Roasted Italian Sweet Potato Soup
Discover how to make Roasted Italian Sweet Potato Soup. A delicious recipe with detailed instructions.
15
Prep Time
35
Cook Time
50
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Roasted Italian Sweet Potato Soup. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
2. Place sweet potato wedges on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Step 3
3. Roast for 25-30 minutes until the sweet potatoes are tender and caramelized around the edges, flipping halfway through.
Step 4
4. While the sweet potatoes roast, heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.
Step 5
5. Add minced garlic, dried thyme, rosemary, and basil to the pot. Cook for 1 minute until fragrant.
Step 6
6. Add the roasted sweet potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 7
7. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer to a blender in batches and blend until smooth.
Step 8
8. Stir in the coconut milk or heavy cream and heat through for 2-3 minutes. Season with additional salt and pepper to taste.
Step 9
9. Serve hot, garnished with fresh thyme sprigs and a sprinkle of red pepper flakes if desired.
You Must Know
- ✓For deeper flavor, roast the sweet potatoes until they develop dark caramelized edges
- ✓Toast the dried herbs in the oil for 30 seconds before adding the broth to release their essential oils
- ✓For the smoothest texture, pass the blended soup through a fine-mesh sieve
Chef's Notes
For deeper flavor, roast the sweet potatoes until they develop dark caramelized edges
Toast the dried herbs in the oil for 30 seconds before adding the broth to release their essential oils
For the smoothest texture, pass the blended soup through a fine-mesh sieve
Serving Suggestions
Serve this soup with crusty Italian bread, a simple green salad with balsamic vinaigrette, or alongside grilled cheese sandwiches for a complete meal. It's perfect for fall and winter gatherings, holiday dinners, or as a warming lunch on cold days.
Nutritional Info (Per Serving)
210
Calories
3g
Protein
28g
Carbs
11g
Fat
Tags
Lily
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More Soups Recipes
Roasted Italian Sweet Potato Soup
Discover how to make Roasted Italian Sweet Potato Soup. A delicious recipe with detailed instructions.
Ingredients (11)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place sweet potato wedges on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast for 25-30 minutes until the sweet potatoes are tender and caramelized around the edges, flipping halfway through.
- While the sweet potatoes roast, heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until softened and translucent.
- Add minced garlic, dried thyme, rosemary, and basil to the pot. Cook for 1 minute until fragrant.
- Add the roasted sweet potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer to a blender in batches and blend until smooth.
- Stir in the coconut milk or heavy cream and heat through for 2-3 minutes. Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh thyme sprigs and a sprinkle of red pepper flakes if desired.
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