Warm up Sweet Potato & Tomato Soup

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February 15, 2017

Warm up Sweet Potato & Tomato Soup 0 5 0

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.


1 tbsp butter or oil

1 whole onion, diced

2 garlic cloves, minced

1/2 tsp each garlic powder, onion powder, turmeric and black pepper

1 tsp salt

2 medium sweet potatoes, peeled and diced

1 quart (4 cups) thawed tomatoes (or cored and roughly chopped fresh, or canned diced tomatoes in juice)

3 cups stock

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.)

1.5-2 cups milk, cream or coconut milk


1 Review

Monica Matia

September 30, 2017

This is great -so easy! I used the FF frozen tomatoes. I pureed everything in the Nutribullet.

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