Sweet Potato and Tomato Soup
Cozy Up with Sweet Potato Tomato Soup: A Fall Favorite!
As the leaves change and the weather cools, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavorful Sweet Potato Tomato Soup that’s incredibly easy to make and packed with goodness. This soup is perfect for a quick weeknight dinner, a cozy lunch, or even a delightful starter for a fall gathering.
This recipe beautifully blends the sweetness of sweet potatoes with the tangy goodness of tomatoes, creating a harmonious flavor profile that will tantalize your taste buds. The addition of cumin and turmeric not only enhances the flavor but also adds a beautiful color and a boost of antioxidants. It’s a win-win!
Why You’ll Love This Soup:
- Quick & Easy: Ready in just 15 minutes!
- Healthy & Nutritious: Packed with vitamins and antioxidants.
- Versatile: Perfect as a starter, lunch, or dinner.
- Flavorful: A delightful blend of sweet and tangy.
- Customizable: Adjust the spices to your liking!
Tips for the Best Soup:
- Sweet Potato Choice: You can use fresh or frozen sweet potatoes – both work equally well! If using fresh, peel and cube them before adding to the soup.
- Spice It Up: Feel free to adjust the amount of cumin and turmeric to suit your taste. A pinch of cayenne pepper can also add a lovely kick.
- Texture Control: Love a smooth soup? Blend it all the way! Prefer a chunkier texture? Puree half of the soup and leave the other half unblended.
- Garnish Power: A sprinkle of fresh parsley or cilantro adds a burst of freshness and visual appeal.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! This recipe is naturally vegan. Just ensure your vegetable broth is also vegan.
Q: Can I use different types of tomatoes?
A: Yes, you can! Diced tomatoes, crushed tomatoes, or even whole peeled tomatoes (crushed by hand) will work well.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender! However, be very careful when blending hot liquids. Blend in batches, and vent the lid to prevent pressure buildup.
We hope you enjoy this delightful Sweet Potato Tomato Soup as much as we do! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome goodness.
Sweet Potato Tomato Soup
Ingredients
- 4 cups vegetable broth
- 2 cups cubed sweet potato fresh or frozen
- 1 14.5-ounce canned tomatoes crushed or diced, undrained
- 1 onion chopped
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- optional parsley or cilantro chopped, for garnish
Instructions
- Heat olive oil in a large cooking pot and add chopped onion. Sauté for about 5 minutes, until softened.
- Add the minced garlic, cumin, and turmeric and sauté for 1 minute until fragrant.
- Stir in frozen sweet potato chunks, diced tomatoes, and broth and bring to a boil. Reduce heat and simmer for 5 to 10 minutes or until sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth, season with salt and pepper. For a smoother soup, puree the entire batch until smooth. For a chunkier texture, puree half of the soup and leave the other half unblended. If using a regular blender, see notes below.
- Garnish with optional cilantro or parsley and serve hot.
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