Carla Hall's Tomato Sweet Potato Bisque
"Last Thanksgiving my nephew had dental surgery just before the feast. I felt so bad that he couldn't chew, I told him I'd make him tomato soup. "Um, no!" was his teenage response. I know he's a picky eater, but I made it anyway. He tore this soup up! There wasn't a drop left in his bowl and he kept coming back for more. Just goes to show you should feed picky eaters what they think they don't like. You never know. I didn't like tomatoes when I was growing up because I thought they were too acidic. That's why I pair them with sweet potatoes here; their starchy earthiness tempers the tomato's acid. The result is creamy, naturally sweet, and deeply satisfying...."
INGREDIENTS
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2 tablespoons extra virgin olive oil
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2 medium carrots, coarsely chopped
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1 celery rib, coarsely chopped
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1 jumbo sweet onion, coarsely chopped
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Kosher salt
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1 jalapeno chile, stemmed, seeded, and chopped
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4 garlic cloves, chopped
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2 sprigs fresh thyme
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4 fresh basil leaves
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One 14.5-ouncecan diced fire-roasted tomatoes
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1 Quart Vegetable Stock (page 55) or store-bought unsalted vegetable broth, plus more if desired
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1 medium sweet potato, peeled and chopped
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¼ cup heavy cream
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Freshly ground black pepper
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