Sweet Potato Tomato Basil Soup
This is my favorite twist on the classic tomato soup. A little sweet, a little savory, extra creamy!
- 3/4 teaspoon sweet or smoked paprika
- 1/4 teaspoon ground turmeric
- 1-2 teaspoons sea salt start with 1 & add to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 1 cup sweet onion diced into 1/4" pieces(approx 1/2 medium onion)
- 4 cloves garlic minced
- 214.5 oz cans organic diced tomatoes no salt added
- 6 ounces tomato paste
- 2 tablespoons molasses
- 32 ounces low-sodium veggie stock
- 1 medium sweet potato, peeled & diced into 1" pieces
- 1 loose cup fresh basil plus more for garnish
- Optional: pumpkin seeds for garnish
- In a small bowl, whisk together paprika, turmeric salt and pepper. Set aside.
- Heat a soup pot to medium-low and add olive oil. When oil is lightly shimmering, add onion. Cook, stirring frequently, until onion is softened and translucent, around 6-8 minutes. Turn heat to low and add garlic and spices. Cook, stirring, another minute, until garlic is softened and fragrant. You can add a splash of water or two to prevent sticking/burning.
- Add remaining ingredients, stir to incorporate and bring soup to a simmer (for me, this usually means turning the heat back to medium-low). Simmer for 30 minutes, or until butternut squash is fork-tender and the soup has thickened in consistency. Carefully use tongs or a spoon to pull basil leaves out. Discard.
- Use an immersion blender to puree the soup, or carefully blend in a blender or food processor—this usually requires 2 batches.
- Serve immediately with a sprinkle of fresh shredded basil and any other garnish of choice.