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Creamy Dairy-Free Sweet Potato Tomato Soup

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2, 15 oz. cans plain sweet potato purée (or 2 large baked sweet potatoes, flesh removed)
2, 8 oz. cans no-salt-added tomato sauce (not paste or regular tomatoes)
2 cups organic vegetable broth
2 cups water
1 cup whole grain pasta shells
1 Tbsp. Kikkoman® Less Sodium Soy Sauce
1/2 Tbsp. oregano
1 tsp. turmeric powder


Bring the vegetable broth to a slow boil on the stove. Add in the potato purée, tomato sauce, soy sauce, turmeric, and the oregano. Stir to incorporate.

Add in the pasta shells and water, then stir again.

Let cook on high for 3 minutes with the lid off the pot. Stir and reduce to medium-high heat and let it cook for 5-6 more minutes with the lid off. Stir occasionally.

One the pasta is fully cooked and al dente, turn off the heat. Put the lid on the pot, and let it sit for 10 minutes to thicken up and cool down enough to serve.

Serve in soup bowls


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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