Soup or Sauce – you decide!

This is a recipe I love from Tosco Reno. It makes so much that I’ve had to learn how to incorporate it into more things to use it up! I’ve used this for lasagna sauce, pasta sauce, dips, soup, or on top of eggs or in a fritatta – so many ways. How will you use it?

This is what it looks like before you bake it and puree it. The sauce will be slightly orange/a bit brighter than regular tomato sauce from the sweet potato. It makes a HUGE batch so don’t be scared by the amount of garlic 🙂

Sauce - soup or sauce recipe

Soup or Sauce

by Tosca Reno – Eat Clean Diet

Yield: 8 servings

  • 4lb/1.8 kg plum tomatoes halved – approx 16-20
  • 2 sweet Vidalia onions
  • 2 sweet potatoes
  • 4 thick carrots
  • 2 full heads garlic
  • ¼ cup plus 2 tbsp extra virgin olive oil
  • 8 cups/2 litres low sodium chicken or veg stock – only 4 cups or less, unless you want runny soup (ensure gluten free certified)
  • 3 organic chicken or veg bouillon cubes (ensure gluten free certified)
  • 2 tbsp dried basil
  • 1 tbsp sea salt
  • Pinch of freshly ground black pepper


  1. Preheat oven to 350F.  Coat a large flat roasting pan with ¼ cup olive oil
  2. Wash the tomatoes and cut the in half lengthwise.  Place them cut side down in the roasting pan. Peel the onions and cut into chunks.  Toss over top the tomatoes, wash the sweet potatoes and cut into chunks.  Peel carrots and cut into chunks.  Toss both of these in the pan with the tomatoes. Remove loose paper skins from the garlic bulbs, keeping bulbs as intact as possible.  Remove the pointed top part of the garlic with a flat knife.  Set the garlic amongst the vegetables in the roasting pan.  Pour remaining olive oil over the heads of garlic (1 tbsp). Place a sheet of aluminum foil over the vegetables and place in the oven to roast for 45 – 60 minutes.  Remove from oven and let cool.
  3. When vegetables have cooled, removed skins from tomatoes and sweet potatoes.  Squeeze roasted garlic from each clove into pan.    Remove the blackened edge of any vegetables. Place contents of roasting pan in a large stock pot.  Pour 4 cups/950ml chicken broth over contents and bring to a boil. Add the bouillon cubes, reduce heat and let simmer for 10 minutes.  Puree contents with a hand blender tight in the pan.  The mixture can be a bit coarse.  If sauce is too thick add a bit more stock.  Add the basil, oregano, black pepper and salt.


About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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