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Roasted Italian Sweet Potato Soup Recipe

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★★★★★

4.7 from 460 reviews

This Roasted Italian Sweet Potato Soup is a cozy and comforting dish perfect for chilly days. Featuring naturally sweet roasted sweet potatoes blended into a silky, velvety base with fragrant Italian herbs like thyme, rosemary, and basil, and finished with creamy coconut milk or heavy cream. Easy to prepare by roasting, sautéing, simmering, and blending, this soup offers a delicious blend of sweetness and herbal warmth with a luxurious creamy finish.

Ingredients

Scale

Vegetables

  • 3 large sweet potatoes, peeled and cut into wedges (~600 g)
  • 1 medium onion, diced (~150 g)
  • 2 cloves garlic, minced

Herbs & Seasonings

  • 1 tsp dried thyme (plus extra sprigs for garnish)
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • Salt and pepper to taste

Liquids & Fats

  • 2 tbsp (30 ml) olive oil (plus extra for roasting)
  • 4 cups (1 liter) vegetable broth
  • 1 cup (240 ml) coconut milk or heavy cream

Instructions

  1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Arrange 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 aside a few wedges for garnish if desired.
  2. Sauté the Aromatics: 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. Stir in the minced garlic, dried thyme, rosemary, and basil, cooking for another 1-2 minutes until fragrant.
  3. Combine and Simmer: Add the roasted sweet potatoes to the pot along with the vegetable broth. Stir well to combine and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes to meld the flavors.
  4. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. For an extra fine 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.
  5. Serve: Ladle the soup into bowls and garnish with the reserved roasted sweet potato wedges and a sprig of fresh thyme. Serve warm with crusty or garlic bread, if desired.

Notes

  • Roasting the sweet potatoes caramelizes their natural sugars, enhancing the soup’s sweetness and depth.
  • Blend thoroughly to achieve a silky, velvety texture.
  • Adjust salt and pepper only after blending and adding cream to ensure balanced flavor.
  • Add extra veggies like carrots or parsnips for more complexity.
  • For a spicy kick, sprinkle in red pepper flakes.
  • Use coconut milk for a vegan, dairy-free option or heavy cream for richer flavor.
  • Garnish with fresh herbs such as thyme or rosemary for brightness.
  • Store leftovers in an airtight container refrigerated up to 4 days, or freeze for up to 3 months.
  • Reheat gently, adding water or broth if soup becomes too thick.

Keywords: Roasted Sweet Potato Soup, Italian Soup, Creamy Sweet Potato Soup, Vegetarian Soup, Cozy Fall Soup, Coconut Milk Soup

Find it online: https://lucabites.com/roasted-italian-sweet-potato-soup-recipe/