Ingredients
Roasted Tomato & Garlic
- 6-8 small to medium sized tomatoes, sliced or cut into quarters
- 4 cloves garlic, peeled and crushed
- 1 tbsp olive oil (for roasting)
- Salt and pepper (to taste)
- ¼ tsp fresh or dried rosemary
- ¼ tsp dried oregano
Soup Base
- 1 tbsp olive oil
- 1 tbsp butter (or extra olive oil as alternative)
- 1 onion, chopped
- 4 small to medium sweet potatoes, peeled and chopped
- 4 cups chicken or vegetable broth (plus extra if needed)
- Salt and pepper (to taste)
Additions & Garnish
- ½ cup fresh chopped spinach (optional)
- ½ cup fresh basil, sliced, plus more for garnish
- Crusty bread (for serving)
Instructions
- Preheat and prepare tomatoes: Preheat oven to 400°F (200°C). Slice the tomatoes and place them on a baking sheet along with the crushed garlic. Drizzle with 1 tbsp olive oil, then sprinkle with salt, pepper, rosemary, and oregano. Toss gently to coat.
- Roast tomatoes and garlic: Roast in the oven for 20-30 minutes until the tomato skins start to wrinkle but are not dehydrated, releasing deep roasted flavors.
- Sauté onions: While tomatoes roast, heat the remaining 1 tbsp olive oil and butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, seasoning with salt and pepper as desired.
- Add sweet potatoes: Add chopped sweet potatoes to the pot and stir to coat with the oil and cooked onions.
- Combine roasted tomatoes: Once tomatoes and garlic are roasted, carefully add them to the pot and stir to combine all the ingredients.
- Add broth and simmer: Pour in 4 cups of chicken or vegetable broth, bring to a simmer, and cook partially covered for about 20 minutes, or until the sweet potatoes are soft and falling apart. Add more broth or water as needed to maintain a soup consistency and adjust seasoning.
- Add spinach (optional): Stir in fresh spinach and allow it to wilt during the last few minutes of simmering.
- Blend soup: Remove the pot from heat. Using an immersion blender, blend the soup to desired consistency—smooth with some texture is recommended. Alternatively, blend in batches using a countertop blender and return to the pot.
- Add fresh basil: Stir in sliced fresh basil to infuse the soup with herbal freshness.
- Serve: Serve the soup hot garnished with additional fresh basil and accompanied by crusty bread for dipping and soaking.
Notes
- Roasting the tomatoes and garlic deepens the soup’s flavor, but if short on time, canned whole tomatoes or fresh tomatoes can be used instead.
- Fresh basil can be substituted with a teaspoon or two of pesto added at the end for a similar flavor enhancement.
- For added richness, swirl in heavy cream or crème fraîche before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
