Go Back

Fire Roasted Tomato and Sweet Potato

This delicious, hearty roasted sweet potato and tomato soup is creamy and filling! It's vegan, gluten free, and packed with healthy nutrients.
Prep Time15 mins
45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: Dairy Free, Gluten Free, Soup, Vegan
Servings: 4 servings
Author: Nikki

Ingredients

  • 8 medium red tomatos
  • 4 medium sweet potato
  • 4 garlic cloves
  • 4 cups of vegetable broth low sodium
  • 1/2 cup chopped baby spinach
  • 1/4 tsp of cayenne pepper
  • pinch of salt and pepper

Instructions

  • Preheat oven to 400 degrees F
  • Slice sweet potato and onions then spread on nonstick sheet pan. Drizzle olive oil over top (optional). Half tomatoes and spread of baking sheet as well. Roast in oven for 30-40 minutes or until all veggies are soft.
  • In a large pot bring vegetable broth to a simmer.
  • Add in all ingredients (including baked veggies once they are done).
  • Take the pot off heat and let cool for 5-10 minutes.
  • Transfer to a blender, or put your immersion blender in pot. Blend all ingredients until fully smooth.
  • Garnish with whatever you would like! Serve.

Notes

* Watch the tomatoes! They sometimes burn easily. If they start to get black on outside, remove them from the oven and set aside.