roasted tomato and sweet potato soup

This roasted tomato and sweet potato soup is a vibrant, warming bowl that celebrates the peak of summer and the comfort of a home-cooked meal. Roasting brings out the deep, natural sweetness of both the tomatoes and the sweet potatoes, creating a beautifully balanced soup that is both cozy and light. It's the kind of meal that feels right any time of year, whether you're looking to stretch the summer harvest or find comfort on a cool evening.

Sweet potatoes are a nutrient-rich powerhouse, packed with fiber, beta-carotene, and vitamin C. Combined with juicy summer tomatoes, which are rich in antioxidants like lycopene, this soup offers a satisfying and healthy option for lunch or dinner. Blended until silky and smooth, it’s naturally gluten-free and can be made vegan by swapping in plant-based yogurt or coconut cream for garnish. It's also a great make-ahead option for busy weeks and freezes well for future meals.

The recipe highlights just how well fresh, seasonal ingredients can come together into something greater than the sum of their parts. A drizzle of yogurt, a handful of herbs, or even a slice of crusty bread on the side makes it feel like a full meal. Whether you serve it as a first course or a stand-alone bowl, this soup is a great way to enjoy the abundance of local produce in a new and nourishing way.

Photo and recipe adapted from

olive and mango

Visit their site to see the original recipe or scroll down for our interpretation.

Roasted tomato and sweet potato soup

prep time: 15 min

cook time: 55 min

4-6 servings

Ingredients

2 tbsp of olive oil

1 tbsp of butter (replace with olive oil as an alternative)

6-8 small to medium sized tomatoes

4 cloves garlic

¼ tsp each of fresh or dried rosemary and dried oregano

1 onion

4 small to medium sized sweet potatoes

4 cups of broth chicken or vegetable

½ cup of fresh spinach (optional )

½ cup of fresh basil and more for garnish

Salt and pepper to taste

preparation

1. prep the vegetables.
   Take the skin off and crush garlic. Chop onion. Peel and chop sweet potatoes. Chop spinach. Slice basil.

2. Preheat oven to 400°F and while that is preheating slice tomatoes and put on baking sheet with garlic. Drizzle over and toss with 1 tbsp of olive oil and sprinkle with salt, pepper and herbs. Roast for about 20-30 min depending on the size of the slices. You want the skin to start to look wrinkly but you don’t want them completely dehydrated.

3. When the tomatoes are almost done, heat the remaining tbsp of olive oil and butter into a large pot and add the onions and sauté until soft and translucent. Season with salt and pepper.

4. Add the sweet potatoes to the pot and stir to coat

5. Carefully add the roasted tomatoes and garlic to the pot once out of the oven and give everything a good stir

6. Add broth and let simmer half covered with the lid for approx. 20 minutes or until the sweet potatoes are soft and almost falling apart (add more water or broth as needed — do not let it completely dry out, also test occasionally for seasoning)

7. Add in your sliced spinach (if using) and simmer for a few more minutes until it’s wilted

8. Take the pot off the heat and using an immersion blender (could also do batches in a blender and then return to pot) blend soup to the consistency you desire (I like it smooth but with a few veggie stragglers left for a little more texture)

9. Stir in your sliced basil

10. Serve with crusty bread and enjoy!

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