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Tomato and sweet potato soup recipe
There are plenty of tomatoes in the fridge, and to be honest, some of them don’t even look so good. This means that tomato soup is on it’s way, and I also had a sweet potato that gives the soup a
wonderful, thick and delicious texture. I’m not sure if you eat it with a spoon or if you dip challah in it.
I love this soup and the big bonus is the sweet potato. It gives the soup something that no other
vegetable does. I enjoy eating this soup so much, sip after sip, and it doesn’t matter to me whether it’s winter or summer.
4 Servings
Ingredients:
6 ripe, soft tomatoes / a can of diced / crushed tomatoes
A large onion, diced
A medium sweet potato
A teaspoon of crushed garlic
5 cups of water (liter + cup)
250 ml of cooking cream (can)
Spices:
A tablespoon of sweet paprika
A half teaspoon of hot paprika
2 tablespoons of broth
A teaspoon of sugar
3/4 teaspoon of black pepper
A half teaspoon of salt
Preparation:
1. Heat a medium pot with 3 – 4 tablespoons of oil and start frying the onion until golden brown, add the diced tomatoes, sweet potato, water and the rest of the ingredients.
2. Bring to a boil, reduce heat and cook for 40 minutes. Blend the soup until smooth. If it is too thick, add a little water. Towards the end, add the cream and cook for another minute on the heat to balance the flavors.
