Bush Tomato and Sweet Potato Soup with Wattleseed Cream

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A velvety soup blending sweet potato and bush tomatoes, finished with a fragrant wattleseed-infused cream swirl for an earthy, nutty note. This Australian-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, dried bush tomatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (about 1 lb), peeled and diced sweet potatoes
• 1/2 cup, rehydrated and chopped dried bush tomatoes
• 1 medium, diced yellow onion
• 4 cups vegetable broth
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup heavy cream
• 1 tsp, ground wattleseed
• 1 tsp, chopped fresh thyme

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
2. Step 2: Add 2 large peeled and diced sweet potatoes and 1/2 cup rehydrated chopped dried bush tomatoes to the pot. Cook for 3 minutes, stirring.
3. Step 3: Pour in 4 cups vegetable broth, then season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes until sweet potatoes are tender.
4. Step 4: While soup simmers, whisk 1/2 cup heavy cream with 1 tsp ground wattleseed and 1 tsp chopped fresh thyme until combined and fragrant.
5. Step 5: Use an immersion blender to puree the soup until smooth and creamy. Ladle into bowls and swirl in the wattleseed cream before serving hot.