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Creamy Roasted Tomato Soup with Sweet Potato Croutons (Dairy Free)

Creamy Roasted Tomato Soup with Sweet Potato Croutons
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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.

  • Author: Eating Enchanted
  • 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

  1. Preheat your oven to 400℉.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. Ladle the soup into bowls and place a crouton in the center. If you like, garnish with a sprig of fresh rosemary.
    Enjoy!


Why should you have more than one oil in your pantry? I’m here to break it down for you.

Based on how the oil is produced and whether it is raw or produced with heat will impact how and when it should be used. Every oil has its own ideal use. Each oil also has a unique smoke point. That being the temperature at which the oil will start to smoke, burn and produce chemicals that negatively effect the flavor of your food. In order to get the most health benefits and performance out of the oils in your kitchen you should be aware of the smoke point of your oil. When cooking, choose an oil that has a smoke point that is higher than the heat you are planning to use. Extra Virgin Olive Oil has a relatively low smoke point approximately 375℉. Sesame Oil smokes at about 420℉, Canola Oil at about 435℉, Coconut Oil and Avocado Oil at 500℉. With all of these different temperatures, I feel it is important to have different oils for different uses. I often stir fry in Coconut Oil, and like to use if for baking in place of butter in recipes. I love Sesame Oil for Asian dishes, marinades and as a finishing oil. It has tons of great flavor and therefore you can use a lot less of it than other oils.

My favorite oil to use in salad dressing and to finish dishes after they have been cooked is Extra Virgin Olive Oil. I have recently starting using Avocado Oil to saute and to roast veggies, meat and fish. Avocado oil is now my go to oil in the kitchen for cooking. It can be found now at many popular membership warehouse stores. So you can get it in larger quantities for less money than if you buy it at a specialty grocery store. Any oil in its raw form is fine to use in dressing or for finishing, with the exception of coconut oil since it is solid at room temperature. It is best for baking and high heat cooking so it can melt first. If you are currently tied to one type of oil, consider trying some that are new to you. Many manufacturers now print the smoke point on the label so it is easy to know if it good for high heat cooking.

 

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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. – vine ripened tomatoes (preferably organic, halved), red bell pepper (seeded, de-ribbed and quartered), yellow onion (peeled and sliced), Garlic (smashed), sea salt, freshly ground pepper, Avocado oil or Olive Oil, vegetable stock (preferably organic), garbanzo beans (preferably organic, drained and rinsed), aged balsamic vinegar (such as Napa Valley Naturals Grand Reserve), fresh rosemary stalk (leaves only, minced), For the sweet potato croutons: sweet potato (preferably organic, washed ), olive oil or avocado oil, , 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!; ; – – Appetizer – Dinner – Lunch – Main Dish – Side Dish – Soup – American – Dairy Free – Gluten Free – Healthy Comfort Food – Vegan – Vegetarian