Delicious Roasted Tomato Soup with Sweet Potatoes
Roasted tomato soup is a comforting dish that combines beloved ingredients like sweet potatoes and fresh herbs. This easy-to-make recipe transforms simple, leftover vegetables into a rich, delicious soup that’s perfect for any occasion. With minimal effort, you can create a bowl of warmth that’s both nourishing and flavorful!
Key Benefits of Roasting Tomatoes in Soup
Roasting tomatoes brings an exceptional depth of flavor to your soup. The process enhances the natural sweetness through caramelization, resulting in a taste that raw tomatoes simply cannot achieve. Notably, roasting tomatoes boosts their nutritional profile, particularly the bioavailability of a powerful antioxidant called lycopene.
Understanding Lycopene
Lycopene is an antioxidant prominently found in tomatoes. Studies suggest that increasing lycopene intake may reduce the risk of chronic diseases, including certain types of cancer and heart disease. By roasting, we not only enhance flavor but also maximize health benefits—making your soup not just tasty but also nutritious!
Roasting Vegetables: Elevating Soup Flavors
In this recipe, the combination of roasting sweet potatoes, peppers, and onions elevates the overall flavor profile of your roasted tomato soup. This method is straightforward—simply chop the vegetables, roast them, and blend. The simplicity of the process ensures ease without sacrificing taste.
Ingredient Harmony
When you combine roasted sweet potatoes, peppers, and onions, they create a delightful medley of flavors that complement the tomatoes exquisitely. After roasting, combining these ingredients in a pot with water, sea salt, and black pepper allows their essence to meld beautifully.
Recipe Ingredients for Roasted Tomato Soup
- 500g ripe tomatoes
- 2 large sweet peppers
- 1 large sweet potato
- 1 large onion
- A large handful of fresh parsley
- 500ml water
- 1 teaspoon sea salt
- A twist of black pepper
Steps to Create a Flavorful Roasted Tomato Soup
- Begin by cubing the sweet potato into small pieces, ideally less than half an inch, to ensure quick roasting.
- Spread the cubed sweet potato evenly on a baking tray and roast at 200°C (392°F) for about 20 minutes. They are ready when they’re tender enough to pierce with a fork.
- While the sweet potato roasts, deseed and slice the sweet peppers, and slice the onion.
- After 20 minutes, add the sliced peppers and onions to the baking tray along with the tomatoes, and roast everything together for another 15 minutes.
- Once roasted, transfer all vegetables into a large saucepan.
- Add the water, sea salt, and black pepper to the pot.
- Blend the soup using an immersion blender until you achieve a rustic consistency. If you prefer a smooth soup, blend until silky.
- Chop the parsley, removing any tough stems, and stir it into the soup while bringing it back to a boil.
- Allow it to simmer for a few minutes, and then it’s ready to serve.
Frequently Asked Questions
Can I add other vegetables to this soup?
Absolutely! Feel free to experiment by adding other roasted vegetables like carrots, zucchini, or celery for varied flavor and texture.
How long can I store leftover soup?
You can store leftover roasted tomato soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Just reheat before serving.
