Sweet Potato and Tomato Soup with Olive Oil and Za’atar Croutons
This new take on the classic tomato soup is rich and hearty, with a rustic sweet potato sweetness. Perfect as a lunch after a morning spent raking leaves, or as an easy dinner with a grilled cheese!
Soup season is upon us and I for one am hugely excited. I love sweater weather, chilly nights, and a bowl of delicious soup after a day of leaf raking. Luckily soups are generally easy to make and freeze really well so you can always save a bit for a rainy (or snowy) day.
This new take on the classic, tomato soup is rich and hearty, with a rustic sweet potato sweetness, and warming spices to really make it stand out. The Za’atar Croutons add a nice crunch with a lovely hint of sumac and thyme. Don’t worry if you don’t have Za’atar on hand just use some greek or Italian seasoning in its place.
I like to sauté the onion and garlic as well as dress the croutons in a medium flavored all-purpose extra virgin olive oil and then drizzle a more robust peppery extra virgin olive oil over the top of the soup as an added garnish. I kept the spicing of this soup pretty straight forward but feel free to adjust or experiment as much or little as you might want to, this soup will work in a number of different styles and flavor profiles!
