Tomato soup is my go-to comfort food – I’ve been making it non-stop recently. Delicious and full of nutrients, this recipe is perfect for when you want something simple, hearty and filling. I love the addition of sweet potato – it makes it so creamy and decadent! Pair with fresh bread or a gooey cheese toastie for the ultimate rainy day lunch.
This soup also makes for great leftovers and can be frozen for up to 2 months.
ROASTED TOMATO AND SWEET POTATO SOUP
Servings 4 PEOPLE
Ingredients
- 500 g vine tomatoes
- 1 large sweet potato
- 1 white onion
- 1 red pepper
- 4 garlic cloves
- 2 tbsp Extra-virgin olive oil
- 450 ml vegetable or chicken stock
- creme fraiche or double cream
- Handful of fresh basil
- 1 tsp harissa paste
Instructions
- Pre-heat your oven to 180℃
- Roughly chop your vegetables and add them to a large roasting pan along with your garlic cloves. I leave the skin on the sweet potato but you can peel it if you prefer!
- Add a healthy drizzle of extra-virgin olive oil, ensuring all your vegetables are evenly coated
- Season with salt, pepper, smoked paprika and mixed herbs
- Cook for 40-45 minutes
- Once roasted, transfer your vegetables to a blender. Add the harissa paste, basil leaves and creme fraiche (or cream). Blend until smooth
- Transfer your soup to a large saucepan. Add your stock. Cook on the hob until heated through
- Serve your soup with an extra drizzle of creme fraiche, chilli flakes and black pepper. Enjoy!