Roasted Italian Sweet Potato Soup Recipe
This Roasted Italian Sweet Potato Soup is a comforting and creamy dish featuring caramelized sweet potatoes blended with aromatic herbs like thyme, rosemary, and basil. Roasting the sweet potatoes enhances their natural sweetness, while the addition of vegetable broth and creamy coconut milk or heavy cream creates a rich, velvety texture. Perfect as a warming appetizer or a light meal, it combines rustic Italian flavors with a healthy twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 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
Soup Base
- 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
Instructions
- Roast the Sweet Potatoes: 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, or until the sweet potatoes are tender and caramelized at the edges. Set a few pieces aside for garnish, if desired.
- Sauté the Aromatics: 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. Then add the minced garlic, dried thyme, rosemary, and basil, and cook 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 the mixture to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup until it’s smooth and creamy. For a finer texture, transfer in 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 the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm and enjoy!
Notes
- You can substitute heavy cream with coconut milk for a dairy-free, vegan option.
- Reserve some roasted sweet potato wedges to add texture and an attractive garnish.
- Adjust herbs and seasoning according to personal preference for a stronger or milder flavor.
- If the soup is too thick, add more vegetable broth or water to reach desired consistency.
Keywords: sweet potato soup, roasted sweet potatoes, Italian soup, creamy soup, vegetarian soup, healthy soup, autumn recipe
