This sheet pan sweet potato soup is a warm, creamy soup to enjoy on a cool day. It is extremely easy to make and requires little to no effort. This goes amazingly with our garlic bread.
Time: 1hr Serves: 6 people
Ingredients
3 medium sweet potatoes, peeled and diced
3 tomatoes, diced
1 large white onion, diced
1 shepherds pepper, diced
1 cup beef broth
⅓ cup half and half cream
1 tsp salt
1 tsp black pepper
1 tsp white pepper
1 tsp oregano
1 tsp thyme
1 tsp minced garlic
1 tbsp butter
Olive oil
Directions
Step 1
Preheat the oven to 425°F and line baking sheet with parchment paper.
Step 2
Place all the chopped vegetables along with the minced garlic in a baking tray, and drizzle with olive oil. Season with salt, black pepper, white pepper, oregano and thyme. Toss the seasons evenly and place in the oven to bake for 45 - 50 minutes, or until the sweet potatoes are very soft
Step 3
Once the vegetables have roasted, allow them to cool, and then blend in a food processer with half and half cream until is is smooth. Once smooth, add the veggie blend into a small pot and add in the beef broth. Allow that to simmer on low heat for 5 - 7 minutes.
Step 4
Add in the remaining spices, and butter. Mix well and leave it on medium - low heat for 10 minutes
Step 5
Enjoy! Serve with our garlic bread.
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