Creamy Sweet Potato Soup recipe

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Ingredients

4 large sweet potatoes
⅓ cup butter
8 cups water
½ cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
⅛ teaspoon freshly ground black pepper
1 pinch dried thyme
1 cup cashew halves

Nutrition Info

370.3 calories
carbohydrate: 52.4 g
cholesterol: 21.7 mg
fat: 16.2 g
fiber: 7.6 g
protein: 6.6 g
saturatedFat: 6.7 g
servingSize: -
sodium: 959.3 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).

  2. Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.

Recipe Yield

8 Servings

Recipe Note

In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.

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