Nothing warms the body and soul like a luxurious tomato soup. The sweet potato adds vitality, and a little kick of gochujang paste completes a beautiful flavour profile. The edges are smoothed with creamy crème fraîche, and a crunchy Schoon country loaf crammed with gooey mozzarella.
- Hands-On Time: 25 minutes
- Overall Time: 50 minutes
- Serves: 2 People
- Vegetarian
Ingredients & Preparation
- 500g Sweet Potato (peeled & cut into bite-sized chunks)
- 20ml Vegetable Stock
- 2 Onions (peeled & diced)
- 400g Cooked Chopped Tomato
- 30ml Tomato Paste
- 40ml Gochujang Paste
- 200ml Crème Fraîche
- 4 Schoon Country Loaf Slices
- 150g Grated Mozzarella
- 5g Fresh Chives (rinsed & finely sliced)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Blender
- Paper Towel
Directions
- ROASTY SWEET POTATOES
Preheat the oven to 200°C. Boil the kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Dilute the stock in 250ml of boiling water. - ALL SOUPED UP
Place a large pot with a lid over a medium-high heat. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the diluted vegetable stock, cooked chopped tomatoes, and tomato paste. Stir in the gochujang paste to taste (it’s spicy!) and season. Pop on the lid and bring to the boil. Once boiling, reduce the heat and gently simmer with the lid slightly on for 10-15 minutes until thickened and reduced. - CREAMY & OH SO DREAMY
When the soup has reduced, add in the roasted sweet potato. Pour the soup and sweet potato into a blender and pulse until smooth. Return the soup to the pot and stir through ¾ of the crème fraîche, reserving a little for dolloping. Season to taste. Pop on the lid and keep warm over a low heat, stirring occasionally if necessary. - TOASTIE TIME
Butter the country loaf slices on one side. Place a pan over a medium heat with a knob of butter. When hot, place one slice in the pan, buttered-side down. Sprinkle the grated mozzarella and some seasoning, we’d even recommend a little paprika, on top. Close up with the other slice, buttered-side up. Allow the toastie to grill on one side for 2 minutes until beginning to brown. Flip over and grill for 2 minutes on the other side. On completion, the bread should be golden and the cheese melted. Allow to drain on paper towel before serving. - SOUL WARMING FEAST!
Fill up bowls with tomato and roast sweet potato soup. Swirl through the remaining crème fraîche and garnish with a sprinkle of fresh, chopped chives. Serve the cheese toastie on the side for dunking. Scrumptious, Chef!
