Creamy Sweet Potato Soup

 

1 Tablespoon butter

4 or 5 Roma tomatoes, peeled and chopped

1 large onion, chopped

3/4 teaspoon salt

4 cps vegetable broth

freshly ground black pepper to taste

4 cups chopped, peeled sweet potatoes

leaves from 1 sprig fresh thyme, or 1/4 teaspoon dry

2 tart apples, peeled and chopped

1 cup milk

 

Heat butter in a soup pot over medium-low heat.  Add onion and sauté until soft, approximately 8-10 minutes. 

 

Add sweet potatoes, apples and stir for a minute or two. 

 

Add tomatoes, remaining broth, salt, pepper, and thyme.  Increase heat to medium high and bring to a boil.  Reduce heat to medium-low and simmer, covered, until vegetables are tender–35-45 minutes. 

 

For perfectly creamy soup, purée in a food processor or blender.  For more texture, blend just a portion of the soup.  Return pureed soup to pot and gently heat while you slowly stir in the milk.  Serve at once.  Serves 6-8.