Sweet Potato Soup
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Make the coziest Sweet Potato Soup with this simple recipe! This savory soup is filled with rosemary roasted sweet potatoes, vegetable broth, and a hint of cream. With just 10 minutes of prep time, a warm, creamy bowl of soup will be ready in just 30 minutes!
This simple two-step recipe is so easy to make and so delicious! Believe it or not, this recipe was inspired on a trip to Jamaica back in 2016. I enjoyed a wonderful roasted sweet potato soup on our last night at the resort where we stayed, and as soon as I finished the bowl, I knew I had to come home and recreate it in my kitchen!
Since 2016, this soup recipe has been a go-to meal at our house, and a popular recipe on the blog. It’s a cozy soup for the fall and winter months and it’s full of flavor! But really the best part is how easy it is to make! The soup only takes 10 minutes to prep, making it easy to throw together for a delicious weeknight meal or to meal-prep for lunches throughout the week.
Why you’ll love this recipe
- The bold flavors. Roasting the sweet potatoes with rosemary, garlic, and cinnamon takes the soup’s flavor to the next level!
- It’s simple and quick. A total prep and cook time of 29 minutes is all you need to make this sweet potato soup!
- It’s a cozy bowl of goodness. This creamy soup hits the spot on a chilly day!
Ingredients
- Sweet potatoes – you’ll need two pounds of sweet potatoes for this recipe, peeled and cut into 1 inch cubes.
- Onion – I like to use a yellow onion for this soup for it’s nice, neutral flavor.
- Garlic – you’ll want to keep the garlic cloves whole to roast them in the oven. Mincing the garlic before roasting may cause the garlic to burn.
- Olive oil – for roasting the veggies. You can also use another type of vegetable oil, if you prefer.
- Rosemary – I recommend using fresh rosemary for it’s bold, fresh flavor.
- Cinnamon – the small addition of cinnamon adds a subtle sweet flavor to the sweet potatoes.
- Kosher salt – this salt works best for this recipe, as it is used to season the potatoes. Avoid using flakey salt, which will make the roasted vegetables overly salty.
- Black pepper – I recommend using a coarse black pepper for this recipe. The coarse grounds add an earthy balance of flavor to the soup.
- Vegetable broth – store-bought vegetable broth will work great in this recipe. You can also make your own vegetable broth to use in the recipe. If you’re not vegetarian, you can also use chicken broth or chicken stock.
- Heavy cream – this simple ingredient adds the signature creaminess to the soup. Only a small amount is added to keep the soup light. If you want to make the soup dairy-free and vegan, you can use coconut cream in place of the heavy cream. You can also use a can of full-fat coconut milk, but it won’t be quite as creamy as coconut cream or heavy cream.
Instructions
- Roast the vegetables. Toss peeled and cubed sweet potatoes, diced onions, and garlic cloves with olive oil, rosemary, cinnamon, salt, and pepper. Spread the vegetables evenly on a baking sheet lined with aluminum foil. Place the baking sheet in the oven and roast until the sweet potatoes are fork-tender.
- Blend the vegetables. Remove the vegetables from the oven and transfer them to a large blender or food processor. Add the vegetable broth and cream to the blender. Place the lid on the blender and blend until creamy and smooth.
- Top and serve. Once the soup is pureed, pour it into bowls and serve topped with sour cream or crème fraîche, if you’d like!
Recipe tips
- Don’t overcrowd the baking sheet! When roasting the sweet potatoes, give them room to spread out in a single layer on the tray. Overcrowding them will cause them to cook unevenly.
- Test for fork-tender vegetables. Test the roasted sweet potatoes to make sure a fork can go through them easily. If the sweet potatoes aren’t fully cooked, they won’t blend smoothly into the soup.
- If your blender isn’t big enough, you might have to puree the soup in two batches. Place half of the roasted vegetables, half of the broth, and half of the cream in the blender and puree. Transfer the soup to a large bowl, then puree the remaining sweet potatoes, broth and cream in the blender.
