Roasted Italian Sweet Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
