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–+ servings
Roasted Italian Sweet Potato Soup

Hearty Roasted Italian Sweet Potato Soup for Cozy Nights

This Roasted Italian Sweet Potato Soup blends sweet and savory notes for a comforting meal, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 medium Sweet Potatoes roasted to enhance sweetness
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 medium Onion can substitute with leeks
  • 3 cloves Garlic increase for bolder flavor
  • 1 teaspoon Dried Thyme or use fresh thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Basil garnish with fresh basil if desired
  • 4 cups Vegetable Broth or chicken broth if not vegetarian
  • 1 cup Coconut Milk or Heavy Cream coconut milk keeps it vegan
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking sheet
  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions for Hearty Roasted Italian Sweet Potato Soup
  1. Preheat your oven to 425°F (220°C).
  2. Peel and chop the sweet potatoes into wedges, toss with olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast the sweet potatoes for 25 to 30 minutes until fork-tender.
  4. Sauté diced onion and minced garlic in a pot with olive oil for about 5 minutes.
  5. Stir in dried thyme, rosemary, and basil, cooking until fragrant.
  6. Add roasted sweet potatoes and vegetable broth, bring to boil, then simmer for 10 minutes.
  7. Blend the soup until smooth using an immersion blender or regular blender.
  8. Stir in coconut milk or heavy cream, adjusting seasoning with salt and pepper.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat and add broth or coconut milk if necessary.

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