Warm up Sweet Potato & Tomato Soup

By 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 froze 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!

 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) frozen tomatoes, thawed. Or fresh tomatoes, cored and roughly chopped, or canned diced tomatoes with their juices.
 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

Melt butter or oil over medium-low heat in a large soup pot. Add onion, and cook till it's very soft for 10-15 min. Add minced garlic, and cook for 1-2 more min.

2

Add peeled and diced sweet potato peeled, spices and salt. Stir well, then cover and cook 8-10 min.

3

Uncover, add tomatoes and stock, bring to boil and reduce heat to simmer. Cook until potatoes are totally soft, another 8-10 minutes.

4

Add basil leaves and purée, adding additional cream or coconut milk for a richer texture.

Ingredients

 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) frozen tomatoes, thawed. Or fresh tomatoes, cored and roughly chopped, or canned diced tomatoes with their juices.
 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

Directions

1

Melt butter or oil over medium-low heat in a large soup pot. Add onion, and cook till it's very soft for 10-15 min. Add minced garlic, and cook for 1-2 more min.

2

Add peeled and diced sweet potato peeled, spices and salt. Stir well, then cover and cook 8-10 min.

3

Uncover, add tomatoes and stock, bring to boil and reduce heat to simmer. Cook until potatoes are totally soft, another 8-10 minutes.

4

Add basil leaves and purée, adding additional cream or coconut milk for a richer texture.

Warm up Sweet Potato & Tomato Soup

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