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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!