Friday, 21 June 2013

Roasted Tomato and Sweet Potato Soup

No photo for this, unfortunately. It's one that I started as I prepared breakfast at 6.30am, then left on the hob for the children to have for their dinner, with sandwiches. It has a lovely sweet, but tangy taste, and can be made more substantial with the addition of red lentils.


  • 3-4 ripe tomatoes, sliced in half
  • A few pinches of dried, mixed Italian herbs (oregano, thyme, marjoram etc.)
  • Olive oil to drizzle
  • 1 small sweet potato, peeled and cut into 2 cm chunks
  • (Optional) 2 tablespoons of red lentils, rinsed and drained
  • 350ml chicken or vegetable stock (I use Kallo organic chicken stock cubes)
  • 1/2 an onion, sliced
  • 1 small potato, roughly diced
  • 25g butter
  • Salt and ground black pepper
  • (Optional) spoonful of creme fraiche
Serves 3-4


  • Place the tomatoes onto a baking tray, cut side up. Grind a twist of salt, pepper and a sprinkle of dried herbs onto each one, and drizzle with a little olive oil. Place in the oven at 185 degrees for 35 minutes
  • Melt the butter in a heavy-based pan and add the onions, potato and sweet potato. Stir for 5 minutes until the onion is softened
  • Add the tomatoes and all the baking tray juices (and optional the red lentils), and heat until bubbling
  • Add the chicken stock, so that the vegetables are just covered. Bring to the boil, then reduce to a gentle boil, cover the pan and leave for 30 minutes
  • Once the cooking is finished, blend to a smooth consistency, and swirl in the creme fraiche, if desired
  • Serve with thick, buttered toast - even better if there are poppy or sesame seeds involved

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