- Use an immersion blender. If you don’t have a blender or a food processor, place everything in a large pot and use an immersion blender. The handheld blender will do the same job as the blender, just in the pot.
How to store and reheat the soup
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. If you have more soup or want to save it longer, consider storing it in the freezer.
If freezing the soup, I recommend portioning it in separate containers. This will allow you to take a single serving of soup out of the freezer when you are ready to defrost and heat it up.
Reheat the soup by letting it thaw overnight. If you are in a rush, you can place the container in a warm water bath until it can easily be removed from the container. Then, you can add the soup to a saucepan and reheat it at medium-low temperature on the stove.
Optional toppings
The soup is really tasty on its own, but if you’d like to add a burst of flavor, consider adding one of these toppings before you dig in.
- Sour cream, yogurt, or crème fraîche – add a small dollop of any of these creamy toppings right on top of the soup before serving it. The topping adds a refreshing and cooling factor to the soup. It also offsets the temperature to balance out the flavors.
- Chili oil or red pepper flakes – a slight drizzle of chili oil or a sprinkle of red chili flakes add the perfect amount of heat for a spicy finish to the soup.
- Fresh herbs – chop fresh cilantro, chives, or parsley and add it to the bowl of soup for an additional fresh flavor.
- Pepitas – to add more texture to the soup, drop a handful of pepitas on top of the soup. The pumpkin seeds will add a nice flavor and subtle crunch to the soup.
Ways to serve the soup
This sweet potato soup recipe can be a meal on its own, but sometimes it’s even better paired with a sandwich or salad. Pair it with any of these recipes and make the cozy soup part of your weekly menu!
- With a sandwich – there’s a reason why soup and a sandwich are a classic combination. Stick to the lighter side for lunch with a turkey pesto sandwich, or save room for dinner and pair the soup with a hot pastrami sandwich.
- With a salad – pair the soup with a butternut squash salad, delicata squash salad, or beet salad for the perfect taste of fall!
More soup recipes
Get cozy with these other popular soup recipes!
Sweet Potato Soup
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- 1 cup onion, large dice
- 4 cloves garlic
- ¼ cup olive oil
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cups vegetable broth
- ½ cup heavy cream, or coconut cream
Instructions
- Preheat the oven to 425°F.
- Toss the cubed sweet potatoes, diced onions and whole garlic cloves with the olive oil, rosemary, cinnamon, salt and pepper.
- Spread into an even layer on a foil-lined baking sheet.
- Place in the oven and roast for 20 minutes, or until the sweet potatoes are fork tender.
- Remove from the oven and transfer to a large blender or food processor.
- Add the vegetable broth and cream. Blend until smooth and creamy.
- Once all of the soup has been pureed, pour into bowls and serve topped with sour cream or crème fraîche, if you’d like.
Notes
- If your blender isn’t big enough, you might have to puree the soup in two batches. Place half of the roasted vegetables, half of the broth, and half of the cream in the blender and puree. Transfer the soup to a large bowl, then puree the remaining sweet potatoes, broth and cream in the blender.
- To make the recipe dairy-free and vegan, replace the heavy cream with coconut cream or full-fat coconut milk
- Store any leftover soup in an airtight container in the refrigerator for up to 5 days. If you have more soup or want to save it longer, consider storing it in the freezer.
- If freezing the soup, I recommend portioning it in separate containers. This will allow you to take a single serving of soup out of the freezer when you are ready to defrost and heat it up.
Nutrition Facts
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2 Comments on “Sweet Potato Soup”
Loved it…..even my son who doesn’t like sweet potatoes liked it.
We love Couples Tower Isle!! We have been to Couples twice. I am so glad you posted this recipce. I had this amazing soup when we were there for Thanksgiving a few years ago. I will definitely be making this. I see you have more Jamaican inspired recipes, yay!!