Roasted Italian Sweet Potato Soup Recipe
This Roasted Italian Sweet Potato Soup is a comforting and creamy dish that showcases the natural sweetness of roasted sweet potatoes combined with fragrant Italian herbs. Blended to a smooth consistency and enriched with coconut milk or heavy cream, this soup is perfect for cozy meals and offers a wonderful balance of savory and sweet flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, peeled and cut into wedges (~600 g)
- Olive oil, for roasting
- Salt and pepper, to taste
Sautéed Aromatics
- 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
Soup Base
- 4 cups (1 liter) vegetable broth
- 1 cup (240 ml) coconut milk or heavy cream
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes: 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 if desired.
- Sauté the Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Then add the minced garlic, dried thyme, rosemary, and basil, cooking for another 1-2 minutes until fragrant.
- Combine and Simmer: Add the roasted sweet potatoes to the pot along with the vegetable broth. Stir to combine and bring to a boil. Reduce heat and let simmer for 10-15 minutes to meld flavors.
- Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer in batches to a regular blender for a finer texture.
- Finish and Serve: Stir in the coconut milk or heavy cream and heat through for an additional 5 minutes. Adjust seasoning with salt and pepper to taste. Ladle into bowls and garnish with reserved roasted sweet potato wedges and fresh thyme sprigs. Serve warm and enjoy!
Notes
- Use a baking sheet for roasting the sweet potatoes evenly.
- A large pot is essential for sautéing aromatics and simmering the soup.
- An immersion blender makes blending easier, but a regular blender works too.
- Use a ladle to serve the hot soup cleanly.
- For extra depth, add carrots or parsnips with the sweet potatoes when roasting.
- Add a pinch of red pepper flakes if you desire a spicy kick.
- For a vegan and dairy-free version, use coconut milk instead of heavy cream.
- Garnish with fresh thyme or rosemary to enhance the herbal aroma and appearance.
Keywords: sweet potato soup, roasted sweet potatoes, Italian soup, creamy soup, vegan soup, coconut milk soup, autumn recipes, cozy soup
