A bowl of Roasted Italian Sweet Potato Soup is like a cozy hug on a chilly evening. The roasted sweet potatoes bring a caramelized richness, while Italian herbs and garlic create a deeply aromatic base. Creamy and comforting, it’s a soup that balances earthy, sweet, and savory notes in every spoonful.
This recipe is perfect for weeknights or gatherings, as it feels both rustic and elevated. Whether you’re pairing it with crusty bread or serving it as a starter to a heartier meal, this soup always delivers warmth and satisfaction.
What Kind of Sweet Potatoes Work Best?
Look for orange-fleshed sweet potatoes, such as Garnet or Jewel varieties. These roast beautifully and develop a naturally sweet flavor that pairs wonderfully with Italian seasonings. Make sure they’re firm and free of soft spots or sprouts for the best texture.
Ingredients for the Roasted Italian Sweet Potato Soup
- 2 pounds sweet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground pepper, to taste
- 4 cups vegetable broth
- 1/2 cup canned coconut milk or heavy cream
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil or parsley, for garnish
How To Make the Roasted Italian Sweet Potato Soup
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, toss sweet potatoes, onion, and garlic with olive oil, oregano, basil, thyme, salt, and pepper. Roast for 25-30 minutes or until sweet potatoes are fork-tender and lightly caramelized.
Step 2: Blend Until Smooth
Transfer roasted vegetables to a blender. Add 2 cups of the vegetable broth and blend until completely smooth. You may need to do this in batches.
Step 3: Simmer and Finish
Pour the blended soup into a large pot. Stir in the remaining broth and bring to a gentle simmer over medium heat. Add coconut milk (or heavy cream) and crushed red pepper flakes if using. Taste and adjust seasoning.
Step 4: Serve Warm
Ladle into bowls and garnish with fresh basil or parsley. Serve with warm, crusty bread.
How to Serve and Store Roasted Italian Sweet Potato Soup
This soup shines as both a standalone meal and a delicious side. Pair it with a rustic grilled cheese, a crisp salad, or fresh rosemary focaccia. Its creamy texture also makes it a great starter for dinner parties.
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 2 months. Reheat on the stovetop or microwave, adding a splash of broth if it thickens too much.
Frequently Asked Questions
How do I make this soup creamier?
Use heavy cream instead of coconut milk, or blend in a bit of cooked white potato for added starch.
Can I use an immersion blender?
Absolutely! Just be sure to transfer the roasted veggies and broth into a deep pot to avoid splatter.
What other herbs can I add?
Fresh rosemary or sage add a deeper woodsy note. A touch of smoked paprika also works beautifully.
Is this soup vegan?
Yes, as long as you use coconut milk and vegetable broth.
Can I add protein to this soup?
Sure! Add in cooked Italian sausage, shredded chicken, or a can of white beans.
Want More Soup Ideas?
If you’re loving this cozy bowl, check out these other flavorful soups to warm up your week:
- Cozy Chicken Vegetable Soup Recipe
- Creamy Cajun Steak Alfredo
- Cajun White Chicken Chili
- Creamy Garlic Butter Chicken Rotini in Parmesan Sauce
- Creamy Crab and Shrimp Seafood Bisque
Save This Pin + Share Your Results
📌 Save this soup to your Pinterest comfort food board so it’s ready whenever you need a nourishing bowl.
And when you try it, drop a comment below! Did you use cream or coconut milk? Add protein? I’d love to hear your twist on it.
Craving more warm, cozy meals? Follow Nina Dishes on Pinterest where I share daily recipe inspiration, including soups, casseroles, and easy dinner ideas.
Roasted Italian Sweet Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Roasted Italian Sweet Potato Soup is velvety smooth, herbaceous, and satisfying. Roasted sweet potatoes and garlic form a naturally sweet and savory base, enhanced by Italian herbs and finished with creamy richness. It’s a cozy soup perfect for weeknights or elegant starters.
Ingredients
2 pounds sweet potatoes, peeled and cubed
1 medium yellow onion, chopped
4 garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and freshly ground pepper, to taste
4 cups vegetable broth
1/2 cup canned coconut milk or heavy cream
1/4 teaspoon crushed red pepper flakes (optional)
Fresh basil or parsley, for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss sweet potatoes, onion, and garlic with olive oil, oregano, basil, thyme, salt, and pepper.
3. Roast for 25-30 minutes or until sweet potatoes are fork-tender and caramelized.
4. Transfer roasted vegetables to a blender. Add 2 cups of the vegetable broth and blend until smooth.
5. Pour into a pot, add remaining broth, and bring to a simmer.
6. Stir in coconut milk or cream and crushed red pepper flakes if using.
7. Adjust seasoning as needed.
8. Serve warm with a garnish of basil or parsley.
Notes
Use orange-fleshed sweet potatoes like Garnet or Jewel for the best flavor.
For extra creaminess, add a small Yukon gold potato to the roast.
To make it spicy, increase red pepper flakes to 1/2 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sweet potato soup, Italian soup, roasted vegetable soup
