Over the weekend, there was a feeling of fall in the air and I had a sudden craving for tomato soup. This Roasted Sweet Potato Tomato Soup, which came together just in time to enjoy with grilled cheese during lunch, hit the spot and L loved it. I didn’t realize she even liked tomato soup until she stole a bowl I had ordered at a restaurant recently!
We still have a lot of fresh tomatoes, so that’s what I used in this recipe, though diced canned tomatoes could work in a pinch (and you won’t have to cook it as long!). There’s an option to make the recipe vegan if you swap in olive oil for the butter and the creaminess comes from the sneaky inclusion of roasted sweet potatoes. The texture is smooth, the flavor is bright and a little sweet, and the basil adds just the right undertone.
The soup is thin enough that your toddler could drink it in a sippy cup or use a spoon to enjoy it from a little cup or bowl. It pairs well with crackers and cheese, or grilled cheese (of course!), and it stores well in the fridge. Bonus: You can even use it as pasta sauce!Print
You can roast the sweet potato up to 3 days ahead of time or simply use canned butternut squash instead. Taste the soup after pureeing and add a little more salt if needed.
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 5 cups diced fresh tomatoes
- 3 cloves garlic
- 1 small-medium roasted sweet potato*
- 2 sprigs fresh basil (about 8 leaves or so)
- Warm butter in a wide bottom pan or skillet over medium. Add the onion and sprinkle with salt. Stir to coat and let cook until just starting to soften, about 5 minutes, stirring regularly.
- Add tomatoes and garlic, stir, and cover. Turn heat to low and simmer for about 10-15 minutes or until tomatoes are broken down.
- Puree in a blender with sweet potato and basil until very smooth. Serve warm.
*Do Ahead: To roast sweet potatoes, wash and dry. Poke all over with a paring knife. Wrap in foil and bake at 375 degrees F for 45-60 minutes, or until very soft.