This Roasted Italian Sweet Potato Soup is the perfect blend of cozy and comforting, ideal for warming up on a chilly day. With roasted sweet potatoes that bring a natural sweetness and a rich, velvety texture, this soup is anything but ordinary. Italian herbs like thyme, rosemary, and basil lend a Mediterranean flair, while coconut milk or cream adds a luscious creaminess. The best part? It’s as easy as roasting, blending, and serving!
Why You’ll Love This Recipe
This soup is a delightful mix of simplicity and sophistication, with a silky texture and deep flavor that comes from roasting the sweet potatoes. The Italian herbs add a lovely aromatic warmth, making it taste like a dish you’d find in a charming café. Plus, this recipe is flexible—make it vegan with coconut milk or go for a creamy texture with heavy cream.
What Does This Soup Taste Like?
Expect a creamy, smooth texture with a hint of sweetness from the caramelized sweet potatoes, balanced by the savory and herbal notes of rosemary, thyme, and basil. Each spoonful is full of warm, comforting flavors with a subtle earthiness and a creamy finish from the coconut milk or cream.
Ingredients You’ll Need
- 3 large sweet potatoes, peeled and cut into wedges (~600 g): The star of the soup, roasted for extra flavor.
- 2 tbsp (30 ml) olive oil (plus extra for roasting): Adds richness and helps roast the sweet potatoes to perfection.
- 1 medium onion, diced (~150 g): Adds sweetness and depth.
- 2 cloves garlic, minced: For a hint of savory warmth.
- 1 tsp dried thyme (plus extra sprigs for garnish): Classic Italian herb that adds an earthy note.
- 1 tsp dried rosemary: Enhances the woodsy, aromatic flavors.
- 1 tsp dried basil: Brings a hint of fresh, herbal brightness.
- 4 cups (1 liter) vegetable broth: Forms the base of the soup and balances the sweetness of the potatoes.
- 1 cup (240 ml) coconut milk or heavy cream: Adds richness and a creamy texture.
- Salt and pepper to taste: Essential for seasoning.
Tools You’ll Need
- Baking sheet: For roasting the sweet potatoes.
- Large pot: To combine and simmer the soup.
- Immersion blender or regular blender: For pureeing the soup to a smooth consistency.
- Ladle: To serve.
Ingredient Substitutions & Additions
- Extra veggies: Add in carrots or parsnips with the sweet potatoes for more depth.
- Spice: Add a pinch of red pepper flakes for a kick of heat.
- Coconut milk vs. heavy cream: Use coconut milk for a dairy-free, vegan option or heavy cream for a more traditional richness.
- Fresh herbs: Garnish with fresh thyme or rosemary for a vibrant finish.
How to Make Roasted Italian Sweet Potato Soup
1. Roast the Sweet Potatoes
- 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, or until the sweet potatoes are tender and caramelized at the edges. Set a few pieces aside 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.
- Add the minced garlic, dried thyme, rosemary, and basil, and cook for another 1-2 minutes, until fragrant.
3. Combine and Simmer
- Add the roasted sweet potatoes to the pot, followed by the vegetable broth. Stir to combine and bring the mixture to a boil.
- Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
4. Blend the Soup
- Using an immersion blender, blend the soup until it’s smooth and creamy. If you prefer a finer texture, you can transfer it in batches to a regular blender.
- Stir in the 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 and garnish with the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!
What to Serve with Roasted Italian Sweet Potato Soup
Pair this soup with crusty bread or garlic bread for dipping, or serve alongside a fresh side salad for a complete meal. A sprinkle of Parmesan or a dollop of pesto on top can add even more Italian flair.
Tips for the Best Roasted Italian Sweet Potato Soup
- Roast for extra flavor: Roasting the sweet potatoes first caramelizes their natural sugars, making the soup sweeter and more flavorful.
- Blend thoroughly: To get a velvety texture, blend the soup until smooth. An immersion blender is convenient, but a regular blender gives an ultra-smooth consistency.
- Season at the end: Wait until after blending and adding cream to adjust salt and pepper; this way, the flavors will be balanced.
Storage Instructions
This soup stores well! Keep it in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a bit of water or broth if it’s too thick.
Frequently Asked Questions
Can I use yams instead of sweet potatoes?
Yes, you can use yams, although they’ll have a slightly different flavor and texture. True sweet potatoes give the best sweetness for this soup.
Is there a substitute for coconut milk?
If you prefer a dairy-based soup, use heavy cream or half-and-half. For a dairy-free option without coconut, try almond or oat milk for a lighter texture.
Can I add protein to this soup?
Yes! Add chickpeas or white beans for a protein boost while keeping it vegetarian, or add shredded chicken for a heartier option.
Final Thoughts
This Roasted Italian Sweet Potato Soup is a cozy, creamy, and satisfying meal that’s perfect for any season. The roasted sweet potatoes, Italian herbs, and creamy coconut milk or cream create a dish that’s wonderfully rich without feeling heavy. Whether you’re serving it as an appetizer or a main course, it’s sure to be a hit with everyone at the table.
If you love this soup, try some other hearty favorites like Butternut Squash Soup with Sage, Creamy Tomato Basil Soup, or a classic Minestrone. Be sure to share your creations on Pinterest or leave a comment to let us know how it turned out!
Nutritional Information (per serving)
- Calories: 250
- Protein: 4g
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 5g
Enjoy the warmth and deliciousness of this Italian-inspired sweet potato soup!
Roasted Italian Sweet Potato Soup
Ingredients
Method
- Roast the Sweet Potatoes
- 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, or until the sweet potatoes are tender and caramelized at the edges. Set a few pieces aside 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.
- Add the minced garlic, dried thyme, rosemary, and basil, and cook for another 1-2 minutes, until fragrant.
- Combine and Simmer
- Add the roasted sweet potatoes to the pot, followed by the vegetable broth. Stir to combine and bring the mixture to a boil.
- Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
- Blend the Soup
- Using an immersion blender, blend the soup until it’s smooth and creamy. If you prefer a finer texture, you can transfer it in batches to a regular blender.
- Stir in the 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 and garnish with the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!
Notes
Large pot: To combine and simmer the soup.
Immersion blender or regular blender: For pureeing the soup to a smooth consistency.
Ladle: To serve.
Ingredient Substitutions & Additions
Extra veggies: Add in carrots or parsnips with the sweet potatoes for more depth.
Spice: Add a pinch of red pepper flakes for a kick of heat.
Coconut milk vs. heavy cream: Use coconut milk for a dairy-free, vegan option or heavy cream for a more traditional richness.
Fresh herbs: Garnish with fresh thyme or rosemary for a vibrant finish.
