Roasted Italian Sweet Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
