Roasted Sweet Potato And Tomato Soup Recipes

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ROASTED SWEET POTATO AND TOMATO SOUP



Roasted Sweet Potato and Tomato Soup image

A delicious and healthy soup. Serve with some wheat rolls and flavorful white cheese (we like Comte). If you want something a little more hearty, grill some sausages and serve on the side or in the soup - the flavors go very well together. This makes a good starter to a Thanksgiving meal, especially since potatoes and tomatoes originated in the Americas.

Provided by Da Huz

Categories     Yam/Sweet Potato

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 319.6, Fat 26.1, SaturatedFat 2.8, Sodium 49.5, Carbohydrate 19.8, Fiber 5.1, Sugar 5.5, Protein 6.2

ROASTED SWEET POTATO & CARROT SOUP



Roasted sweet potato & carrot soup image

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Provided by Chelsie Collins

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 50m

Number Of Ingredients 7

500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml crème fraîche, plus extra to serve

Steps:

  • Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
  • Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
  • Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
  • Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  • Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
  • Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

ROASTED GARLIC AND SWEET POTATO SOUP



Roasted Garlic and Sweet Potato Soup image

"My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up," says Kathy Rairigh from Milford, Indiana. You'll love the creamy texture and flavors of garlic and thyme.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 9

1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SWEET POTATO SOUP



Roasted Sweet Potato Soup image

I like to serve this golden soup from my great-grandmother at holiday dinners. Not only is it a great first course, it's also a satisfying meal for my vegetarian friends.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings (about 2 quarts).

Number Of Ingredients 8

3 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 large sweet onions, coarsely chopped
1 can (49-1/2 ounces) chicken broth, divided
2 tablespoons reduced-sodium soy sauce
2 tablespoons maple syrup
1 garlic clove, minced
1/4 teaspoon pepper
Salted pumpkin seeds or pepitas, optional

Steps:

  • Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

THYME ROASTED SWEET POTATOES



Thyme Roasted Sweet Potatoes image

Sweet potatoes at their easiest! The potatoes slices need to be in single layer against the pan, not on top of one another. Great for a dinner party! Herbes de Provence with thyme or rosemary sprigs can be used instead of just thyme leaves. Serve warm or at room temperature with sprigs for garnish.

Provided by hhsandy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 4

Number Of Ingredients 6

4 sweet potatoes, peeled and cut into 1 1/2-inch thick rounds
⅓ cup fresh thyme leaves
3 tablespoons olive oil
4 large garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon red pepper flakes

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
  • Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 48.3 g, Fat 10.4 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.3 mg, Sugar 9.6 g

ROASTED TOMATO SOUP



Roasted Tomato Soup image

A hearty yet simple tomato soup, full of flavour and fresh vegetables. The flavours work very well with a side of cheesy garlic bread. Suitable for vegans and vegetarians. Serves 4 as a starter and 2 as a meal in itself.

Provided by Ilonav83

Time 1h40m

Yield Serves 4

Number Of Ingredients 12

1 kg of Large Tomatoes
1 Red Bell Pepper
1 Sweet Potato (medium to large)
1 Large Onion
5 Garlic Cloves
Extra Virgin Olive Oil
1 tsp of Oregano (dried)
1 tsp of Basil (dried)
1 tsp of Thyme (dried)
1 tsp of Tomato Paste
1 litre of Vegetable Stock
Salt and Pepper for seasoning

Steps:

  • Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
  • Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
  • Place the roasting tin in the pre-heated oven for 30 minutes.
  • Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
  • Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.

TOMATO AND ROASTED SWEET PEPPER SOUP



Tomato and Roasted Sweet Pepper Soup image

Roasted sweet bell peppers create the wow in this homemade organic tomato soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 9

2 large yellow or red bell peppers
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 2 cans (14 oz each) vegetable broth
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes or black pepper
1/4 teaspoon coarse salt (kosher or sea salt)

Steps:

  • Line 15x10x1-inch pan with foil. Set oven control to broil. Cut bell peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
  • Broil peppers with tops 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
  • Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
  • Stir in tomatoes, broth, sugar, red pepper flakes and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g

ROASTED SWEET CORN AND TOMATO SOUP



Roasted Sweet Corn and Tomato Soup image

Make and share this Roasted Sweet Corn and Tomato Soup recipe from Food.com.

Provided by JenJenMarie

Categories     Corn

Time 55m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 garlic cloves, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounces roasted red peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon dried chipotle powder
kosher salt
fresh cracked black pepper
chopped herbs (to garnish)

Steps:

  • Preheat oven to 400 degrees.
  • Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
  • While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.).
  • When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Nutrition Facts : Calories 202.6, Fat 6.7, SaturatedFat 1.3, Sodium 1547.5, Carbohydrate 30.1, Fiber 4.5, Sugar 10.7, Protein 10.1

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