The Roasted Tomato and Sweet Potato Soup Recipe is an absolute game-changer for cozy, comforting meals. With the perfect balance of sweet roasted tomatoes and hearty sweet potatoes, this soup carries deep, rich flavors enhanced by fragrant herbs and garlic. It’s velvety smooth with just the right touch of texture and a vibrant color that makes every spoonful as beautiful as it is delicious. Whether you’re looking for a nourishing lunch or a soul-warming dinner, this soup delivers warmth and satisfaction in every bowl.

Ingredients You’ll Need

A baking tray filled with a mix of red grape tomatoes, halved and whole, along with chunks of pinkish red tomatoes scattered mostly on the bottom half. There are three whole white garlic cloves placed among the tomatoes. The tomatoes are lightly seasoned with black pepper and glistening as if coated with oil. Surrounding the tray on a white marbled surface are whole heirloom tomatoes in green and red shades on the top left, a bulb of garlic on the top right, a small white pitcher of olive oil partially visible, a blue cloth on the right edge, and a bowl with cubed orange sweet potatoes in the bottom left corner alongside a whole sweet potato. Photo taken with an iphone --ar 4:5 --v 7

This Roasted Tomato and Sweet Potato Soup Recipe keeps things wonderfully simple yet flavorful, relying on a handful of essential ingredients that each add their own magic. From the sweetness of the potatoes to the herbaceous punch of fresh basil, everything works together to create a bowl of soup you’ll want to make again and again.

Olive oil (2 tbsps divided): Adds a smooth, fruity depth and helps roast the veggies to perfection.
Butter (1 tbsp): Enhances richness; olive oil can be used as a dairy-free alternative.
Tomatoes (6-8 small to medium, sliced or quartered): Roasting intensifies their natural sweetness and umami flavor.
Garlic cloves (4, crushed and peeled): Roasting softens and sweetens their pungency for a mellow depth.
Rosemary and oregano (¼ tsp each, fresh or dried): Infuse aromatic, earthy notes perfect for savory balance.
Onion (1, chopped): Builds a savory, aromatic base when sautéed.
Sweet potatoes (4 small to medium, peeled and chopped): Provide hearty sweetness and creamy texture.
Broth (4 cups, chicken or vegetable): Gives the soup body and enhances all flavors harmoniously.
Fresh spinach (½ cup, optional): Boosts color and nutrition with a mild, fresh green note.
Fresh basil (½ cup sliced plus extra for garnish): Adds vibrant herbal brightness and freshness.
Salt and pepper: Essential seasonings to bring all flavors to life.

How to Make Roasted Tomato and Sweet Potato Soup Recipe

Step 1: Roast the Tomatoes and Garlic

Start by preheating your oven to 400°F. Arrange the sliced tomatoes and crushed garlic on a baking sheet, toss them with half of your olive oil, salt, pepper, and the herbs—rosemary and oregano. Roast them for about 20-30 minutes or until the tomato skins are beautifully wrinkled but still juicy. This roasting step is the secret to deepening the flavor, turning simple tomatoes into something extraordinary.

Step 2: Sauté Onions and Sweet Potatoes

While the tomatoes are roasting, warm the remaining olive oil and butter in a large pot over medium heat. Add your chopped onions and cook until they become soft and translucent, releasing their natural sweetness. Season lightly with salt and pepper. Then add the chopped sweet potatoes, tossing to coat them gently in the fragrant oil and butter mixture—this creates a lovely base for the soup’s hearty body.

Step 3: Combine Roasted Veggies and Simmer

Once your roasted tomatoes and garlic are out of the oven, carefully add them to the pot along with their juices. Give everything a good stir to combine those roasted rich flavors with the sautéed vegetables. Pour in the broth, cover the pot partially, and let the soup simmer gently for about 20 minutes. This allows the sweet potatoes to soften beautifully and the flavors to meld together. Remember to add extra broth or water if needed and taste for seasoning.

