Tomato-Sweet Potato Soup
"This sounds like an unusual combination, but it is actually quite yummy and perfect for one of those frosty days. A glass of riesling and some crusty bread are the perfect accompaniments to chase away the chill. Adapted from Good Food Magazine, December 1987."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2 quarts
- Serves:
- 6-8
ingredients
- 2 tablespoons vegetable oil
- 1 1⁄2 cups chopped sweet onions
- 1 lb sweet potato, pared, cut into 1-inch cubes
- 1 lb russet potato, pared, cut into 1-inch cubes
- 1 teaspoon salt (or to taste)
- 1⁄8 teaspoon fresh ground pepper
- 1 pinch cayenne pepper
- 6 cups water
- 1 (15 ounce) can diced Italian tomatoes, drained
- 4 slices bacon, cooked crisp
directions
- Heat oil in Dutch oven or large saucepan. Add onions and cook, stirring occasionally, until golden, about 10 minutes. Add all potatoes and stir to coat with oil. Sprinkle with salt, pepper, and cayenne, then pour in the water. Heat to boiling. Reduce heat and simmer uncovered until potatoes are very soft, about 30 minutes.
- Puree about three-quarters of the potatoes in batches in food processor or blender. Return to soup and crush remaining large chunks with back of wooden spoon.
- Stir in tomatoes and simmer 15 minutes. Crumble bacon over soup and serve hot.
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Reviews
-
This recipe makes a great tasting soup ~ We especially liked the combo of potatoes along with the sweet onion, & adding the tomatoes & bacon was a really nice touch! I did season it with lemon pepper rather than the usual S&P! A very nice keeper of a recipe! Thanks for sharing it! [Tagged, made & reviewed in Every Day Is a Holiday tag]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
