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.