Description
Creamy Roasted Italian Sweet Potato Soup is a comforting dish blending roasted sweet potato sweetness with Italian herbs. This velvety soup is perfect for chilly evenings or as a stunning appetizer.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- 1/2 cup heavy cream or coconut milk (for dairy-free option)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, and pepper on the prepared baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a large pot over medium heat, sauté onions and garlic in olive oil until translucent (about 5 minutes).
- Add roasted sweet potatoes, vegetable broth, and herbs to the pot. Simmer for 10-15 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender. Stir in cream or coconut milk for added creaminess.
- Taste and adjust seasoning as needed before serving.
Notes
- Roast sweet potatoes until slightly caramelized for best flavor.
- Blend the soup while warm for smoothness.
- Taste and adjust seasoning as you go.
- Store leftovers in an airtight container in the fridge for up to five days.
- Reheat on the stove over low heat, adding a splash of broth to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 25mg