Garden Tomato Sweet Potato Soup
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.
Servings: 5 to 6
Calories: 283kcal
Ingredients
- 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.
Nutrition
Calories: 283kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 975mg | Potassium: 1187mg | Fiber: 7g | Sugar: 15g | Vitamin A: 13380IU | Vitamin C: 62mg | Calcium: 90mg | Iron: 2mg