Bush Tomato and Sweet Potato Soup with Wattleseed Cream
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 soups (vegetarian) ready in about 45 minutes pairs medium, diced yellow onion, vegetable broth, olive oil 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Bush Tomato and Sweet Potato Soup with Wattleseed Cream take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bush Tomato and Sweet Potato Soup with Wattleseed Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced yellow onion from drying out.
Can I substitute ingredients in Bush Tomato and Sweet Potato Soup with Wattleseed Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bush Tomato and Sweet Potato Soup with Wattleseed Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bush Tomato and Sweet Potato Soup with Wattleseed Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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