What are the main ingredients in TOMATO & ROAST SWEET POTATO SOUP?

Oil (cooking, olive or coconut), Salt & Pepper, Butter, Blender, Water, Paper Towel

What is the nutritional information of TOMATO & ROAST SWEET POTATO SOUP?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TOMATO & ROAST SWEET POTATO SOUP?

ROAST THE SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. SMOOTH & CREAMY: When the soup has reduced, add in the cooked sweet potato. Pour the soup and sweet potato into a blender or food processor and blend until smooth. Return the soup to the pot and stir through three-quarters of the crème fraîche, reserving a little for garnish. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary. WARM THE BELLY & THE SOUL: Fill up two bowls with tomato and roast sweet potato soup. Stir through the remaining crème fraîche and garnish with a sprinkle of fresh, chopped chives. Serve the cheese toasties on the side for dunking. Scrumptious, Chef! ALL SOUPED UP: Boil the kettle. Place a large pot (that has a lid) over a medium-high heat. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pour in 600ml of boiling water and stir through. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid on for 10-15 minutes until thickened and reduced. TOASTIE TIME: Butter each slice of country loaf on one side. Place a large pan over a medium heat. When hot, place two slices in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning on top. Close up with the other two slices, buttered-side up. Allow the toasties to grill on one side for 2 minutes until beginning to brown. Flip over and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese melted. Allow to drain on some paper towel before serving.

What should be prepared from my kitchen to make TOMATO & ROAST SWEET POTATO SOUP?

Oil (cooking, olive or coconut), Salt & Pepper, Butter, Blender, Water, Paper Towel

TOMATO & ROAST SWEET POTATO SOUP

Name: TOMATO & ROAST SWEET POTATO SOUP
Prep time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Butter; Blender; Water; Paper Towel

Nothing warms the body and soul like a luxurious tomato soup. With added vitality from sweet potato, gochujang paste, crème fraîche, and a crunchy Schoon country loaf crammed with gooey mozzarella.

TOMATO & ROAST SWEET POTATO SOUP

with spicy gochujang & a cheesy country loaf toastie

Hands on Time: 25 - 35 minutes

Overall Time: 50 - 60 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Creme Fraiche
Fresh Chives
Gochujang Paste
Grated Mozzarella
Onion
Onions
Slices of Schoon Country Loaf
Sweet Potato
Tomato Paste
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Butter
Blender
Water
Paper Towel

Photo of TOMATO & ROAST SWEET POTATO SOUP

Serves 1

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
ALL SOUPED UP
Boil the kettle. Place a large pot (that has a lid) over a medium-high heat. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pour in 300ml of boiling water and stir through. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid on for 10-15 minutes until thickened and reduced.
SMOOTH & CREAMY
When the soup has reduced, add in the cooked sweet potato. Pour the soup and sweet potato into a blender or food processor and blend until smooth. Return the soup to the pot and stir through three-quarters of the crème fraîche, reserving a little for garnish. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary.
TOASTIE TIME
Butter both slices of country loaf on one side. Place a pan over a medium heat. When hot, place one slice in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning on top. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side for 2 minutes until beginning to brown. Flip over and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese melted. Allow to drain on some paper towel before serving.
WARM THE BELLY & THE SOUL
Fill up a bowl with tomato and roast sweet potato soup. Stir through the remaining crème fraîche and garnish with a sprinkle of fresh, chopped chives. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!

Sweet Potato - 250g
Onion - 1
Vegetable Stock - 10ml
Tomato Paste - 15ml
Cooked Chopped Tomato - 200g
Gochujang Paste - 20ml
Crème Fraîche - 100ml
Slices of Schoon Country Loaf - 2
Grated Mozzarella - 75g
Fresh Chives - 3g

Download the Recipe

Serves 2

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
ALL SOUPED UP
Boil the kettle. Place a large pot (that has a lid) over a medium-high heat. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pour in 600ml of boiling water and stir through. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid on for 10-15 minutes until thickened and reduced.
SMOOTH & CREAMY
When the soup has reduced, add in the cooked sweet potato. Pour the soup and sweet potato into a blender or food processor and blend until smooth. Return the soup to the pot and stir through three-quarters of the crème fraîche, reserving a little for garnish. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary.
TOASTIE TIME
Butter each slice of country loaf on one side. Place a large pan over a medium heat. When hot, place two slices in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning on top. Close up with the other two slices, buttered-side up. Allow the toasties to grill on one side for 2 minutes until beginning to brown. Flip over and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese melted. Allow to drain on some paper towel before serving.
WARM THE BELLY & THE SOUL
Fill up two bowls with tomato and roast sweet potato soup. Stir through the remaining crème fraîche and garnish with a sprinkle of fresh, chopped chives. Serve the cheese toasties on the side for dunking. Scrumptious, Chef!

Sweet Potato - 500g
Onion - 1
Vegetable Stock - 20ml
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Gochujang Paste - 40ml
Crème Fraîche - 200ml
Slices of Schoon Country Loaf - 4
Grated Mozzarella - 150g
Fresh Chives - 5g

Download the Recipe

Serves 3

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
ALL SOUPED UP
Boil the kettle. Place a large pot (that has a lid) over a medium-high heat. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pour in 600ml of boiling water and stir through. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid on for 10-15 minutes until thickened and reduced.
SMOOTH & CREAMY
When the soup has reduced, add in the cooked sweet potato. Pour the soup and sweet potato into a blender or food processor and blend until smooth. Return the soup to the pot and stir through three-quarters of the crème fraîche, reserving a little for garnish. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary.
TOASTIE TIME
Butter each slice of country loaf on one side. Place a large pan over a medium heat. When hot, place two slices in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning on top. Close up with the other two slices, buttered-side up. Allow the toasties to grill on one side for 2 minutes until beginning to brown. Flip over and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese melted. Allow to drain on some paper towel before serving.
WARM THE BELLY & THE SOUL
Fill up two bowls with tomato and roast sweet potato soup. Stir through the remaining crème fraîche and garnish with a sprinkle of fresh, chopped chives. Serve the cheese toasties on the side for dunking. Scrumptious, Chef!

Sweet Potato - 500g
Onion - 1
Vegetable Stock - 20ml
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Gochujang Paste - 40ml
Crème Fraîche - 200ml
Slices of Schoon Country Loaf - 4
Grated Mozzarella - 150g
Fresh Chives - 5g

Download the Recipe

Serves 4

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ALL SOUPED UP
Boil the kettle. Place a large pot (that has a lid) over a medium-high heat. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pour in 1L of boiling water and stir through. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid on for 10-15 minutes until thickened and reduced.
SMOOTH & CREAMY
When the soup has reduced, add in the cooked sweet potato. Pour the soup and sweet potato into a blender or food processor and blend until smooth. Return the soup to the pot and stir through three-quarters of the crème fraîche, reserving a little for garnish. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary.
TOASTIE TIME
Butter each slice of country loaf on one side. Place a large pan over a medium heat. When hot, place two slices in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning on top. Close up with two more slices, buttered-side up. Allow the toasties to grill on one side for 2 minutes until beginning to brown. Flip over and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese melted. Allow to drain on some paper towel before serving. Repeat for the other two toasties. If you’d like, you can assemble each toastie first and place on a baking tray, with the buttered-sides facing outward. Bake in the oven on the highest rack for 3-5 minutes on each side
WARM THE BELLY & THE SOUL
Fill up four bowls with tomato and roast sweet potato soup. Stir through the remaining crème fraîche and garnish with a sprinkle of fresh, chopped chives. Serve the cheese toasties on the side for dunking. Scrumptious, Chef!