Warm up with this delicious and creamy Roast Sweet Potato Soup! Perfect for chilly days, this easy-to-make soup combines the natural sweetness of roasted sweet potatoes with savory aromatics, rich cheeses, and a touch of nutmeg. Whether you’re looking for a comforting meal or an elegant starter, this soup is sure to impress.
Sweet potatoes are nature’s candy, packed with nutrients and natural sweetness. Roasting them caramelizes their sugars, creating a depth of flavor that’s irresistible. During the cooler months, there’s nothing cozier than a hearty bowl of soup.
My kids adore soups this time of year, and roasted vegetables make the perfect base for a comforting dinner everyone loves. It’s our go-to way to turn simple ingredients into something truly special!
Why make this soup?
- Depth of Flavor: Roasting the sweet potatoes, onions, and garlic caramelizes their natural sugars, creating a rich, sweet, and savory base that elevates the soup to restaurant-quality levels.
- Creamy and Comforting: The addition of cream, Parmesan, and Cheddar gives the soup a luscious, velvety texture, making every spoonful indulgently satisfying.
- Versatile and Adaptable: This soup is easy to customize with different herbs, spices, or substitutions, letting you tailor it to your preferences or what you have on hand.
- Family Favorite: Its cozy, hearty flavors make it perfect for cooler months, and paired with cheesy garlic toast, it’s a meal the whole family, especially kids, will love.
Ingredients and substitutes
- Sweet Potatoes: The star of the soup, providing natural sweetness and a velvety texture. You can also substitute with butternut squash, carrots, or a mix of root vegetables like parsnips and pumpkin for a similar effect.
- Onion: Adds savory depth to the soup. You can also replace with shallots, leeks, or even yellow bell peppers for a slightly different flavor.
- Garlic: Roasted garlic adds a rich, nutty flavor to the soup. You can also substitute with garlic powder or sautéed garlic if roasting isn’t an option.
- Vegetable or Chicken Broth: Forms the base of the soup and enhances flavor. You can also swap with water and bouillon cubes or even dairy-free milk for a creamier version.
- Single Cream: Adds creaminess and richness. You can also substitute with coconut cream, heavy cream, or a dairy-free alternative like almond or oat milk.
- Parmesan Cheese: Provides a salty, umami boost. You can also swap with nutritional yeast for a dairy-free option or another hard cheese like Pecorino Romano.
- Cheddar Cheese: Brings a sharp, creamy flavor. You can also substitute with Gruyere, Colby, or a mild cheese like Monterey Jack.
- Thyme: Adds earthy herbal notes. You can also substitute with rosemary, sage, or even dried Italian seasoning.
- Bay Leaf: Infuses subtle, aromatic depth. Omit if unavailable, or you can also use a small piece of cinnamon stick for a unique twist.
Step-by-step: Sweet potato soup
- Roast the Vegetables – Preheat your oven to 400°F (200°C). Place the sweet potatoes, onion quarters, and garlic bulb on a baking tray. Season with a pinch of salt, pepper, and spices. Drizzle with olive oil. Roast for 40-50 minutes or until the sweet potatoes are tender and caramelized.
- Peel and Prepare – Remove the tray from the oven and cover with foil or a clean towel for 15 minutes. Once cooled, peel the sweet potatoes and squeeze the roasted garlic cloves out of their skins.
- Blend the Soup – In a large pot, combine the roasted sweet potatoes, onions, and garlic with the broth, single cream, Parmesan, and Cheddar. Blend the mixture until smooth using an immersion blender or in batches in a countertop blender.
- Reheat with Herbs – Add the thyme and bay leaf to the pot. Simmer the soup over medium heat for 10 minutes, stirring occasionally, to let the flavors meld. Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper to taste.
- Make the Garlic Toast – Brush the baguette slices with garlic-infused olive oil and toast under the broiler or in a preheated oven until golden. Sprinkle with grated cheese and return to the broiler until the cheese is melted and bubbly.
- Serve – Ladle the warm soup into bowls and serve with cheesy garlic toast on the side.
Roast Sweet Potato Soup
Warm up with this delicious and creamy Roast Sweet Potato Soup! Perfect for chilly days, this easy-to-make soup combines the natural sweetness of roasted sweet potatoes with savory aromatics, rich cheeses, and a touch of nutmeg. Whether you're looking for a comforting meal or an elegant starter, this soup iwill surel impress.
Video
Ingredients
- 2 large (680 g) Sweet Potato skin on
- 2 med Red Spanish Onions Skin on – cut in quarters or half
- 1 large Garlic bulb Skin on – cut the top off to expose the cloves
- ½ tsp Salt
- 1 tsp Pepper
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp Ground cinnamon
- ¼ tsp Freshly grated nutmeg
- 2 tbsp Olive oil divided
- 4 cups (1 ltr) Broth or stock chicken or vegetables
- 2 tbsp Parmesan cheese (optional)
- 2 tbsp Cheddar cheese (optional)
- ½ cup (120 ml) Single cream or half and half
- 1 tbsp Fresh thyme leaves (optional)
- 2 med Bay leaves
- 1 large Baguette sliced
- 3 tbsp Olive oil
- 2 Garlic cloves you can use the roasted garlic
- ½ cup (55 g) Grated cheese (mozzarella or your choice)
Method
- Roast the Vegetables – Preheat your oven to 400°F (200°C). Place the sweet potatoes, onion quarters, and garlic bulb on a baking tray. Season with a pinch of salt, pepper, and spices. Drizzle with olive oil. Roast for 40-50 minutes or until the sweet potatoes are tender and caramelized.2 large Sweet Potato, 2 med Red Spanish Onions, 1 large Garlic bulb, ½ tsp Salt, 1 tsp Pepper, ½ tsp Paprika , ½ tsp Cumin, ½ tsp Ground cinnamon, ¼ tsp Freshly grated nutmeg, 2 tbsp Olive oil
- Peel and Prepare – Remove the tray from the oven and cover with foil or a clean towel for 15 minutes. Once cooled, peel the sweet potatoes and squeeze the roasted garlic cloves out of their skins.
