What are the main ingredients in Roast Tomato & Sweet Potato Soup?

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

What is the nutritional information of Roast Tomato & Sweet Potato Soup?

Calories: 1141, Carbs: 110 grams, Fat: grams, Protein: 34.2 grams, Sugar: 43.9 grams, Salt: 2418 grams

How do I prepare Roast Tomato & Sweet Potato Soup?

LAYERS OF FLAVOUR: Place a large pot with a lid over a medium-high heat. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the diluted vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid slightly on for 10-15 minutes until thickened and reduced. SWEET ROAST & STOCK: Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Dilute the stock in 250ml of boiling water. SOUP’S UP!: Fill up bowls with tomato and roast sweet potato soup. Swirl 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! BLEND, STIR, SEASON: When the soup has reduced, place the soup and the roasted sweet potato into a blender and pulse until smooth. Loosen with a splash of water if too thick. Return the soup to the pot and stir through ¾ of the crème fraîche, reserving a little for styling later. Season. Pop on the lid and keep warm over low heat (stirring occasionally, if necessary). CHEESE TOASTIE: Butter the country loaf slices on one side. Place a pan over a medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning, we’d even recommend a little paprika, 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 paper towel before serving.

What should be prepared from my kitchen to make Roast Tomato & Sweet Potato Soup?

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

Roast Tomato & Sweet Potato Soup

Nothing warms the body and soul like a luxurious tomato soup. The sweet potato adds vitality, and a little kick of gochujang paste completes a beautiful flavour profile. The edges are smoothed with creamy crème fraîche, and a crunchy Schoon country loaf crammed with gooey mozzarella.

Roast Tomato & Sweet Potato Soup

with spicy gochujang & a gooey grilled cheese toastie

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

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

Photo of Roast Tomato & Sweet Potato Soup

Serves 1

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Dilute the stock in 125ml of boiling water.
LAYERS OF FLAVOUR
Place a pot with a lid over a medium-high heat. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add the diluted vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid slightly on for 10-15 minutes until thickened and reduced.
BLEND, STIR, SEASON
When the soup has reduced, add in the roasted sweet potato. Pour the soup and sweet potato into a blender and pulse until smooth. Return the soup to the pot and stir through ¾ of the crème fraîche, reserving a little for dolloping. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary.
CHEESE TOASTIE
Butter the country loaf slices on one side. Place a pan over a medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning, we’d even recommend a little paprika, 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 paper towel before serving.
SOUP’S UP!
Fill up a bowl with tomato and roast sweet potato soup. Swirl 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
Vegetable Stock - 10ml
Onion - 1
Cooked Chopped Tomato - 200g
Tomato Paste - 15ml
Gochujang Paste - 20ml
Crème Fraîche - 100ml
Schoon Country Loaf Slices - 2
Grated Mozzarella - 75g
Fresh Chives - 3g

Download the Recipe

Serves 2

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Dilute the stock in 250ml of boiling water.
LAYERS OF FLAVOUR
Place a large pot with a lid over a medium-high heat. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the diluted vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid slightly on for 10-15 minutes until thickened and reduced.
BLEND, STIR, SEASON
When the soup has reduced, place the soup and the roasted sweet potato into a blender and pulse until smooth. Loosen with a splash of water if too thick. Return the soup to the pot and stir through ¾ of the crème fraîche, reserving a little for styling later. Season. Pop on the lid and keep warm over low heat (stirring occasionally, if necessary).
CHEESE TOASTIE
Butter the country loaf slices on one side. Place a pan over a medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning, we’d even recommend a little paprika, 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 paper towel before serving.
SOUP’S UP!
Fill up bowls with tomato and roast sweet potato soup. Swirl 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 - 500g
Vegetable Stock - 20ml
Onions - 2
Cooked Chopped Tomato - 400g
Tomato Paste - 30ml
Gochujang Paste - 40ml
Crème Fraîche - 200ml
Schoon Country Loaf Slices - 4
Grated Mozzarella - 150g
Fresh Chives - 5g

Download the Recipe

Serves 3

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Dilute the stock in 375ml of boiling water.
LAYERS OF FLAVOUR
Place a large pot with a lid over a medium-high heat. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the diluted vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid slightly on for 15-20 minutes until thickened and reduced.
BLEND, STIR, SEASON
When the soup has reduced, place the soup and the roasted sweet potato into a blender and pulse until smooth. Loosen with a splash of water if too thick. Return the soup to the pot and stir through ¾ of the crème fraîche, reserving a little for styling later. Season. Pop on the lid and keep warm over low heat (stirring occasionally, if necessary).
CHEESE TOASTIE
Butter the country loaf slices on one side. Place a pan over a medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning, we’d even recommend a little paprika, 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 paper towel before serving.
SOUP’S UP!
Fill up bowls with tomato and roast sweet potato soup. Swirl 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 - 750g
Vegetable Stock - 30ml
Onions - 3
Cooked Chopped Tomato - 600g
Tomato Paste - 45ml
Gochujang Paste - 60ml
Crème Fraîche - 300ml
Schoon Country Loaf Slices - 6
Grated Mozzarella - 225g
Fresh Chives - 8g

Download the Recipe

Serves 4

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Dilute the stock in 375ml of boiling water.
LAYERS OF FLAVOUR
Place a large pot with a lid over a medium-high heat. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add the diluted vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid slightly on for 15-20 minutes until thickened and reduced.
BLEND, STIR, SEASON
When the soup has reduced, place the soup and the roasted sweet potato into a blender and pulse until smooth. Loosen with a splash of water if too thick. Return the soup to the pot and stir through ¾ of the crème fraîche, reserving a little for styling later. Season. Pop on the lid and keep warm over low heat (stirring occasionally, if necessary).
CHEESE TOASTIE
Butter the country loaf slices on one side. Place a pan over a medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning, we’d even recommend a little paprika, 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 paper towel before serving.
SOUP’S UP!
Fill up bowls with tomato and roast sweet potato soup. Swirl 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!