Tomato Sweet Potato Soup Recipes

NOT-TOO-SWEET SWEET POTATO SOUP

Steps:

• Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
• Blend soup using an immersion blender, or in batches in a food processor, until smooth.

TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
• Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
• Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
• Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
• To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
• To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
• Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
• Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.

SWEET POTATO SOUP

Steps:

• In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

TOMATO-SWEET POTATO SOUP

Steps:

• 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.

SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

SWEET & CREAMY TOMATO SOUP

Steps:

• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.

ROASTED SWEET POTATO AND TOMATO SOUP

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.