Roasted Italian Sweet Potato Soup
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!
Ingredients
- 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.
Instructions
- 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
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.
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.