Fall tomato soup with sweet potato


Oh hey there, it’s been a while. Summer is gone and we are welcoming fall.
Fall, especially in the beginning, is kind of a really awesome looking season. It also brings all these root vegetables, squashes, pumpkins and other garden delights, while tomatoes and peppers and even some greens are still available leftovers from the summer. I love fall.

The original recipe came from my dad. He used to make creamy tomato soup and I used to love it a lot. The ingredients he used were pretty much the same: tomatoes, peppers, potatoes, carrots and cream.

This soup was so good, so when I moved out and started cooking and having people over at my place, I asked him for the recipe and made this soup a couple of times. Then my friends liked it too and quite a few times my good friend would stop by after work with the bag full of soup ingredients so I would make him this soup.

It’s been a while since the last time I made it. I learned a little more and developed my own preferences.
To start with: no cream. Seriously, it’s an ode to all the fall goodness, why to mix in heavy dairy products?
Then, no potato. I just don’t like it, nobody in my family eats it. But for the soup it is kind of crucial (I can see an option here, how to make it ‘creamy’ without potatoes and cream, but with cashew ‘cream’..haven’t tried it though).
But, what about sweet potato?
Sweet potato. Rich in vitamins, antioxidants, anti-inflammatory pigments full sweet vegetable is pretty awesome. Could be a base for pretty much anything: stew, soup, burgers, desert…
It brings sweetness and creaminess to pretty much any dish.
It works great here as well. The soup turned out sweet, but with a slight acidic hint (here come tomatoes), rich and creamy. It’s kind of a meal you have in no rush, enjoying every sip of it.