- Blend the Soup – In a large pot, combine the roasted sweet potatoes, onions, and garlic with the broth, single cream, Parmesan, and Cheddar. Blend the mixture until smooth using an immersion blender or in batches in a countertop blender.4 cups Broth or stock, 2 tbsp Parmesan cheese, 2 tbsp Cheddar cheese, ½ cup Single cream
- Reheat with Herbs – Add the thyme and bay leaf to the pot. Simmer the soup over medium heat for 10 minutes, stirring occasionally, to let the flavors meld. Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper to taste.1 tbsp Fresh thyme leaves, 2 med Bay leaves
- Make the Garlic Toast – Brush the baguette slices with garlic-infused olive oil and toast under the broiler or in a preheated oven until golden. Sprinkle with grated cheese and return to the broiler until the cheese is melted and bubbly.1 large Baguette, 3 tbsp Olive oil , 2 Garlic cloves, ½ cup Grated cheese
- Serve – Ladle the warm soup into bowls and serve with cheesy garlic toast.
Notes
- Roast the sweet potatoes, onions, and garlic until tender with deeply caramelized edges for the best flavor.
- Let the roasted vegetables cool for about 10 minutes before peeling the sweet potatoes and squeezing the garlic from its skin.
- Add the broth gradually when blending so you can control the thickness of the soup.
- Parmesan and cheddar are optional. Add one, both, or leave them out depending on how rich you want the soup.
- Taste before adding additional salt, especially if using salted stock and cheese.
- For the smoothest soup, use a high-speed blender. An immersion blender will give you a slightly more rustic texture.
- Add the cream after blending and reheat gently without boiling.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Roast until deeply caramelized. Don’t pull the sweet potatoes, onions, and garlic out as soon as they’re tender. Those browned, caramelized edges are what give this soup its deeper roasted flavor.
- Let the vegetables cool slightly. Give them about 10 minutes after roasting. The sweet potatoes will be easier to handle and the roasted garlic will squeeze easily from the skin.
- Blend it really smooth. A high-speed blender gives you the silkiest texture. An immersion blender works too, but the soup may be slightly more rustic.
- Add the broth gradually. Start with less and add more until the soup reaches the consistency you like. It’s much easier to thin a thick soup than fix one that’s too thin.
- Season at the end. Stock, Parmesan, and cheddar can all add salt, so taste the finished soup before adding more.
- Cream and cheese are finishing ingredients. Add them after blending and heat gently. There’s no need to boil the soup once they’re added.
- Don’t skip the spices. Cumin, paprika, cinnamon, and nutmeg are subtle here, but together they balance the natural sweetness of the roasted sweet potatoes.
More Soup Recipes
Frequently asked questions
Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
Substitute the single cream with coconut milk or almond milk. Also, you can use nutritional yeast instead of Parmesan and cheddar cheeses for a dairy-free option.
Great toppings include croutons, toasted nuts, crispy bacon bits, fresh herbs like thyme or parsley, a drizzle of cream, or a sprinkle of grated cheese.
If the soup is too thick, you can add more broth or water to reach your desired consistency. And if it’s too thin, let it simmer longer to reduce and thicken.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. You can also try garlic sesame asparagus, parmesan asparagus, or sesame green beans. Additionally, some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes can also go well with this soup.
Yes, roasted sweet potato pairs well with other roasted vegetables, such as carrots, pumpkin, turnips, and butternut squash. Also, try my roasted pumpkin sweet potato soup.
More Sweet Potato Soup
- Parmesan Roast Sweet Potato
- Baked Sweet Potato Slices (Accordion)
- Roast Pumpkin Sweet Potato Soup Recipe
- Roasted Sweet Potatoes
- Sweet Potato Flatbread Recipe
- Braised Chicken with Sweet Potatoes in under an hour
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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 🙂
Thank you so much, Angela. So happy you are enjoying this recipe. Thanks for coming back to write this feedback.
Roasting the sweet potatoes really add dimension to this soup. SO yummy and healthy!
That is true, Alison. Roasting the veggies does add a new dimension to the soup.
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.
They sure do, Monica. Thanks
Finally a change from Pumpkin Soup! Love this! Can’t wait to make it.
Yes, and yet you can even combine pumpkin and sweet potato. Thanks Michelle.
I bet roasting the sweet potatoes gives them so much flavour, really like the sound of this soup!
Definitely roasting the sweet potato adds so much more flavor
Definitely soup weather in Ohio. 40 F degrees and rainy. ugh.
I’ve got some soups planned for the weekend. This one looks lovely.
Thanks, Noel. Let me know how you enjoyed it.
This is such a great simple recipe! The flavor is amazing 🙂
Thank you, Tisha.
I love that you used roasted vegetables for your soup! What a great idea to prep those ahead of time. And, I’m totally on board with your winter menu of soup, salad and bread for dinner!
Thank you, Andrea. I love soup in the winter. Definitely going to share some more.
This looks so delicious and so healthy! I love a big pot of soup for dinner this time of year!
Thank you, Elizabeth. Me too. Big pot of soup and I’m in heaven.