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1
Cut the tomatoes in half, scoop out the seeds and discard.
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2
Peel and mince half the garlic.
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3
Combine minced garlic, tomatoes, and 1 tbsp olive oil in a baking dish and roast at 425 F until the tomatoes are shriveled (about 30-40 minutes).
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4
Cut the sweet potatoes in half the long way, place cut-side down in a dish, drizzle with 1 tbsp olive oil, and roast at 425 for 25 minutes (can be done with the garlic and tomatoes).
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5
Chop the onion, peel and chop the carrots, and chop the celery.
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6
Heat 2 tbsp olive oil in a skillet and cook the onion, carrots, and celery until the onion turns translucent (10 minutes or so).
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7
Combine onion/carrot/celery mixture with stock in a saucepan. Remove skin from sweet potatoes and add to saucepan. Simmer uncovered for 40 minutes.
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8
Meanwhile, chop tomatoes and reserve (along with the minced garlic).
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9
Add thyme, chives, and sage to the soup. Use an immersion blender to process the soup until smooth. Alternatively, remove and process in a food processor (may have to do this in steps if your food processor is not large enough).
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10
Chop the parsley and walnuts. Ladle soup into bowls. Place a large spoonful of the tomato and garlic into the center of each bowl and garnish the soup with walnuts and parsley. Serve hot.
