This weekend’s recipe is a tasty, warming soup packed full of super-healthy sweet potatoes and tomatoes, given a lot of extra flavour with garlic, rosemary and and little hint of smoky pimentón. A delicious recipe for us in the northern hemisphere as we move into the colder months (British Summer Time ended yesterday, which always feels like a bit step towards winter!).
Although this recipe is incredibly easy, it does take time, because the veg is in the oven for a while, so if this soup is appearing on your menu, remember that there is at least 40 minutes oven time before you get started actually making the soup. A top tip is to roast a tray of tomatoes and sweet potatoes whilst you have your oven on for something else and then pop the veg into the fridge or freezer to quickly turn into soup later in the week.
Roast Sweet Potato and Tomato Soup
- 1kg vine ripened tomatoes, cut into quarters
- 500g sweet potato, peeled and cut into 5cm (2in) chunks
- 2 large cloves garlic
- 4-5 sprigs fresh rosemary
- 2 tbsp olive oil
- 750ml chicken or vegetable stock or water
- 1/4tsp smoked Pimentón de la Vera (paprika – I like the kind that comes in little red tins).
- Salt & pepper
You will need a large baking dish or tray so that the veg can be spread out in a single layer – as a guide, my pan is about 40cm by 30cm.
- Preheat oven to 200C, Gas Mark 6, 400F, whilst you prepare the vegetables.
- Without peeling them, lightly crush the garlic cloves with the back of a large knife or give them a quick thump in a pestle and mortar. The aim is to just break them open a little rather than squish them.
- Put the olive oil in the baking dish and add the chopped vegetables, garlic, and rosemary. Season with a little salt and pepper, then turn the veggies over a few times so that they are covered in oil. When the oven is at temperature, pop the baking tray in the oven and roast for at least 40 mins (you might be able to get away with a bit less time if you have a fan oven). The picture shows how the tomatoes and potatoes should look when they are done:
- Slip the skins of the 2 cloves of garlic and then transfer everything from the baking dish into a large saucepan – making sure you scrape out any yummy caramelised bits, you don’t want to lose any flavour.
- Add the stock and the pimentón and then bring the soup to the boil, and simmer very gently for about 10 minutes. After about 5 minutes you can start squishing the sweet potato and tomato into the liquid (with a wooden spoon or potato masher), creating a very lumpy soup.
- Tip the contents of the pan into a large jug or bowl and rinse out the saucepan. Place a sieve over the pan, ladle some of the soup into the sieve, and rub it through the sieve with a wooden spoon, until you are just left with rosemary stalks and tomato seeds and skins – repeat until all the soup is sieved. I admit, this stage is a bit tedious and hard on your arms, but doesn’t really take too long. If your really can’t be bothered, you could just fish out the rosemary stalks and then blend the soup, but I find the tomato seeds and skins can give a rather bitter flavour (especially if your tomatoes aren’t home grown).
- Heat the soup gently again and add more pimenton and seasoning if you fancy it.
- Serve with a little dollop of crème fraîche, sour cream or natural yoghurt, a sprinkle of chopped rosemary and a grinding of black pepper.
For more recipes do visit my directory of Very Berry recipes.