Step 4: Add Greens and Blend

If you’re using spinach, stir it into the pot now and let it wilt with the residual heat. Then, take the soup off the heat and blend it to your desired consistency. I personally love it smooth with just a few bits left for texture, but this soup is flexible—puree it fully or leave it rustic depending on your mood. Finally, stir in the fresh sliced basil for a bright, fresh finish.

How to Serve Roasted Tomato and Sweet Potato Soup Recipe

Three white bowls are filled with smooth, orange tomato soup, each topped with small green basil leaves and sprinkled with red chili flakes and black pepper. The bowls are arranged diagonally on a white marbled surface. On the left side, there are five toasted bread slices, light golden brown with a crunchy texture. Towards the right, there are fresh tomatoes in red and green colors, along with a whole garlic bulb. A dark blue cloth is placed near three silver spoons on the right bottom corner. Small bowls containing sea salt and chili flakes sit near the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra fresh basil leaves instantly lifts the soup, adding a burst of fresh aroma with each bite. For a touch of indulgence, a swirl of crème fraîche or a drizzle of heavy cream can add creamy richness. Toasted pumpkin seeds or a few croutons can also make a delightful crunchy contrast that’s hard to resist.

Side Dishes

This soup pairs wonderfully with crusty, artisan bread to soak up every last drop. A simple mixed green salad with a tangy vinaigrette can provide a refreshing balance to the soup’s warmth and richness, while a grilled cheese sandwich turns this comforting meal into something even more special.

Creative Ways to Present

For a cozy dinner party, serve the soup in individual mini pumpkins or hollowed-out bread bowls for a rustic, charming touch. You could also drizzle pesto or chili oil on top for an unexpected flavor pop. A sprinkle of toasted herbs or smoked paprika can add visual interest and deepen the flavor layers.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the refrigerator for up to 3 days. Transfer it to an airtight container once cooled and it will maintain its vibrant flavor and creamy texture, making for quick, nourishing lunches or dinners later in the week.

Freezing

This Roasted Tomato and Sweet Potato Soup Recipe freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will keep for up to 3 months, making it perfect to stash away for busy days.

Reheating

When ready to enjoy, thaw the soup overnight in the refrigerator if frozen. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. You may need to add a little extra broth or water to reach your preferred consistency. If you blended the soup initially, a quick whisk will bring it back to a lovely smoothness.

FAQs

Can I use canned tomatoes instead of fresh?

Absolutely! While roasting fresh tomatoes really enhances their flavor, canned whole tomatoes with their juices can work in a pinch. Just skip the roasting step and add them directly to the pot for a faster version.

Is this soup vegan-friendly?

Yes, as long as you use olive oil instead of butter and opt for vegetable broth, this soup is completely vegan and still incredibly flavorful and satisfying.

Can I make this soup spicy?

For a spicy twist, try adding a pinch of red pepper flakes while sautéing the onions or a dash of cayenne pepper when blending the soup. The warmth will complement the sweet potatoes and roasted tomatoes beautifully.

What can I substitute if I don’t have fresh basil?

If fresh basil isn’t available, adding a spoonful of pesto at the end can mimic the flavor well. Fresh herbs always shine, but pesto or dried basil can save the day without compromising taste.

How thick is this soup supposed to be?

The consistency is up to you! Some prefer it silky and smooth, while others like a little vegetable texture left in for heartiness. Just adjust how long you blend and add broth until it’s perfect for your palate.

Final Thoughts

Trust me, once you try this Roasted Tomato and Sweet Potato Soup Recipe, it will quickly become one of your go-to comfort foods. Its rich, savory-sweet flavors and creamy texture make it a bowl of joy in every season. So grab those sweet potatoes and tomatoes, and treat yourself to a homemade soup that feels both indulgent and nourishing. You deserve it!

Roasted Tomato and Sweet Potato Soup Recipe