Tomato, Sweet Potato and Butter Bean Soup

This recipe is very special to me, since it’s one of my first original creations. It’s something I experimented with when I initially discovered my own knack for combining flavours, and incidentally, the vast world of soup. At the time, I was new to vegetarianism. So new in fact, that I didn’t realise what was happening. I sought out new, meat-free recipes to attempt each Saturday, and when I tried tomato soup, I was hooked.

I enjoyed tomato soup so much, I began experimenting with various versions.

Tomato and sweet potato followed.

Then tomato, sweet potato and red kidney beans.

And then I had the brilliant idea of substituting butter beans for red kidney beans.

That was it. I haven’t looked back since.

This soup is rich, thick, and creamy, and flavoured with all our Mediterranean favourites: garlic, olive oil and fresh sweet basil. It is also dairy-free and grain-free. Oh, my heart!

We’ve shared this soup with so many relatives and friends, and it’s always highly complimented. Food plays a big part in socialising and building relationships, where I come from. I hope you enjoy breaking bread and feasting with loved ones as much as we do. And with autumn approaching in the Northern hemisphere, I can’t think of a better soup to share and cuddle up with, as the temperature begins to cool.

Print Recipe

Tomato, Sweet Potato and Butter Bean Soup

Course

Main Dish

Cuisine

Italian

Prep Time

20 minutes

Cook Time

1 hour

Servings

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion chopped
• 1 tbsp + 1 tsp crushed garlic
• 5 tomatoes chopped
• 4 large sweet potatoes chopped
• 1 cup tomato puree
• 5 cups vegetable stock
• 2 cups butter beans cooked (or substitute 1 tin of butter beans, drained)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 cup extra virgin olive oil
• 1/4 cup fresh sweet basil chopped

Course Main Dish Cuisine Italian Prep Time 20 minutes Cook Time 1 hour Servings Ingredients 2 tbsp extra virgin olive oil 1 large onion chopped 1 tbsp + 1 tsp crushed garlic 5 tomatoes chopped 4 large sweet potatoes chopped 1 cup tomato puree 5 cups vegetable stock 2 cups butter beans cooked (or substitute 1 tin of butter beans, drained) 1 tsp salt 1/2 tsp black pepper 1/8 cup extra virgin olive oil 1/4 cup fresh sweet basil chopped

Instructions

1. In a large, heated pot, add the olive oil, onions and garlic. Allow to simmer, until the onions are translucent.
2. Add the chopped tomatoes, and allow to simmer until soft.
3. When the tomatoes have been cooked, add the sweet potatoes, tomato puree, stock, salt and pepper to the pot. Bring to the boil, then allow to cook on medium heat.
4. When the sweet potatoes are about halfway, add the butter beans and cook until soft.
5. Once the sweet potatoes and butter beans are soft to the touch, add the eighth cup of olive oil and the basil.
6. Transfer some of the some into a blender, and blend until the ingredients have been puréed. Transfer this mixture into a separate bowl.
7. Repeat this process until all the mixture has been puréed. Return the smooth mixture to the pot and reheat before serving. Enjoy!