`Sweet Potato and Tomato Soup with Olive Oil and Za'atar Croutons - Olive Oil Times

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!
Sweet Potato and Tomato Soup with Olive Oil and Za'atar Croutons
Sweet Potato and Tomato Soup with Olive Oil and Za'atar Croutons
By Paul Kostandin
Nov. 5, 2020 11:58 UTC

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!


Sweet Potato and Tomato Soup with Olive Oil and Za’atar Croutons

Course: Appetizers, Lunch, DinnerCuisine: American


Prep time


Cooking time



This is the per­fect soup to fol­low up an after­noon spent rak­ing leaves. It pairs per­fectly with warm grilled cheese and cozy evenings!


  • For the soup
  • 128 oz cancrushed toma­toes

  • 2tbspchopped gar­lic

  • 1mediumsweet potato, peeled and sliced.

  • 1cupsliced vidalia onion

  • 2cupswater

  • 1/2cupextra vir­gin olive oil

  • 1tspturmeric

  • 1/4tspall­spice

  • 1tspsmoked paprika

  • 1tbspsalt

  • 1tspground black pep­per

  • For the crou­tons
  • 3slicedthick-cut sour­dough bread

  • 1/4cupextra vir­gin olive oil

  • 1tspsalt

  • 2tspza’atar


  • To make the crou­tons
  • Preheat your oven to 350°F.
  • Cut the sour­dough bread into half dol­lar sized pieces and place them in a small mix­ing bowl.
  • Add the extra vir­gin olive oil, salt and za’atar to the bowl.
  • Mix well and trans­fer the dressed crou­tons to a parch­ment-lined bak­ing sheet.
  • Bake the crou­tons until they are golden brown and crispy.
  • Remove the crou­tons from the oven, allow them to cool and reserve until needed.
  • To make the soup
  • Heat the olive oil on the stove in a medium sized pot over medium/high heat.
  • Add the onion and gar­lic to the pot and saute them until they are translu­cent and fra­grant.
  • Add the crushed toma­toes, sweet pota­toes, water, salt, pep­per, ture­meric, paprika and all­spice to the pot.
  • Bring the soup to a sim­mer and turn the pot down to medium/low heat.
  • Cook for 25 min­utes, stir­ring reg­u­larly.
  • Once the sweet pota­toes are com­pletely ten­der, tran­fer the soup to a blender.
  • Blend the soup until it is com­pletely smooth. Work in batches to pre­vent over­fill­ing the blender.
  • Season the soup as nec­es­sary.
  • Serve imme­di­ately with the crou­tons sprin­kled over the soup and a driz­zle over robust, pep­pery olive oil for fla­vor.

Discover more recipes with extra virgin olive oil.


More Recipes

Feedback / Suggestions