Creamy Tomato Soup with Sweet Potato

Tomato soup is one of my all-time favorite soups. It’s a snap to make at home and is much healthier than the canned varieties. I am particularly partial to creamy tomato soups, but am aware that creamy soups do not sit well with all tummy types. So, for those of you out there that love creamy soups, but do not tolerate dairy well, this soup is dedicated to you.

In this recipe, I use sweet potatoes rather than cream to mellow the tomatoes and add richness to the soup. Served with garlicky croutons or a crusty baguette, this soup is sure to keep your family warm and nourished on those chilly winter nights that are ahead. 

To make this soup, start by washing, peeling and cubing the sweet potatoes. Place the potatoes in a pot along with 5 cups of cold water (or enough water to submerge the potatoes) and one tablespoon of salt.  Cover the pot and boil the potatoes until soft. Drain the potatoes and set aside. 

While the sweet potatoes are boiling, heat one tablespoon of olive oil in a large thick-bottomed pot or enameled Dutch oven. Once hot, add one cup of chopped onion and sauté for about 6 minutes or until the onions are translucent. Add 4 cloves of  minced garlic, along with ½ teaspoon of dried thyme and ½ teaspoon of dried basil. Sauté for a minute longer, then add tomatoes, liquid and all. Cover the pot and simmer the tomatoes on medium-low, for 20 minutes. Depending on the brand of tomatoes you use, you may need to add ½ cup of water to your tomatoes to keep them from scorching.  Stir occasionally. 

After 20 minutes, add the softened sweet potatoes to the soup, along with 2 tablespoons of maple syrup. Using an immersion blender (or regular blender), blend the soup until smooth. Taste and adjust for seasoning. 

Serve with croutons or a hunk of crusty bread and enjoy.

Print Recipe

Creamy Tomato Soup with Sweet Potato

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Main Course, Soup

Servings: 4 servings

Ingredients

• 2 medium sweet potatoes, peeled and chopped (about 4 cups)
• 1 tbsp salt
• 5 cups cold water
• 1 cup onions, chopped
• 1 tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp dried thyme
• ½ tsp dried basil
• 2 28 oz cans of stewed whole tomatoes
• 2 tbsp maple syrup
• salt and pepper to taste

Instructions

• Wash, peel and cube sweet potatoes and place in a pot with cold water and 1 tablespoon of salt.
• Boil potatoes until soft, drain and set aside.
• While sweet potatoes are cooking, heat olive oil in a large stock pot or enameled Dutch oven.
• Add chopped onion and sauté for about 6 minutes or until the onions are translucent.
• Add minced garlic, dried thyme and basil and sauté for a minute longer.
• Add tomatoes and liquid.
• Cover pot and simmer on medium-low for 20 minutes.
• Depending on the brand of tomatoes using, add ½ cup of water to the tomatoes to prevent scorching.
• After 20 minutes, add softened sweet potatoes to the soup, along with maple syrup. Stir.
• Use an immersion (or standard) blender to puree the soup until smooth.
• Taste soup and adjust for seasoning
• Serve with croutons or a hunk of crusty bread and enjoy!