What is the preparation time for Sweet Potato & Tomato Soup?

The preparation time for Sweet Potato & Tomato Soup with a cheese toastie is between 30 and 45 minutes.

What is the total time required to make Sweet Potato & Tomato Soup with a cheese toastie?

The total time required to make Sweet Potato & Tomato Soup with a cheese toastie is between 45 and 60 minutes.

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

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

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

Calories: 1004, Carbs: 128 grams, Fat: grams, Protein: 23.7 grams, Sugar: 35.5 grams, Salt: 1996 grams

How do I prepare Sweet Potato & Tomato Soup?

SOUP’S UP!: Bowl up the tomato & sweet potato soup. Swirl through the remaining crème fraîche and scatter over the crispy onion bits. Serve the cheese toastie on the side for dunking. Scrumptious, Chef! CHEESE TOASTIE: Butter the bread slices. Place a pan over medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle over the grated mozzarella and season. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side until starting to brown, 2 minutes. Flip over and grill the other side until the bread is golden and the cheese is melted, 2 minutes. Drain on paper towel before serving. 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 3⁄4 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). LAYERS OF FLAVOUR: Place a pot (with a lid) over medium-high heat. When hot, fry the diced onion until soft and translucent, 2-3 minutes. Add the diluted stock, the cooked chopped tomato, and the tomato paste. Stir in the gochujang (to taste - it’s spicy!) and season. Pop on the lid and bring to a boil. Once boiling, reduce the heat and gently simmer with the lid slightly on until thickened and reduced, 10-15 minutes. SWEET ROAST & STOCK: Preheat the oven to 200°C. Boil the kettle. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). Dilute the stock with 600ml of boiling water.

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

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

Sweet Potato & Tomato Soup

Name: Sweet Potato & Tomato Soup
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel; Butter

Forget that powder-based soup packet and join us in making a tomato soup that will have you smiling with every inviting sip. Oven-roasted sweet potato is swirled with a duo of tangy tomato ingredients, spiced with gojuchang & rich vegetable stock. Finished with crispy onion bits and a pan-toasted cheese toasty.

Sweet Potato & Tomato Soup

with a cheese toastie

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Creme Fraiche
Crispy Onion Bits
Gochujang
Grated Mozzarella Cheese
Onion
Onions
Sweet Potato Chunks
Tomato Paste
Vegetable Stock
White Farmstyle Bread Slices

From your kitchen:

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

Serves 1

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). Dilute the stock with 300ml of boiling water.
LAYERS OF FLAVOUR
Place a pot (with a lid) over medium-high heat. When hot, fry the diced onion until soft and translucent, 2-3 minutes. Add the diluted stock, the cooked chopped tomato, and the tomato paste. Stir in the gochujang (to taste - it’s spicy!) and season. Pop on the lid and bring to a boil. Once boiling, reduce the heat and gently simmer with the lid slightly on until thickened and reduced, 10-15 minutes.
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 3⁄4 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 bread slices. Place a pan over medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle over the grated mozzarella and season. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side until starting to brown, 2 minutes. Flip over and grill the other side until the bread is golden and the cheese is melted, 2 minutes. Drain on paper towel before serving.
SOUP’S UP!
Bowl up the tomato & sweet potato soup. Swirl through the remaining crème fraîche and scatter over the crispy onion bits. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!

Sweet Potato Chunks - 200g
Vegetable Stock - 5ml
Onion - 1
Cooked Chopped Tomato - 150g
Tomato Paste - 15ml
Gochujang - 10ml
Crème Fraîche - 50ml
White Farmstyle Bread Slices - 2
Grated Mozzarella Cheese - 50g
Crispy Onion Bits - 20ml

Download the Recipe

Serves 2

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). Dilute the stock with 600ml of boiling water.
LAYERS OF FLAVOUR
Place a pot (with a lid) over medium-high heat. When hot, fry the diced onion until soft and translucent, 2-3 minutes. Add the diluted stock, the cooked chopped tomato, and the tomato paste. Stir in the gochujang (to taste - it’s spicy!) and season. Pop on the lid and bring to a boil. Once boiling, reduce the heat and gently simmer with the lid slightly on until thickened and reduced, 10-15 minutes.
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 3⁄4 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 bread slices. Place a pan over medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle over the grated mozzarella and season. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side until starting to brown, 2 minutes. Flip over and grill the other side until the bread is golden and the cheese is melted, 2 minutes. Drain on paper towel before serving.
SOUP’S UP!
Bowl up the tomato & sweet potato soup. Swirl through the remaining crème fraîche and scatter over the crispy onion bits. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!

Sweet Potato Chunks - 400g
Vegetable Stock - 10ml
Onion - 1
Cooked Chopped Tomato - 300g
Tomato Paste - 30ml
Gochujang - 20ml
Crème Fraîche - 100ml
White Farmstyle Bread Slices - 4
Grated Mozzarella Cheese - 100g
Crispy Onion Bits - 40ml

Download the Recipe

Serves 3

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway). Dilute the stock with 900ml of boiling water.
LAYERS OF FLAVOUR
Place a pot (with a lid) over medium-high heat. When hot, fry the diced onion until soft and translucent, 2-3 minutes. Add the diluted stock, the cooked chopped tomato, and the tomato paste. Stir in the gochujang (to taste - it’s spicy!) and season. Pop on the lid and bring to a boil. Once boiling, reduce the heat and gently simmer with the lid slightly on until thickened and reduced, 10-15 minutes.
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 3⁄4 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 bread slices. Place a pan over medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle over the grated mozzarella and season. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side until starting to brown, 2 minutes. Flip over and grill the other side until the bread is golden and the cheese is melted, 2 minutes. Drain on paper towel before serving.
SOUP’S UP!
Bowl up the tomato & sweet potato soup. Swirl through the remaining crème fraîche and scatter over the crispy onion bits. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!

Sweet Potato Chunks - 600g
Vegetable Stock - 15ml
Onions - 2
Cooked Chopped Tomato - 450ml
Tomato Paste - 45ml
Gochujang - 30ml
Crème Fraîche - 150ml
White Farmstyle Bread Slices - 6
Grated Mozzarella Cheese - 150g
Crispy Onion Bits - 60ml

Download the Recipe

Serves 4

SWEET ROAST & STOCK
Preheat the oven to 200°C. Boil the kettle. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway). Dilute the stock with 1.2L of boiling water.
LAYERS OF FLAVOUR
Place a pot (with a lid) over medium-high heat. When hot, fry the diced onion until soft and translucent, 2-3 minutes. Add the diluted stock, the cooked chopped tomato, and the tomato paste. Stir in the gochujang (to taste - it’s spicy!) and season. Pop on the lid and bring to a boil. Once boiling, reduce the heat and gently simmer with the lid slightly on until thickened and reduced, 10-15 minutes.
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 3⁄4 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 bread slices. Place a pan over medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle over the grated mozzarella and season. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side until starting to brown, 2 minutes. Flip over and grill the other side until the bread is golden and the cheese is melted, 2 minutes. Drain on paper towel before serving.
SOUP’S UP!
Bowl up the tomato & sweet potato soup. Swirl through the remaining crème fraîche and scatter over the crispy onion bits. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!