Name: Roasted Italian Sweet Potato Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 large sweet potatoes, peeled and cut into wedges (~600 g); Olive oil, for roasting; Salt and pepper, to taste; 2 tbsp (30 ml) olive oil; 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

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Introduction

This Roasted Italian Sweet Potato Soup is a comforting blend of caramelized sweet potatoes and fragrant herbs. Creamy and flavorful, it’s perfect for cozy dinners or as a hearty starter. The roasting enhances the natural sweetness and adds depth to every spoonful.

A creamy, thick soup with small chunks of orange vegetables and black pepper specks fills a white speckled bowl, topped with three charred orange roasted vegetable sticks placed on the right side, and a small green thyme sprig laid across the soup near the sticks. The bowl rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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 at the edges. Set a few pieces aside for garnish if desired.
Step 2: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
Step 3: Add the minced garlic, dried thyme, rosemary, and basil to the pot. Cook for another 1-2 minutes until fragrant.
Step 4: Add the roasted sweet potatoes to the pot, then pour in the vegetable broth. Stir to combine and bring the mixture to a boil.
Step 5: Reduce heat and simmer for 10-15 minutes to allow the flavors to meld.
Step 6: Using an immersion blender, blend the soup until smooth and creamy. For a finer texture, blend in batches using a regular blender.
Step 7: Stir in the coconut milk or heavy cream and heat through for an additional 5 minutes. Season with salt and pepper to taste.
Step 8: Ladle the soup into bowls and garnish with the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!

Tips & Variations

For a nuttier flavor, roast the sweet potatoes with a sprinkle of smoked paprika before blending.
Use coconut milk for a dairy-free, slightly tropical twist or heavy cream for a richer, classic taste.
Adding a pinch of red pepper flakes while sautéing the aromatics adds a gentle heat.
Garnish with toasted pumpkin seeds for extra texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a creamy, thick soup in a white bowl with brown speckles, filled to the brim with a tan-colored base containing small orange chunks and black pepper specks. On top, three charred, bright orange roasted sweet potato sticks lean against the side, accompanied by a small sprig of fresh green thyme placed neatly in the center. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, you can substitute fresh herbs. Use about three times the amount of fresh herbs compared to dried since fresh herbs are less concentrated in flavor.

Is this soup vegan?

Yes, if you use coconut milk and vegetable broth, this soup is completely vegan. To make it vegetarian but not vegan, heavy cream can be used instead of coconut milk.