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Roasted Italian Sweet Potato Soup Recipe

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4.4 from 88 reviews

This Roasted Italian Sweet Potato Soup combines the natural sweetness of roasted sweet potatoes with aromatic Italian herbs like thyme, rosemary, and basil for a cozy, comforting dish. Blended to a velvety smooth texture and enriched with creamy coconut milk or heavy cream, this soup offers a perfect balance of Mediterranean flair and rich creaminess, ideal for warming up on chilly days.

Ingredients

Scale

Main Ingredients

  • 3 large sweet potatoes peeled and cut into wedges (~600 g)
  • 2 tbsp (30 ml) olive oil plus extra for roasting
  • 1 medium onion diced (~150 g)
  • 2 cloves garlic minced
  • 1 tsp dried thyme plus extra sprigs for garnish
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 4 cups (1 liter) vegetable broth
  • 1 cup (240 ml) coconut milk or heavy cream
  • Salt and pepper to taste

Instructions

  1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Arrange the sweet potato wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast them for 25-30 minutes until tender and caramelized at the edges. Set a few pieces aside for garnish if desired.
  2. Sauté the Aromatics: Heat 2 tbsp of olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened. Stir in minced garlic, dried thyme, rosemary, and basil, cooking for an additional 1-2 minutes until fragrant.
  3. Combine and Simmer: Add the roasted sweet potatoes to the pot with vegetable broth. Stir well and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes to blend the flavors.
  4. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. For a finer texture, transfer in batches to a regular blender and blend.
  5. Finish and Season: Stir in coconut milk or heavy cream and heat through for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
  6. Serve: Ladle the soup into bowls, garnish with reserved roasted sweet potato wedges and a sprig of fresh thyme, and serve warm.

Notes

  • Use a baking sheet for roasting the sweet potatoes to get caramelized edges.
  • A large pot is essential for sautéing aromatics and simmering the soup.
  • An immersion blender allows easy pureeing directly in the pot; alternatively, use a regular blender.
  • Ladle helps serve the soup neatly into bowls.
  • Add in extra vegetables like carrots or parsnips along with sweet potatoes for additional depth.
  • For a spicy twist, incorporate a pinch of red pepper flakes when sautéing the aromatics.
  • Use coconut milk for a vegan and dairy-free option; substitute heavy cream for richer, traditional creaminess.
  • Garnish with fresh herbs like thyme or rosemary for added vibrancy and aroma.

Find it online: https://yumfoodusa.com/roasted-italian-sweet-potato-soup-recipe/