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