Tomato soup is my go-to comfort food – I make it non-stop this time of year! 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. 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
- 1-2 sweet potatoes
- 1 white onion
- 1 red pepper
- 4 garlic cloves
- 4 tbsp extra-virgin olive oil
- 450 ml vegetable or chicken stock
- 100 ml creme fraiche or double cream
- Handful of fresh basil
- 1 tsp harissa paste (optional)
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 (as much or as little as you like depending on how thick you like your soup). Cook on the hob until heated through
- Serve your soup with an extra drizzle of creme fraiche, chilli flakes and black pepper. Enjoy!
Wow, this looks insanely delicious!
Danielle Writes | danielle-writes.co.uk
This looks so delish!
Lisa | lisaautumn.com
OMG, this looks so good! Giving this a try! x
https://www.everydayereen.com