in Soup Recipes

Tomato and sweet potato cream soup

updated

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Ingredients for 4 servings:

  • 1 sweet potato(s), approx. 400 g
  • 1 tbsp olive oil
  • 1 onion(s), chopped
  • 1 clove(s) garlic, chopped
  • 600 ml vegetable stock
  • 600 ml tomato juice
  • 100 g cream cheese
  • 3 tbsp ajvar
  • 100 g parsley, finely chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Super delicious on the table in 20 minutes

Peel the sweet potato and cut into large cubes. Heat the olive oil and gently sauté the onions and garlic. Add the sweet potato cubes and fry briefly, stirring occasionally. Pour in the broth and tomato juice, bring to a boil, and simmer over low heat for about 8 minutes. Add the cream cheese and ajvar to the soup and blend until smooth. Season with salt and pepper. Serve in deep bowls and sprinkle with the chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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