Roast Sweet Potato Soup
Calories: 18
Adjust Servings Here: 6 servings
Description
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.
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)
Instructions
- 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.
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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