This Roasted Italian Sweet Potato Soup is a creamy and flavorful dish that combines the natural sweetness of roasted sweet potatoes with aromatic Italian herbs. Enhanced with coconut milk or heavy cream, this comforting soup is perfect for cozy dinners and brings a rich, velvety texture with every spoonful.
Total Time:50 minutes
Yield:6 servings
Ingredients
Main Ingredients
3 large sweet potatoes peeled and cut into wedges (600 g)
2 tbsp olive oil (30 ml) 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 vegetable broth (1 liter)
1 cup coconut milk or heavy cream (240 ml)
Salt to taste
Black pepper to taste
Instructions
Roast the sweet potatoes: Preheat your oven to 425 degrees Fahrenheit. Toss the peeled and wedge-cut sweet potatoes in a small amount of olive oil and spread them on a baking sheet in a single layer. Roast for 25 minutes or until tender and caramelized, turning halfway through cooking.
Sauté the aromatics: While the sweet potatoes roast, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add herbs and broth: Stir in the dried thyme, rosemary, and basil to the pot and let the herbs bloom for a minute. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes to combine the flavors.
Combine roasted sweet potatoes: Add the roasted sweet potatoes to the pot with the broth and herbs. Use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a blender.
Add creaminess and season: Stir in the coconut milk or heavy cream and heat through without boiling. Season the soup with salt and pepper to taste.
Serve and garnish: Ladle the hot soup into bowls, garnish with fresh thyme sprigs, and serve immediately with crusty bread or your favorite side.
Notes
For a vegan version, use coconut milk instead of heavy cream.
If you prefer a thinner soup, add more vegetable broth until desired consistency is reached.
To enhance the roasted flavor, you can sprinkle some smoked paprika before blending.
Leftover soup keeps well in the refrigerator for up to 3 days and freezes well for up to 1 month.
Roasting the sweet potatoes adds depth of flavor compared to boiling them.
