235 calories; $0.50 / serving
Everyone loves a good “hug a mug” kind of soup on a cold evening. This hearty vegetarian soup passes my standing spoon test, thanks to the healthy addition of sweet potato goodness!
- Can of tomato soup (not condensed)
- Sweet potato
Peel and cut the potato into large chunks. Boil the sweet potato in chicken broth or seasoned water until tender. Drain and toss the potato in a food processor or blender to cool.
Dump in a can of tomato soup and blend. Add a little milk or another can of soup if it’s thicker than you’d like. Pour the soup in bowls and heat in the microwave a bit before enjoying.