Sweet potato and tomato soup with crusty rolls

Sweet Potato and Tomato Soup Recipe

50 Minutes
Serves: 2
A simple roasted sweet potato and tomato soup, sweet potato, tomatoes and onions roasted in the oven and then blended with a  beef stock to create a delicious soup, serve with crusty bread rolls

Recipe Ingreds

Soup

  • black pepper (to taste)
  • 1 tbsp olive oil
  • 0.5 whole onions
  • 1 cube stock cube beef
  • 2 whole sweet potato
  • 2 whole tomatoes
  • 650 litre water
  • salt (to taste)

Bread

  • 2 rolls crusty bread rolls

Recipe with pictures Steps

Step 1

  • set the oven to 180C 350F or gas mark 5
  • lightly coat the baking tray with oil using a pastry brush
  • wash and cut the sweet potatoes in half lengthwise
  • place the sweet potatoes on the baking tray flesh side down
  • place in the oven
  • cook for 15 mins to 20 mins
  • cook till the flesh is soft

Step 2

  • place the tomato halves on the baking tray with a half the olive oil mix the tomatoes in the oil
  • place in the oven
  • cook for 10 mins

Step 3

  • heat the frying pan with a little oil
  • peel and chop the onion(s) finely
  • add the onions to the frying pan
  • cook until soft but not coloured

Step 4

  • remove the tomatoes from the oven
  • remove the skins from the tomatoes
  • chop tomatoes removing the hard central core
  • add the tomatoes and the onions to the large pan
  • cook for 5 minutes

Step 5

  • boil the water and add to the stock cube
  • add the stock to the tomatoes

Step 6

  • when the sweet potatoes are cooked (they should be soft). Remove from the oven
  • remove the skin from the sweet potatoes
  • Chop the peeled sweet potato into chunks
  • add the potatoes to the tomatoes and stock
  • simmer for 15 minutes

Step 7

  • using a hand blender liquidise the soup until smooth
  • the soup should not be too thick if it is add a little extra water
  • taste and season with salt and pepper if necessary
  • return to the heat and gently warm through
  • if the soup is to thin leave on the heat till it reaches the consistency you require

Step 8

  • ladle the soup into serving bowls

Step 9

  • serve with crusty rolls

Step 10

  • if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 frying pan
  • 1 hand liquidiser
  • 1 jug
  • 1 large knife
  • 1 large pan
  • 1 pastry brush

More recipes you might like: Freezer Friendly, Healthy, Starter

How to make sweet potato and tomato soup

Wash and slice the sweet potatoes in half, place in the oven to roast, Wash and slice the tomatoes in half place in the oven to roast, Cook the chopped onions in a pan till soft, Once the sweet potatoes and tomatoes are soft remove the skins, chop and add to the onion mixture. Add the beef stock and simmer for 15 minutes, Blend the soup till smooth simmer until it is at the correct thickness and then serve with crusty bread rolls. 

How and when to serve tomato and sweet potato soup 

The perfect autumn, winter or spring dish, it has a strong tomato and beefy flavour and would work well in place of a traditional tomato soup for any dinner party, we would serve with a beef main course. It is also ideal for lunch or a light evening meal. 

What makes our tomato soup the best

A delicious recipe with simple ingredients, onions, sweet potatoes, and fresh tomatoes, roasting the vegetables adds real depth of flavour to the dish, but the star ingredient is the beef stock which compliments the flavour of the veggies perfectly. 

More traditional soups 

Leek & Potato Soup

Creamy Garlic Mushroom Soup

Find Delicious Recipes Quickly and Easily

The Virtual HomeCook app will find recipes you love and automatically put them into your own personalised monthly menu plan and shopping list! If you love to socialise it has a fantastic dinner party planner with a shopping list too! Find out more