Roasted Italian Sweet Potato Soup Recipe

Introduction

This Roasted Italian Sweet Potato Soup is a comforting blend of sweet, savory, and aromatic flavors. Roasting the sweet potatoes enhances their natural sweetness, while Italian herbs add depth and warmth. It’s a creamy, satisfying soup perfect for cozy evenings.

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). 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. Set aside a few wedges for garnish if desired.
2. Step 2: 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.
3. Step 3: Add the minced garlic, dried thyme, rosemary, and basil to the pot. Cook for 1-2 minutes until fragrant.
4. Step 4: Add the roasted sweet potatoes to the pot along with the vegetable broth. Stir to combine and bring to a boil.
5. Step 5: Reduce the heat and simmer for 10-15 minutes to let the flavors meld.
6. Step 6: Use an immersion blender to blend the soup until smooth and creamy. For a finer texture, blend in batches using a regular blender.
7. Step 7: Stir in the coconut milk or heavy cream and heat through for 5 more minutes. Season with salt and pepper to taste.
8. Step 8: Ladle the soup into bowls and garnish with reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!

Tips & Variations

• For a richer flavor, use heavy cream instead of coconut milk, or vice versa for a dairy-free option.
• Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.
• Swap vegetable broth for chicken broth if not vegetarian; it adds a savory depth.
• Use fresh herbs if available, adding them at the end of cooking to preserve brightness.

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. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, but the flavor and natural sweetness will be different. Regular potatoes will create a more neutral taste, so consider adding a touch of honey or sugar to retain some sweetness.

Is this soup suitable for vegans?

It can be made vegan by using coconut milk and vegetable broth. Avoid heavy cream and choose plant-based alternatives to keep it fully vegan.

Roasted Italian Sweet Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

A creamy and flavorful Roasted Italian Sweet Potato Soup featuring caramelized sweet potatoes roasted to perfection and infused with aromatic Italian herbs. This comforting soup is blended smooth and enriched with coconut milk or heavy cream for a luscious texture, making it a perfect warm meal for any season.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• 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, plus sprigs for garnish
• 1 tsp dried rosemary
• 1 tsp dried basil

Liquid Ingredients

• 4 cups (1 liter) vegetable broth
• 1 cup (240 ml) coconut milk or heavy cream

Instructions

1. Roast the Sweet Potatoes: Preheat the 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 the wedges are tender and caramelized at the edges. Set aside a few pieces for garnish if desired.
2. Sauté the Aromatics: 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. Then add the minced garlic, dried thyme, rosemary, and basil, cooking for an additional 1-2 minutes until fragrant.
3. Combine and Simmer: Add the roasted sweet potatoes to the pot along with the vegetable broth. Stir well and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-15 minutes to meld the flavors.
4. Blend the Soup: Use an immersion blender to purée the soup until smooth and creamy. For a finer texture, transfer the soup in batches to a blender and blend.
5. Finish with Cream: Stir in the coconut milk or heavy cream and heat the soup for an additional 5 minutes. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!

Notes

• For a nutty flavor, you can roast the sweet potatoes with a sprinkle of smoked paprika or chili flakes.
• Coconut milk can be substituted with heavy cream or a dairy-free alternative depending on dietary preferences.
• This soup pairs well with crusty bread or a side salad for a complete meal.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• If you prefer a thinner consistency, add extra vegetable broth when blending.

Keywords: sweet potato soup, roasted sweet potatoes, Italian soup, creamy soup, vegetarian soup, cozy soup, autumn soup