Creamy Tomato Soup with Sweet Potato
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!