velvety smooth with fresh basil and a splash of cream. It's a beautifully colored alternative to Tomato Basil Soup, perfect for dunking crusty bread or grilled cheese sandwiches, and can be frozen to preserve your tomato harvest!
- Garden Tomatoes - We grow a lot of tomatoes, but I'm not a big fan of the whole canning process, so I end up freezing them in lots of ways! This Sweet Potato Tomato Soup is a delicious sweet and savory variation, drizzled with honey to enhance the sweetness and a few crushed red pepper flakes for a little kick!
- A Healthy Lunch, Dinner, or Garden Freezer Recipe - With all those veggies, this soup is so healthy to have on hand in the fridge! It makes the perfect lunch, add sandwiches and a salad for dinner, or just freeze the extra to enjoy your garden tomatoes all winter!
- Got Garden Tomatoes? Try my Roasted Tomato Pasta Sauce or this Freezer Pizza Sauce and get lots of ideas with these 21 Ways to Use Garden Tomatoes without Canning!
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Ingredients & Substitutions
Roasting the sweet potatoes and tomatoes concentrates their flavor, caramelizing the natural sugars for a deep richness that gets blended up smooth and creamy!
- Fresh Garden Tomatoes - Use 4 pounds of whatever kind of tomatoes you're growing! This can include larger tomatoes cut up into chunks, or cherry tomatoes of any size and color. This is the perfect recipe for those tomatoes that are getting very ripe and need to be used up quickly, and bad spots can be trimmed off.
- Sweet Potatoes - Two sweet potatoes are cut in half lengthwise and roasted on their own pan while the tomatoes roast on another. The peel comes right off after being roasted and there's no chopping! The sweet potato adds a natural sweetness and creaminess to the soup that balances the acidity of the tomatoes, and gives the soup that deep orange color.
- Onion and Garlic - Roasted right alongside the tomatoes on the same pan, a few chunks of onion and whole garlic cloves caramelize in the tomato juices and add a mellow savory depth to the base of the soup.
- Heavy Cream - Just a bit of cream is the only liquid needed because the tomatoes release so much of their juices as they roast. If the soup is thicker than you like after blending, you can thin it with a little water, chicken broth, or more cream.
- Sugar - Just a pinch in the seasoning helps balance the acidity of the tomatoes and compliments the natural sugars in the sweet potato.
- Salt and Pepper - Season generously, this is a lot of vegetables! I like to season the vegetables before roasting, and then also add a little flakey salt to each bowl and fresh cracked pepper to garnish.
- For the Toppings - A blended soup is all about the toppings! A swirl of cream (what's left in the measuring cup is probably perfect), a drizzle of honey, and a pinch of salt, pepper and crushed red pepper flakes for a little heat to balance the sweetness. Finish with shredded Parmesan cheese, basil leaves, and some kind of bread or grilled cheese for dunking. Honey Skillet Cornbread would also be great and make the soup a larger meal!
See recipe card below for full quantities.
Instructions
Just roast all those veggies and blend! This soup is quick and easy with minimal prep!
Step 1 - Prep your tomatoes, remove the stem ends and cut the larger tomatoes into chunks. Cherry tomatoes can be left whole.
Cut the onion in half or quarters and add a few whole garlic cloves with the skins on.
Add everything in a single layer on a large sheet pan.
Step 2 - Cut the sweet potatoes in half lengthwise, and lay them cut side down on another sheet pan.
Drizzle everything with olive oil, salt, pepper, and sugar and toss well with your hands to coat.
Make sure to coat the entire sweet potato, cut side and peel.
Step 3 - Roast both pans in the oven at 425°F for about 25 minutes.
Step 4 - Allow to cool slightly and remove the peel from the sweet potatoes using tongs or your hands.
Step 5 - Blend the soup in two batches (or more). Add 1 sweet potato, half the tomatoes, and half the cream.
Step 6 - Blend until very smooth, transfer to a soup pot, and blend the second batch.
Step 7 - Garnish each bowl with a drizzle of honey and cream, salt, fresh black pepper, crushed red pepper flakes, Parmesan cheese and basil.
Recipe Notes & Tips
- Use the Pan Juices to Thin the Soup - When you transfer the roasted tomatoes to the blender, scrape every last bit of the caramelized juices from the pan into the soup. Those concentrated tomato juices are delicious and you probably won't need any extra liquid in the soup.
