Name: Roasted Italian Sweet Potato Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 large sweet potatoes, peeled and cut into wedges (~600 g); Olive oil, for roasting; Salt and pepper, to taste; 2 tbsp (30 ml) olive oil; 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

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Introduction

This Roasted Italian Sweet Potato Soup is a comforting and flavorful dish that highlights the natural sweetness of roasted sweet potatoes combined with classic Italian herbs. Creamy and aromatic, it’s perfect as a warming meal any day of the year.

A close-up of a white bowl filled with creamy beige soup that has small orange and dark specks throughout, giving it a textured look. On the left edge of the bowl, four thick roasted sweet potato wedges are resting on the soup, showing a rich orange color with charred black grill marks. A fresh green thyme sprig lies diagonally on the right side of the soup, adding a touch of fresh green contrast. The bowl is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C). Place the sweet potato wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized at the edges. Set a few pieces aside for garnish.
Step 2: In a large pot, heat 2 tbsp of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Step 3: Add the minced garlic, dried thyme, rosemary, and basil to the pot. Cook for another 1-2 minutes until fragrant.
Step 4: Add the roasted sweet potatoes to the pot, then pour in the vegetable broth. Stir to combine and bring to a boil.
Step 5: Reduce the heat and let the soup simmer for 10-15 minutes to meld the flavors.
Step 6: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender.
Step 7: Stir in the coconut milk or heavy cream and heat for an additional 5 minutes. Season with salt and pepper to taste.
Step 8: Ladle the soup into bowls and garnish with the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm.

Tips & Variations

Add carrots or parsnips along with the sweet potatoes for extra depth and sweetness.
For a spicy kick, sprinkle in a pinch of red pepper flakes while cooking the aromatics.
Choose coconut milk for a dairy-free, vegan option or heavy cream for richer texture.
Garnish with fresh thyme or rosemary sprigs for a vibrant, aromatic finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white speckled bowl filled with creamy, light orange soup with visible small chunks of vegetables and black pepper specks, topped with three charred, bright orange roasted carrot sticks placed upright on the right side, and a small green thyme sprig resting on the surface near the carrots, all set on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Use about three times the amount of fresh herbs as dried to match the flavor intensity. Add most fresh herbs during or after cooking to preserve their brightness.

Is it possible to make this soup without an immersion blender?

Absolutely. You can carefully transfer the soup in batches to a regular blender to puree until smooth. Blend while warm, but do it in small portions and vent the lid slightly to avoid pressure buildup.