Roasted Italian Sweet Potato Soup Recipe

Introduction

This Roasted Italian Sweet Potato Soup is the perfect blend of cozy and comforting, ideal for warming up on a chilly day. Roasting the sweet potatoes brings out their natural sweetness, while Italian herbs add a fragrant Mediterranean touch. The creamy coconut milk or heavy cream makes this soup silky and satisfying with minimal effort.

Ingredients

• 3 large sweet potatoes, peeled and cut into wedges (~600 g)
• 2 tbsp (30 ml) olive oil (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 (1 liter) vegetable broth
• 1 cup (240 ml) coconut milk or heavy cream
• Salt and pepper to taste

Instructions

1. Step 1: 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 until tender and caramelized, setting a few pieces aside for garnish if desired.
2. Step 2: 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. Stir in the minced garlic, dried thyme, rosemary, and basil, cooking for 1-2 minutes until fragrant.
3. Step 3: Add the roasted sweet potatoes to the pot, pour in the vegetable broth, and stir to combine. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to meld the flavors.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches with a regular blender. Stir in the coconut milk or heavy cream, then heat for an additional 5 minutes. Season with salt and pepper to taste.
5. Step 5: Ladle the soup into bowls and garnish with reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy.

Tips & Variations

• Roast the sweet potatoes to caramelize their natural sugars for deeper flavor.
• For a spicy kick, add a pinch of red pepper flakes when sautéing the aromatics.
• Substitute heavy cream with coconut milk for a vegan, dairy-free option.
• Include extra veggies like carrots or parsnips roasted alongside the sweet potatoes for added depth.
• Garnish with fresh herbs such as thyme or rosemary for a vibrant finish.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yams instead of sweet potatoes?

Yes, yams can be used but they have a slightly different flavor and texture. True sweet potatoes provide the best natural sweetness for this soup.

Is there a substitute for coconut milk?

If you prefer a dairy version, use heavy cream or half-and-half. For a dairy-free alternative without coconut, almond or oat milk can be used but may result in a lighter texture.

Roasted Italian Sweet Potato Soup Recipe

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★★★★★

4.7 from 72 reviews

This Roasted Italian Sweet Potato Soup is a cozy and comforting dish perfect for chilly days. It features naturally sweet, caramelized roasted sweet potatoes blended into a velvety soup infused with Italian herbs like thyme, rosemary, and basil. Creamy coconut milk or heavy cream adds richness, making this soup both satisfying and flavorful. Simple to prepare, it combines roasting, sautéing, simmering, and blending for a smooth, aromatic soup reminiscent of a charming Mediterranean café.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 large sweet potatoes, peeled and cut into wedges (~600 g)
• Olive oil, for roasting
• Salt and pepper, to taste

Sautéed Aromatics

• 2 tbsp (30 ml) olive oil
• 1 medium onion, diced (~150 g)
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried basil

Soup Base

• 4 cups (1 liter) vegetable broth
• 1 cup (240 ml) coconut milk or heavy cream
• Salt and pepper, to taste

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place sweet potato wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized at the edges. Set a few pieces aside for garnish if desired.
2. Sauté the Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until softened. Add minced garlic, dried thyme, rosemary, and basil, cooking for another 1-2 minutes until fragrant.
3. Combine and Simmer: Add the roasted sweet potatoes to the pot followed by the vegetable broth. Stir to combine and bring to a boil. Reduce heat and simmer gently for 10-15 minutes to meld flavors together.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. For a finer texture, transfer 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.
5. Serve: Ladle the soup into bowls and garnish with reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!

Notes

• For extra flavor and depth, add carrots or parsnips along with the sweet potatoes when roasting.
• Spice it up with a pinch of red pepper flakes if desired.
• Use coconut milk for a vegan, dairy-free version or heavy cream for a richer, traditional texture.
• Fresh herbs like thyme or rosemary make great garnishes for an added vibrant touch.
• Store leftovers in an airtight container refrigerated up to 4 days or freeze for up to 3 months. Reheat gently with water or broth if too thick.

Keywords: Roasted sweet potato soup, Italian soup, creamy sweet potato soup, vegetarian soup, cozy winter soup, coconut milk soup