Ingredients
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
- 4 - 5 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
- 4 - 5 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
Instructions
For the Soup:
- Bake the yams or yams until fork tender; remove the skin and dice.
- Heat a large sauce pot with the olive oil.
- Add the tomatoes, onions and garlic and sauté until fragrant.
- Add the diced sweet potatoes, parsley, basil and seasonings and continue to simmer on a low heat.
- Add vegetable broth one cup at a time so that you bring the soup to the consistency that you desire.
- Simmer on a low heat for approximately 30 minutes or so.
- Taste the soup to adjust for seasoning.
- Combine the lemon juice and honey and drizzle a little over each bowl of soup.
- Serve with croutons, grated Romano or Parmesan cheese and ripped fresh basil leaves.
For the Croutons:
- Allow the toast to sit and get hard after it is toasted.
- Crumble the toast in a bowl.
- Heat a cast iron frying pan with 3 tbs. olive oil and add the crumbled toast.
- Dust the toast with salt and black pepper allow the bread to become a beautiful golden color and absorb the olive oil.
- Remove from the heat and allow to cool.
- Serve over the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
