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Tomato Sweet Potato Soup with Rosemary Marcona Almonds

Updated: March 23, 2012 8:05AM

This soup is great whatever the weather. When it’s cool, serve it hot. When it’s hot, serve it cool (and topped with a spoonful of sour cream).

Start to finish: 30 minutes


2 tablespoons olive oil

1 medium yellow onion, finely diced

1 clove garlic, minced

2 cups peeled, diced sweet potato (1 large)

1 (28-ounce) can diced tomatoes

1 (15-ounce) can tomato sauce

2 cups chicken broth

1 tablespoon balsamic vinegar

Salt and ground black pepper

1/2 cup chopped marcona almonds

1 tablespoon finely chopped fresh rosemary

In a large saucepan over medium-high, heat the olive oil. Add onion, garlic and sweet potato. Saute until the sweet potatoes start to brown, about 10 minutes.

Add the diced tomatoes, tomato sauce and chicken broth. Bring to a simmer, then cook until the potatoes are very tender, about 20 minutes.

Working in batches if needed, transfer the soup to a blender and puree until smooth. Return the soup to the pan, stir in the vinegar, then season with salt and pepper.

In a small bowl, mix together the almonds and rosemary. Ladle the soup into serving bowls, then sprinkle the almond mixture over each serving.

Nutrition facts per serving: 149 calories, 73 g fat, 1 g saturated fat, 0 mg cholesterol, 16 g carbohydrates, 4 g protein, 820 mg sodium, 3 g fiber

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