Creamy Sweet Potato and Tomato Soup w/ Rosemary Croutons

1 tbsp. Olive oil
1 medium Onion, chopped
2 tsp. Rosemary, dried
3 cloves Garlic, minced
1 15oz. Can Diced Tomato
1 lb. Sweet Potato, peeled and cut into 1" cubes
3 c. Vegetable Broth
1 c. Soy Milk
Rosemary Croutons (recipe below)

Heat olive oil in a medium saucepan over medium heat. Add in onion and cook about 7 minutes, until onion is soft and translucent. Add a pinch or two of salt if pan becomes too dry (I like to decrease the amount of oil in my soup recipes, so when cooking the onion, the pan often becomes dry. Adding the salt releases moisture from the onions and prevents them from burning.) Add in garlic and rosemary and cook, stirring constantly another 30 seconds. Add in tomatoes, sweet potato, and vegetable broth (You may need a little more broth. Pour enough to just barely cover the potatoes.) Cover and bring to a boil. Reduce heat to low and simmer, covered, for 30-40 minutes until potato is very tender.

Allow soup to cool for a few minutes and transfer to a blender, or use and immersion blender, and blend about a minute until completely smooth. Stir in soy milk. Return soup to sauce pan and cook until heated through. Season with salt.

Ladle soup into bowls and top with Rosemary Croutons.

ROSEMARY CROUTONS
1 mini loaf of French/Sourdough Bread
2 tbsp. Olive Oil
2 tsp. Dried Rosemary
1/4 tsp. Salt

Pre-heat oven to 375. Cut the crusts off of the loaf of bread and cut into large cubes, about 2" in size. Place the bread in a bowl and toss with olive oil. Add in the Rosemary and salt and toss to coat. Place the croutons on a baking sheet and bake for 20-25 minutes, tossing occasionally until golden brown. Place atop the soup for added flavor and an unexpected crunch!