Roasted Sweet Potato And Tomato Soup Food

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TOMATO-SWEET POTATO SOUP



Tomato-Sweet Potato Soup image

This sounds like an unusual combination, but it is actually quite yummy and perfect for one of those frosty days. A glass of riesling and some crusty bread are the perfect accompaniments to chase away the chill. Adapted from Good Food Magazine, December 1987.

Provided by JackieOhNo

Categories     Yam/Sweet Potato

Time 1h20m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2 cups chopped sweet onions
1 lb sweet potato, pared, cut into 1-inch cubes
1 lb russet potato, pared, cut into 1-inch cubes
1 teaspoon salt (or to taste)
1/8 teaspoon fresh ground pepper
1 pinch cayenne pepper
6 cups water
1 (15 ounce) can diced Italian tomatoes, drained
4 slices bacon, cooked crisp

Steps:

  • Heat oil in Dutch oven or large saucepan. Add onions and cook, stirring occasionally, until golden, about 10 minutes. Add all potatoes and stir to coat with oil. Sprinkle with salt, pepper, and cayenne, then pour in the water. Heat to boiling. Reduce heat and simmer uncovered until potatoes are very soft, about 30 minutes.
  • Puree about three-quarters of the potatoes in batches in food processor or blender. Return to soup and crush remaining large chunks with back of wooden spoon.
  • Stir in tomatoes and simmer 15 minutes. Crumble bacon over soup and serve hot.

Nutrition Facts : Calories 262.4, Fat 11.6, SaturatedFat 2.9, Cholesterol 10.3, Sodium 569.1, Carbohydrate 35.4, Fiber 5.4, Sugar 7.3, Protein 5.5

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