Yam and Tomato Soup

5 from 2 reviews


Units Scale
  • 3 yams – cooked then diced
  • 1 red onion – sliced
  • 3 stalks of celery – chopped
  • 1 pint of grape tomatoes – quartered or about 3 vine ripe tomatoes diced
  • 45 cloves of garlic – chopped
  • 1/2 cup of fresh Italian parsley – chopped
  • 1/2 cup of fresh basil leaves – chopped
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. salt
  • 1/4 tsp. fennel seed
  • 45 cups of vegetable stock – depending on how thick you want your soup (I use Vegeta Real Gourmet Stock)
  • 3 tbs. olive oil
  • Juice of 1 lemon
  • 3 tbs. honey
  • Fresh Romano cheese or Parmesan cheese for grating

Easy Homemade Croutons:

  • 4 slices of white bread – toasted to a nice golden color
  • Salt & Black pepper
  • 3 tbs. Olive oil


For the Soup:

  1. Bake the yams or yams until fork tender; remove the skin and dice.
  2. Heat a large sauce pot with the olive oil.
  3. Add the tomatoes, onions and garlic and sauté until fragrant.
  4. Add the diced sweet potatoes, parsley, basil and seasonings and continue to simmer on a low heat.
  5. Add vegetable broth one cup at a time so that you bring the soup to the consistency that you desire.
  6. Simmer on a low heat for approximately 30 minutes or so.
  7. Taste the soup to adjust for seasoning.
  8. Combine the lemon juice and honey and drizzle a little over each bowl of soup.
  9. Serve with croutons, grated Romano or Parmesan cheese and ripped fresh basil leaves.

For the Croutons:

  1. Allow the toast to sit and get hard after it is toasted.
  2. Crumble the toast in a bowl.
  3. Heat a cast iron frying pan with 3 tbs. olive oil and add the crumbled toast.
  4. Dust the toast with salt and black pepper allow the bread to become a beautiful golden color and absorb the olive oil.
  5. Remove from the heat and allow to cool.
  6. Serve over the soup.
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