Go Back

Roasted tomato and sweet potato soup

This vegan roasted tomato and sweet potato soup is really lovely on breezy Summer evenings. You can roast the veggies days ahead (then chill or freeze) and warm it up with the hot stock on the day of serving. I served it withvegan,gluten-free grilled red pepper and onion scones, but toast, flatbread or wholesome bread rolls would be nice too.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large ripe tomatoes
  • 1 red onion
  • 4 cloves of garlic
  • 2 celery stalks
  • 2 medium carrots
  • 1 large sweet potato peeled
  • 2 Tbsp olive oil
  • 1 tsp dried oregano
  • 500 ml vegetable stock approx.
  • Chilli flakes optional
  • 1 Tbsp cider vinegar
  • 1 handful coriander or basil leaves
  • Salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes in half and put them a large baking tray.
  3. Roughly chop the celery and carrot. Peel and cut the onion into thin wedges. Peel the sweet potato then dive into 3 cm chunks. Put the chopped veggies around the tomatoes. Scatter the garlic cloves around the tomatoes.
  4. Drizzle with the oil and dust with the oregano and chilli flakes (if used). Season with salt and pepper. Combine well, then bake for 25-30 minutes until the vegetables have softened.
  5. Transfer the roasted vegetables to a saucepan, including the cooking jus. Add the stock and bring to the boil.
  6. Turn off the heat, add the fresh herbs and the vinegar.
  7. Using a hand-held blender, whiz the soup until you get a smooth texture. Add more stock if it’s too thick.
  8. Serve warm with freshly ground pepper and a pinch of dried chilli flakes.