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
TOMATO & ROAST SWEET POTATO SOUP
with spicy gochujang & a cheesy country loaf toastie
Hands on Time: 25 - 35 minutes
Overall Time: 50 - 60 minutes
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
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
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
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
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!
Sweet Potato - 1kg
Onions - 2
Vegetable Stock - 40ml
Tomato Paste - 60ml
Cooked Chopped Tomato - 800g
Gochujang Paste - 80ml
Crème Fraîche - 400ml
Slices of Schoon Country Loaf - 8
Grated Mozzarella - 300g
Fresh Chives - 10g
Frequently Asked Questions
What is the preparation time for TOMATO & ROAST SWEET POTATO SOUP?
The preparation time for TOMATO & ROAST SWEET POTATO SOUP with spicy gochujang & a cheesy country loaf toastie is between 25 and 35 minutes.
What is the total time required to make TOMATO & ROAST SWEET POTATO SOUP with spicy gochujang & a cheesy country loaf toastie?
The total time required to make TOMATO & ROAST SWEET POTATO SOUP with spicy gochujang & a cheesy country loaf toastie is between 50 and 60 minutes.
How many servings does TOMATO & ROAST SWEET POTATO SOUP provide?
4 servings
What are the main ingredients in TOMATO & ROAST SWEET POTATO SOUP?
Cooked Chopped Tomato, Creme Fraiche, Fresh Chives, Gochujang Paste, Grated Mozzarella, Onion, Onions, Slices of Schoon Country Loaf, Sweet Potato, Tomato Paste, Vegetable Stock
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?
Cooked Chopped Tomato, Creme Fraiche, Fresh Chives, Gochujang Paste, Grated Mozzarella, Onion, Onions, Slices of Schoon Country Loaf, Sweet Potato, Tomato Paste, Vegetable Stock
How many calories does TOMATO & ROAST SWEET POTATO SOUP have?
calories
How much fat content does TOMATO & ROAST SWEET POTATO SOUP have?
grams
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