Description
A cozy, bright soup featuring roasted sweet potatoes, tomatoes, and Italian seasoning that creates a fragrant, smooth texture with a hint of tang.
Ingredients
Scale
- 2 large sweet potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into roughly 1-inch pieces.
- Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25–30 minutes until tender and browned.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 4–5 minutes.
- Add the roasted sweet potatoes, diced tomatoes (with juices), vegetable broth, and Italian seasoning. Bring to a boil, then reduce to simmer for 15 minutes.
- Blend the soup until smooth, using an immersion blender or transferring in batches to a blender.
- Taste and adjust salt and pepper. If too thick, add more broth or water to reach desired consistency, and serve warm garnished with fresh basil.
Notes
For extra creaminess, add a splash of coconut milk when blending. This soup can be stored in the refrigerator for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 900mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3.5g
- Cholesterol: 0mg