Roasted Tomato and Sweet Potato Soup

Simple roasted soup. You can totally change the flavor by adding a can of coconut milk to the recipe.

• 3 TBSP olive oil

• 1 package frozen heirloom tomatoes

• 1 head garlic, peeled

• 2 leeks, cut into 1-2 inch chunks

• 1 onion (red or yellow), peeled and quartered

• 1 1/2 pounds sweet potatoes (I leave the skins on, but peeling them makes for a creamier, smoother soup), cut into large 1-inch or so chunks

• 1 quart broth (chicken, vegetable, beef, anything)

• 1/2 tsp rosemary

• 1/2 tsp oregano

• salt and pepper

• (optional spinach, chopped into fine ribbons)

Toss the tomatoes, garlic, leeks, onion, sweet potatoes, and rosemary with olive oil in a deep casserole baking dish that will keep all the liquid in as things roast. Bake at 400F until the sweet potatoes are cooked all the way through. Add the roasted veggies to a pot with the broth, oregano, salt, and pepper, and bring to a simmer. Either use a blender, food processor, or immersion blender to puree everything. Stir in the spinach ribbons if you are using spinach, and serve warm.