Sweet Potato Soup Recipe
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.
Frequently asked questions
Can I make this soup ahead of time?
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.
How can I make this soup dairy-free?
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.
What are some good toppings for this soup?
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.
How do I adjust the thickness of the soup?
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.
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. 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.
Can I add other vegetables to 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.
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
Garlic toast
- 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
- Caramelization is Key: Roast the sweet potatoes, onions, and garlic until they develop a deep golden-brown color. This enhances the natural sweetness and adds depth of flavor to the soup.
- Let it Rest: Cover the roasted vegetables for 10-15 minutes after roasting to allow them to cool slightly. This makes peeling the sweet potatoes and squeezing the garlic out much easier.
- Balance the Texture: For a silky-smooth soup, use a high-speed blender or strain the soup through a fine mesh sieve after blending.
- Cheese for Creaminess: Grate your cheese fresh for better melting and smoother incorporation. Pre-grated cheese often contains anti-caking agents that can affect the soup’s texture.
- Season Gradually: Broth and cheese can be salty, so adjust the salt after adding these ingredients to avoid over-seasoning.
- Customize the Herbs: Thyme and bay leaf add earthy tones, but you can also experiment with rosemary, sage, or nutmeg for a different twist.
- Consistency Control: If the soup is too thick, thin it with additional broth or cream. If it’s too thin, simmer uncovered to reduce it.
- Perfect Garlic Toast: For evenly toasted bread, toast the baguette slices lightly before adding cheese. This prevents soggy toast under the melted cheese.
- Make Ahead: The soup can be prepared a day in advance. Store it in the fridge and reheat gently on the stove, stirring to avoid scorching.
- Freezing Option: This soup freezes well, but leave out the cream before freezing. Add the cream when reheating for a fresh, creamy texture.
Equipment you will need
Nutrition
Tried this recipe?
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This is the perfect time of year to start making soup again, ideal for lunches and easy for supper too. I love the flavour of roasted veggies in soup, so much taste.
Absolutely. Perfect time for soup.
I love soup especially at this time of year, and Sweet Potatoes are one of my favourites!! Great tip to roast up your veg earlier in the week too, that makes for an easy weeknight meal which we ALWAYS need!
You will enjoy this one Melissa. Thanks
Yum! Those sweet potatoes look perfectly roasted. I love when they start to get all caramelized on top. The flavor of this soup looks out of this world!
Thanks, Jenni. Yes, the caramelized bits are the best.
I’ve never made sweet potato soup although I have with squash. I don’t know why. We love sweet potatoes and I bet roasting them first brings out even more flavor. I’m coming down with a cold — haven’t had one in several years and this soup sounds so good. I think I’ll pick up some extra sweet potatoes at the store today.
You must try Marisa. You will love Sweeet Potato soups. So simple too.
It is beyond me that I have never had a sweet potato soup. I LOVE sweet potatoes and eat them all the time!?! This recipe sounds like the perfect recipe for me!
Thanks Lauren, You will love sweet potato soup
Oh my goodness this soup look absolutely amazing! It truly looks delicious! Is good food and this looks like one of the BEST!!
Thank you, Dan.
Very pretty dish! This look amazing! I definitely want to try your recipe, and I’m sure it’s very tasty. THANK YOU!
Thank you Mahy. I think you will enjoy this.
This soup looks so creamy and delicious, I can’t wait to try it!
Thank you, Michelle.
Oh my, what I wouldn’t give for a bowl of this delicious sweet potato soup right now! Must try this soon!
Thanks, Camilla. I hope you try it.
I bet roasting the sweet potatoes makes this soup super delicious I love roasting vegetable it brings out more sweetness and this soup looks amazing!
It sure does Claudia. Makes it sweet and smokey too.