Sweet potato and tomato soup

This recipe is the last one I’ll be making with the tomato sauce I canned from last year’s harvest. I always try to preserve a lot of tomatoes as sauce for spaghetti, soup, or tomato pie. The herbs I’m using are fresh from the garden, but I’m still buying sweet potatoes from the supermarket.


Despite the store-bought sweet potatoes, this is a great recipe for rainy spring days. First, I cut the onion and garlic. I caramelize these and add sweet potato chunks with ½ cup of water. Let the sweet potato cook for 10 minutes and add the tomato sauce. Let it cook for another 10 minutes and then use a food processor to puree everything. Add the chopped herbs and spices. Bring it to boil with everything mixed in and then turn off the heat. I prefer to let soup sit in the fridge overnight before eating it. Most soups taste better that way.



  • 2x 500ml jars of tomato sauce
  • Large sweet potato
  • 1 onion
  • 2 cloves of garlic
  • Herbs: Rosemary, sage, thyme, parsley, chives
  • Spices: Turmeric, salt, black pepper



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