Warm up Sweet Potato & Tomato Soup
February 15, 2017
I really wanted a grilled cheese and tomato soup because it was one of those chill-you-to-the-bone days. Of course, it being February, there were no tomatoes or basil leaves in the garden-- just snow. But I did have a quart of our frozen tomatoes on hand, as well as a few sweet potatoes and cubes of minced basil in olive oil that I put up last summer. I pulled up our Tomato Basil Soup recipe, tweaked it a little, and I found my perfect for winter, warm-up soup. Enjoy!
1Melt butter or oil over medium-low heat in a large soup pot. Add onion, and cook till it's almost melted for 10-15 min. Add minced garlic, and cook for 1-2 more min.
2Add peeled, small dice sweet potatoes, spices and salt stir to coat. Cover and cook 8-10 min.
3Add tomatoes and stock, bring to boil and reduce heat to simmer. Cook until potatoes are totally soft, another 8-10 minutes.
4Add basil leaves and purée, adding cream or coconut milk for a richer texture.
10-12 leaves fresh basil (about 2-3 tbsp, or 2 frozen ice cubes of preserved basil, preferably in butter or oil. Click here for more info on freezing and preserving basil.)