Indulge in this vibrant, vegetable-packed tomato soup, perfect for a light family meal with delicious leftovers! Bursting with the goodness of tomatoes, sweet potato, and carrots, this soup is a nourishing hug in a bowl, rich in vitamins and antioxidants.
Finely chop the onions, carrots, and red peppers. Peel and chop the sweet potato into small pieces. Crush the garlic cloves.
Heat the extra virgin olive oil in a large pan over a medium heat. Add the chopped onion and cook for 8 to 10 minutes until softened and lightly coloured.
Add the chopped carrots, crushed garlic, chopped red peppers, and chopped sweet potato to the pan. Cook for a further 10 minutes, stirring frequently, being careful not to burn the garlic.
Stir in the canned tomatoes, stock cube, dried oregano, and chopped rosemary leaves. Pour in 1 litre of water. Bring the mixture to a simmer, then cover the pan and cook for 20 minutes, or until the sweet potato is tender.
Remove the pan from the heat. Use a hand blender to whizz the soup until it is smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
Stir in the double cream and season the soup to taste with salt and black pepper.
For an extra depth of flavour, roast the red peppers and sweet potato before adding them to the soup.
This soup can be chilled for up to three days or frozen for up to three months. Thaw in the refrigerator overnight before reheating gently on the hob.
Serve this soup with crusty bread or a swirl of pesto for an even more satisfying meal.