Creamy Roasted Tomato Soup with Sweet Potato Croutons (Dairy Free)
If you love creamy tomato soup, and prefer one that is also dairy free, this is the soup for you. Slow roasting the tomatoes, onions and garlic helps to develop the flavor of the soup even before the ingredients are simmered together. The sweet potato croutons are a clever play on bread croutons for soup. They are tasty and nourishing.
- Yield: 6 1x
- Category: Appetizer, Dinner, Lunch, Main Dish, Side Dish, Soup
- Cuisine: American
Ingredients
Scale
- 2 pounds vine ripened tomatoes (preferably organic, halved)
- 1 large red bell pepper (seeded, de-ribbed and quartered)
- 1 medium yellow onion (peeled and sliced)
- 3 cloves Garlic (smashed)
- 2 tsp sea salt
- 1 tbsp freshly ground pepper
- 1 tbsp Avocado oil or Olive Oil
- 4 cups vegetable stock (preferably organic)
- 1 15 oz. can garbanzo beans (preferably organic, drained and rinsed)
- 2 tbsp aged balsamic vinegar (such as Napa Valley Naturals Grand Reserve)
- 1 small fresh rosemary stalk (leaves only, minced)
For the sweet potato croutons
- 1 large sweet potato (preferably organic, washed )
- 2 tsp olive oil or avocado oil
Instructions
- Preheat your oven to 400℉.
- Line 2 rimmed cookie sheets with aluminum foil or silicon baking mats. Drizzle 1/2 the oil onto the foil or mat and arrange the tomatoes, peppers, garlic and onion in a single layer on both of the baking sheets, sprinkle 1/2 the salt, pepper and all of the minced rosemary on top. Drizzle the remaining oil on top of the veggies and roast for approximately 1hr. until the tomatoes and peppers are softened and the onion is starting to brown. Be careful not to burn the veggies.
- Remove the sheet pans from the oven and carefully transfer the veggies and their juices to a large stock pot over medium high heat. Then add the veggie stock, the rest of the salt and pepper and the garbanzo beans. Bring the soup to a boil and then reduce the heat to med-low. Simmer for approx. 30 minutes. Then puree the mixture well by using an immersion blender or carefully transfer the mixture in batches to the pitcher of a large blender. Puree the soup until smooth. If using a standard blender once all the soup is pureed, carefully transfer it back to the stock pot. Add the balsamic vinegar and stir in well.
For the sweet potato croutons
- Carefully prick the sweet potato with a fork and place it in an oven proof baking dish. Place the potato in the preheated 400℉ oven. (You can bake the potato at the same time that you are roasting the veggies to save time) Bake the potato for approximately 1 hour or until soft.
- Remove the sweet potato from the oven and allow it to cool for a bit. Slice the potato in at least 6, 1/2 inch thick slices. Heat a saute pan with 2 tsp of oil over medium hight heat. Add the slices of sweet potato and brown them on each side for approximately 2 minutes.
- Ladle the soup into bowls and place a crouton in the center. If you like, garnish with a sprig of fresh rosemary.
Enjoy!