This recipe for sweet potato soup is hearty and wholesome made with roasted sweet potato and a few pantry staples. Roasting the veggies enhances the flavor and sweetness of this soup.
Table of Content
Is it already getting cooler where you are? It's supposed to be a rainy weekend here for us. The evenings are getting cooler, which means it's that time of the year when soups are always welcome. And, the kids are already talking about going to our winter menu of soup, salad, and bread.
Why make this soup?
- It's a simple recipe. You can roast the veggies ahead of time and leave the veggies in the fridge. Then, just make the soup 20 mins before dinner.
- The ingredients are simple and easy to find, sweet potato and rest are easy pantry staples.
- This is a very versatile recipe which means you can alter it to suit your own family's needs. Use or omit the butter, use milk instead of cream etc.
- The process for this soup is very straight forward.
- Roast veggies - 40 mins (can be done 2 days ahead)
- Prepare soup - 20 mins
Ingredients and substitutes
- Sweet potatoes - I like using the orange sweet potatoes, which give a pretty color to the soup. And yet, the other sweet potatoes work just as well.
- Onion - I prefer the Spanish red onion because they add sweetness as they cook into the soup.
- Garlic - A little goes a long way. So, add small fresh garlic. If you are like me, then a few roasted garlic are a treat.
- Thyme - Adds a nice flavor to sweet potato. If you don't want thyme, another great addition would be half a teaspoon of cumin powder.
- Dairy - You can use milk, half and half, or cream. In fact, you can even use almond or coconut milk for this recipe.
Step by step instructions
Roast Sweet Potatoes
- Preheat oven at 325°F/ 165°C/ Gas Mark 3. Line a baking tray with aluminum foil and spray with oil to prevent sticking.
Pro tip - you can also use parchment paper. Lining the tray makes for easy cleanup. - Clean and cut the sweet potato in half lengthways. Place them on the baking tray. Drizzle with olive oil, and season with salt and pepper.
Pro tip - Use a sturdy chopping board with a sharp chef's knife and be careful as this is a tough vegetable to cut.
- Roast in the oven for about 40 to 60 mins or until soft and tender.
Pro tip - The edges should be slightly caramelized when baked tender. - Remove from the oven, and transfer the potatoes to a bowl and cover with plastic wrap or aluminum foil. After 15 minutes, uncover the potatoes. They should be easy to peel.
Pro tip - The sweet potatoes can be roasted a few days ahead and kept in the fridge until ready to make soup.
Make soup
- In a soup pot or stockpot - add the remaining olive oil. Sauté the onions until translucent, then add the garlic, thyme, and sweet potatoes Saute two minutes more.
- Then, add stock and combine well. Season with salt and pepper. Simmer on medium for 10 minutes.
- Using a hand blender, blend the soup until smooth.
Pro tip - If you are using a stand blender, let the soup cool for 5 minutes and be careful as the hot soup can cause serious burns. - Next, add the milk or cream and combine well. If necessary add more water to bring the soup to a soupy consistency.
Pro tip - If using milk do not overheat the soup as it can cause the milk to split. Alternatively, adding 1 teaspoon of cornstarch to the milk will prevent the milk from splitting. - Remove from heat. Serve in soup bowls with toasted croutons or bread. Top with a drizzle of cream or dab of butter.
Pro tip - The soup gets thicker as it cools, so you may need to adjust consistency again before serving by adding a little more hot water.
Frequently asked questions
How long will this sweet potato soup keep?
This delicious sweet potato soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
What side dish can you serve with this soup?
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
Can I add other vegetables to this soup?
Yes, roasted sweet potato does well in combination with other vegetables such as roasted carrots, roasted pumpkin, turnips, and butternut squash. Try my roasted pumpkin sweet potato soup.
What bread do you serve with soup?
Walnut Raisin WW Bread or No-Knead Beer Bread
Roasted Garlic Parmesan Bread Rolls or Garlic Dinner Rolls
See all bread recipes
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Printable Recipe
Recipe for Sweet Potato Soup
Print Pin Rate Share by Email Share on FB Save GrowCalories: 120kcal
Adjust Servings Here: 4 servings
Description
This recipe for sweet potato soup is hearty and wholesome made with roasted sweet potato and a few pantry staples. Roasting the veggies enhances the flavor and sweetness of this soup.
