Roasted Italian Sweet Potato Soup Recipe

Introduction

Roasted Italian Sweet Potato Soup is a comforting, creamy dish that combines the natural sweetness of roasted sweet potatoes with classic Italian herbs. This flavorful soup is easy to make and perfect for cozy dinners or a light lunch.

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

1. 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, if desired.
2. 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. Add the minced garlic, dried thyme, rosemary, and basil, and cook for another 1–2 minutes until fragrant.
3. Step 3: Add the roasted sweet potatoes to the pot, then pour in the vegetable broth. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer for 10–15 minutes to let the flavors meld.
4. Step 4: Use an immersion blender to blend the soup until smooth and creamy. For a finer texture, transfer in batches to a regular blender. Stir in the coconut milk or heavy cream and heat through for 5 more minutes. Season with salt and pepper to taste.
5. Step 5: Ladle the soup into bowls and garnish with the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!

Tips & Variations

• Add carrots or parsnips with the sweet potatoes for extra depth and sweetness.
• Stir in a pinch of red pepper flakes to give the soup a gentle kick.
• Use coconut milk for a dairy-free, vegan option or heavy cream for a richer texture.
• Garnish with fresh thyme or rosemary to brighten the flavors and presentation.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain a creamy texture. This soup does not freeze well as the texture may change after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

While regular potatoes can be used, sweet potatoes offer a natural sweetness and creaminess that is key to the flavor profile of this soup.

Is this soup suitable for vegans?

Yes, use coconut milk instead of heavy cream and ensure your vegetable broth is vegan-friendly to keep the soup completely plant-based.

Roasted Italian Sweet Potato Soup Recipe

Print Recipe

★★★★★

5 from 111 reviews

This Roasted Italian Sweet Potato Soup is a comforting and flavorful dish featuring caramelized sweet potatoes blended with aromatic Italian herbs and a creamy base of coconut milk or heavy cream. Perfect for a cozy meal, it combines the natural sweetness of roasted potatoes with savory sautéed onions, garlic, and herbs for a rich and smooth soup.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 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

Garnish

• Reserved roasted sweet potato wedges
• Fresh thyme sprigs

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Arrange 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. Reserve a few pieces for garnish and set aside.
2. Sauté the Aromatics: In a large pot, heat 2 tbsp of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until softened. Add minced garlic, dried thyme, rosemary, and basil; cook for another 1-2 minutes until fragrant.
3. Combine and Simmer: Add the roasted sweet potatoes to the pot and pour in the vegetable broth. Stir well and bring to a boil. Reduce heat and simmer for 10-15 minutes to meld flavors.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. For finer texture, optionally blend in batches in a regular blender. Stir in coconut milk or heavy cream and heat through for an additional 5 minutes. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls, garnish with the reserved roasted sweet potato wedges and fresh thyme sprigs. Serve warm and enjoy!

Notes

• Use a baking sheet to evenly roast the sweet potatoes.
• A large pot is essential for sautéing and simmering the soup ingredients.
• An immersion blender or regular blender will help achieve a velvety smooth consistency.
• A ladle makes serving the soup easy and neat.
• For extra depth, add carrots or parsnips with sweet potatoes before roasting.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Coconut milk offers a dairy-free, vegan alternative; heavy cream gives a richer, traditional soup.
• Garnish with fresh herbs like thyme or rosemary for aroma and presentation.

Keywords: sweet potato soup, roasted sweet potatoes, Italian soup, creamy soup, vegetarian soup, coconut milk soup, comforting soup