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