Ingredients
- 1 lb (450 g) Sweet Potato
- 2 tablespoon Olive oil (divided)
- ½ cup Onion (chopped finely)
- 1 Garlic (minced)
- 2 Bay leaves
- 1 teaspoon Fresh thyme leaves ((optional) )
- ¼ teaspoon Freshly grated nutmeg
- 1 cup (240 ml) Stock (chicken or vegetables)
- ½ cup (120 ml) Milk (half & half or Cream)
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
Roast Sweet Potatoes
- Preheat oven at 325°F/ 165°C/ Gas Mark 3. Line a baking tray with aluminum foil and spray with oil to prevent sticking. Pro tip - you can also use parchment paper. Lining the tray makes for easy cleanup.
- Clean and cut the sweet potato in half lengthways. Place them on the baking tray. Drizzle with olive oil, and season with salt and pepper.Pro tip - Use a sturdy chopping board with a sharp chef's knife and be careful as this is a tough vegetable to cut.
- Roast in the oven for about 40 to 60 mins or until soft and tender. Pro tip - The edges should be slightly caramelized when baked tender.
- Remove from the oven, and transfer the potatoes to a bowl and cover with plastic wrap or aluminum foil. After 15 minutes, uncover the potatoes. They should be easy to peel.Pro tip - The sweet potatoes can be roasted a few days ahead and kept in the fridge until ready to make soup.
Make soup
- Then, add stock and combine well. Season with salt and pepper. Simmer on medium for 10 minutes.
- Using a hand blender, blend the soup until smooth.Pro tip - If you are using a stand blender, let the soup cool for 5 minutes and be careful as the hot soup can cause serious burns.
- Next, add the milk or cream and combine well. If necessary add more water to bring the soup to a soupy consistency. Pro tip - If using milk do not overheat the soup as it can cause the milk to split. Alternatively, adding 1 teaspoon of cornstarch to the milk will prevent the milk from splitting.
- Remove from heat. Serve in soup bowls with toasted croutons or bread. Top with a drizzle of cream or dab of butter. Pro tip - The soup gets thicker as it cools, so you may need to adjust consistency again before serving by adding a little more hot water.
Recipe Notes & Tips
- Roasting veggies caramelize the sugars and bring out the natural sweetness in the vegetables.
- If possible, make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready to use store-bought stock makes sure to under season your vegetables as commercial stocks have tons of salt added to them
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier. Right?
- Often, a dab of butter or cream on the top adds that touch of flavor you need in a soup. So, add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are a great alternative to full-fat cream. Having said that, both milk and yogurt can split when added to soups. So, add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.
Nutrition Information
Calories: 120- kcalCarbohydrates: 2- gProtein: 0- gFat: 12- gSaturated Fat: 7- gCholesterol: 41- mgSodium: 345- mgPotassium: 45- mgFiber: 0- gSugar: 0- gVitamin A: 655- IUVitamin C: 3.5- mgCalcium: 30- mgIron: 0.3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Angela
What a warming and delicious soup! This was so flavorful and easy to do. Definitely going to be on repeat all season. Thanks for sharing 🙂
Veena Azmanov
Thank you so much, Angela. So happy you are enjoying this recipe. Thanks for coming back to write this feedback.
Alison
Roasting the sweet potatoes really add dimension to this soup. SO yummy and healthy!
Veena Azmanov
That is true, Alison. Roasting the veggies does add a new dimension to the soup.
Monica
Sweet potatoes are universally adaptable, I swear! They make such a lovely flavor for a fall soup - cozy and comforting and still packed with nutrition.
Veena Azmanov
They sure do, Monica. Thanks
Michelle Miller
Finally a change from Pumpkin Soup! Love this! Can't wait to make it.
Veena Azmanov
Yes, and yet you can even combine pumpkin and sweet potato. Thanks Michelle.