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Tomato & Sweet Potato Soup - Orgran

  • Prep Time: 30m
  • Cook Time: 25m
  • Serves: 4



  • 1 kilogram tomatoes
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper, as desired
  • 1 large sweet potato
  • 2 tablespoons olive oil
  • 1 red onion, peeled and diced
  • 2 cloves garlic, peeled and crushed
  • 3 tablespoons tomato paste
  • 3 sprigs fresh basil
  • 1 tablespoon brown sugar
  • 2 tablespoons ORGRAN All Purpose Plain Flour
  • 1 litre vegetable stock (vegetable stock cube can be used, to make up stock)
  • fresh basil strips, and ORGRAN Crispibread™ of choice for serving


  • 1. Preheat oven to 170°C (350°F). Prepare a large flat oven tray by spraying with cooking spray. Line tray with baking paper.
  • 2. Cut tomatoes in half. Place cut side down onto prepared baking tray.
  • 3. Pour 3 tablespoons oil over tomato. Sprinkle with salt and pepper.
  • 4. Place tomatoes into a moderately-hot oven. Bake for 10 minutes. Turn tomatoes and bake for a further 10 minutes or until tomatoes are soft.
  • 5. While tomatoes are cooking, peel sweet potato. Cut into small dice. Steam until sweet potato is soft.
  • 6. Pour 2 tablespoons oil into a large saucepan. Add onion and garlic. Sauté (lightly fry) onion and garlic.
  • 7. Put tomatoes, onion, garlic, sweet potato, tomato paste, basil leaves, brown sugar, flour and a little of the stock into the bowl of an electric blender or food processor. Blend until smooth.
  • 8. Pour into large saucepan. Add remaining stock. Heat over a gentle heat.
  • 9. Serve garnished with strips of basil and ORGRAN Crispibread™ of choice.