Roasted Sweet Potato and Tomato Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 6 roma tomatoes
- 6 garlic cloves
- 1⁄4 cup olive oil
- 3 sweet potatoes
- 1 onion
- 2 carrots
- 2 celery ribs
- 2 quarts stock (vegetable stock is best)
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh sage, chopped
- 1 sprig fresh flat-leaf parsley
- 2 cups walnuts, shelled
directions
- Cut the tomatoes in half, scoop out the seeds and discard.
- Peel and mince half the garlic.
- Combine minced garlic, tomatoes, and 1 tbsp olive oil in a baking dish and roast at 425 F until the tomatoes are shriveled (about 30-40 minutes).
- Cut the sweet potatoes in half the long way, place cut-side down in a dish, drizzle with 1 tbsp olive oil, and roast at 425 for 25 minutes (can be done with the garlic and tomatoes).
- Chop the onion, peel and chop the carrots, and chop the celery.
- Heat 2 tbsp olive oil in a skillet and cook the onion, carrots, and celery until the onion turns translucent (10 minutes or so).
- Combine onion/carrot/celery mixture with stock in a saucepan. Remove skin from sweet potatoes and add to saucepan. Simmer uncovered for 40 minutes.
- Meanwhile, chop tomatoes and reserve (along with the minced garlic).
- Add thyme, chives, and sage to the soup. Use an immersion blender to process the soup until smooth. Alternatively, remove and process in a food processor (may have to do this in steps if your food processor is not large enough).
- Chop the parsley and walnuts. Ladle soup into bowls. Place a large spoonful of the tomato and garlic into the center of each bowl and garnish the soup with walnuts and parsley. Serve hot.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.