Creamy Sweet Potato Soup

In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 370 Calories

Ingredients

• 2 teaspoons salt
• 1 cup cashew halves
• ⅓ cup butter
• 1 pinch dried thyme
• 8 cups water
• ⅛ teaspoon freshly ground black pepper
• ½ cup tomato sauce
• 2 tablespoons half-and-half
• 4 large sweet potatoes

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).

Step 2

Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.