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
Sweet Potato & Tomato Soup
with a cheese toastie
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
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
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 Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">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
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 20ml
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 Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">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
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 40ml
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 Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">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
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 60ml
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 Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!
Sweet Potato Chunks - 800g
Vegetable Stock - 20ml
Onions - 2
Cooked Chopped Tomato - 600g
Tomato Paste - 60ml
Gochujang - 40ml
Crème Fraîche - 200ml
White Farmstyle Bread Slices - 8
Grated Mozzarella Cheese - 200g
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 80ml
Frequently Asked Questions
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.
How many servings does Sweet Potato & Tomato Soup provide?
4 servings
What are the main ingredients in Sweet Potato & Tomato Soup?
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
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?
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
How many calories does Sweet Potato & Tomato Soup have?
1004 calories
How much fat content does Sweet Potato & Tomato Soup have?
grams
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