Tomato Sweet Potato Soup
Warm up with a bowl of velvety Tomato Sweet Potato Soup, a comforting blend of nutrient-rich ingredients and bold flavors. This vibrant soup features roasted sweet potatoes, Roma tomatoes, onion, and garlic, caramelized in the oven to enhance their natural sweetness. Ground cumin and smoked paprika add a hint of earthiness and a subtle smoky kick, balanced perfectly by the creaminess of coconut milk. Simmered with wholesome vegetable broth and puréed to a silky texture, this soup is as nourishing as it is delicious. Finished with fresh basil for a burst of herbal freshness, it’s a hearty, plant-based meal that’s perfect for cozy evenings. Ready in under an hour, this easy-to-make recipe is ideal for meal prep or simple weeknight dinners. Serve it warm with crusty bread or a crisp side salad.
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 5 whole Roma tomatoes
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Coconut milk
- 6 leaves Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes. Cut them into 1-inch cubes.
Quarter the Roma tomatoes, and peel and roughly chop the onion into large chunks.
Place the sweet potatoes, tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoon of salt and a pinch of black pepper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until the sweet potatoes are fork-tender and the vegetables are slightly caramelized.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the roasted vegetables to the pot.
Pour in the vegetable broth and add the ground cumin, smoked paprika, remaining salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree, then return it to the pot.
Stir in the coconut milk and mix until well combined. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 15.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