- Adjust the Consistency of the Soup - How thick or thin you like your soup is up to you, and it's easy to adjust. If it's too thick, just add a bit of water, broth or cream during blending, or after. If it gets too thin, just simmer over low heat on the stovetop, stirring often so the steam can escape, reducing and thickening the soup.
- Storage and Freezing - This soup is one of the best ways to preserve a big tomato harvest without canning. Add the soup to glass jars, filled only ¾'s full to allow room for expansion. Cool completely in the fridge first, then move to the freezer. The soup can be refrigerated for 4 days or frozen for 4 months. Thaw a frozen jar overnight in the fridge, and reheat on the stovetop over low heat. Add the toppings fresh after reheating. Never run a frozen jar under hot water to thaw, it will crack! And if a jar does crack in the freezer, just throw it away, don't try to save the soup.
Recipe FAQs
Yes, you can substitute the heavy cream with milk or half & half. You could also use chicken broth or water to keep it dairy-free.
Any ripe summer tomatoes from the garden work great. Use any combination of whatever you have. Different tomatoes may be release more or less liquid, but your soup can always be adjusted by adding a little water or broth if it's too thick.
Yes, the amounts here don't need to be exact. If you only have 3 pounds of tomatoes, or if you want to use up even more than 4 pounds, either will work fine. Your soup will just be a little more on the tomato side, or the sweet potato side! Again, you may just need to adjust the consistency of the finished soup with a little extra water, broth or cream.
More Summer into Fall Soups!
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Garden Tomato Sweet Potato Soup
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Print Pin RateIngredients
- 2 sweet potatoes cut in half lengthwise
- 4 pounds tomatoes cut into large chunks
- ½ yellow onion cut into large chunks
- 4 cloves garlic whole, skins left on
- 3 Tablespoons olive oil
- 2 teaspoons kosher salt
- 12 grinds fresh black pepper
- ½ teaspoon sugar
- ½ cup heavy cream
For Garnish
- a drizzle honey
- a drizzle heavy cream
- 1 pinch salt, fresh cracked pepper, red pepper flakes
- Parmesan cheese shredded
- fresh basil
Instructions
- Preheat the oven to 425℉ convection bake.
- Wash the tomatoes well, remove stem ends and cut into large chunks. Remove any bad spots and discard. Cherry tomatoes can be left whole. Cut the onion into large chunks and leave the garlic cloves whole with the skins on. Cut the sweet potatoes in half lengthwise.
- Add the tomatoes, onion, and garlic to one large sheet pan and the sweet potatoes, cut side down, to another. Drizzle everything with the olive oil, salt, pepper, and sugar and toss well with your hands to coat. Make sure to coat the entire sweet potatoes, then return them cut side down to the pan.
- Roast both pans for about 25 minutes until the tomatoes are beginning to brown slightly and the sweet potatoes are soft.
- Cool slightly and use your hands or tongs to remove the peel from the sweet potatoes. If the cut sides are a bit charred, that's ok, or you can easily peel it off if it's too black. Remove the garlic from the skin.
- Blend the soup in 2 or more batches, adding an even amount of sweet potato, tomato, onion, garlic, and cream to each. Include the pan juices. Pour into a soup pot while you blend the next batch. At this point you can taste and add seasoning. Adjust the consistency of the soup by adding a bit of water, broth or cream if it's too thick and simmering on the stovetop if it's too thin.
- Garnish each bowl with a drizzle of honey and cream (what's left in the measuring cup is probably perfect), a pinch of flakey salt, fresh cracked pepper, crushed red pepper flakes, Parmesan cheese and fresh basil leaves. Serve with crusty bread or grilled cheese sandwiches for dunking.
Notes
- Storage and Freezing - Freezing this soup is a great way to preserve your tomato harvest without canning. Add the soup to glass jars, filled only ¾'s full to allow room for expansion. Cool completely in the fridge first, then move to the freezer. The soup can be refrigerated for 4 days or frozen for 4 months. Thaw a frozen jar overnight in the fridge, and reheat on the stovetop over low heat. Add the toppings fresh after reheating. Never run a frozen jar under hot water to thaw, it will crack! And if a jar does crack in the freezer, just throw it away, don't try to save the soup.
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