Imagine a soup so velvety, so rich, and so incredibly satisfying that it transforms your ordinary meal into an extraordinary culinary experience. This Creamy Tomato Soup with Sweet Potato is not just another recipe – it's a warm hug in a bowl that combines the vibrant sweetness of roasted sweet potatoes with the classic comfort of tomato soup. Whether you're looking to impress dinner guests or simply craving a soul-warming dish, this recipe promises to elevate your home cooking game and tantalize your taste buds like never before!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (28 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and dice the sweet potatoes into small cubes, chop the onion finely, and mince the garlic cloves. This will help ensure even cooking and a smooth texture in your soup.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should be fragrant but not browned.
- Next, add the diced sweet potatoes to the pot. Stir to combine with the onions and garlic, allowing them to cook for about 5 minutes. This will help to slightly soften the sweet potatoes and enhance their flavor.
- Pour in the can of crushed tomatoes along with the vegetable broth. Stir everything together, ensuring that the sweet potatoes are submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to a simmer. Add the dried basil, and season with salt and pepper to taste. Cover the pot and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are cooked through, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
- After blending, return the soup to the pot if you used a blender. Stir in the coconut milk, mixing well to combine. This will give the soup a rich, creamy texture.
- Heat the soup over low heat for an additional 5 minutes to warm through. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the creamy tomato soup hot, garnished with fresh basil or a drizzle of coconut milk if desired. Enjoy your comforting bowl of creamy tomato soup with sweet potato!
Tips
- Choose the Right Sweet Potatoes: Select firm, smooth sweet potatoes without any bruises or soft spots for the best flavor and texture.
- Blending Technique: For the smoothest possible soup, use an immersion blender directly in the pot. If using a standard blender, blend in small batches and remove the center lid cap to allow steam to escape.
- Coconut Milk Magic: Add the coconut milk at the very end to prevent curdling and maintain a silky smooth consistency.
- Seasoning Secret: Taste and adjust seasoning gradually. The sweet potatoes and coconut milk will naturally add complexity to the flavor profile.
- Make-Ahead Friendly: This soup can be prepared in advance and reheated, with flavors often improving after a day in the refrigerator.
- Garnish Options: Experiment with toppings like crispy sage leaves, a swirl of cream, toasted pumpkin seeds, or fresh herbs to add texture and visual appeal.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
