Tomato and Sweet Potato Soup
Creamy tomato sweet potato soup is a simple and comforting dish that combines the bright flavor of tomatoes with the natural sweetness of sweet potatoes. The result is a smooth, nourishing soup that feels both hearty and light. Sautéed sweet onion cooked in ghee or butter creates a rich base, while basil and warm spices like galangal and bertram add a subtle depth of flavor. With just a few ingredients and easy steps, this soup is perfect for a cozy lunch or dinner.
Ingredients
· 2 cans (14.5 oz each) organic diced tomatoes or ~4 cups fresh tomatoes, chopped
· 1 large sweet potato, peeled and diced
· 1 large sweet onion, diced
· 1–2 tbsp ghee or butter
· 1 small handful fresh basil leaves
· ¼ tsp galangal
· ¼ tsp bertram
· Salt and pepper, to taste
· 1.5–2 liters water (use less water for a thicker soup, or add more if you prefer a more liquid consistency)
· Optional for extra creaminess: ¼ cup cream
· Optional for serving: cooked spelt pasta
Instructions
1. Sauté the onion
Heat the ghee or butter in a large pot over medium heat. Add diced onion and cook for about 5–7 minutes, stirring occasionally, until soft and slightly golden.
2. Add spices
Stir in the galangal, bertram, and a pinch of salt and pepper. Cook for about 1 minute to release the aromas.
3. Add vegetables
Add the diced sweet potato and tomatoes (with juices). Pour in about 1.5 liters of water and add the basil leaves. Bring to a gentle boil, then reduce heat.
4. Simmer
Cover and cook for 20–25 minutes, until the sweet potato is very tender.
5. Blend the soup
Remove the basil leaves. Use an immersion blender (or transfer to a blender) and blend until smooth and creamy. If the soup is too thick, add a little more water until the desired consistency is reached.
6. Finish
Stir in cream if using. Taste and adjust salt and pepper.
7. Serve
Serve hot. If desired, add cooked spelt pasta to the soup for a more filling meal.