Go Back
A beautifully garnished bowl of creamy sweet potato soup recipe, viewed from above with caramelized onions and fresh thyme.
wiame recipes

The Best Roasted Sweet Potato Soup

This creamy roasted sweet potato soup is rich, comforting, and easy to make. Roasting the sweet potatoes enhances their natural sweetness, creating a smooth, flavorful soup perfect for cozy meals or healthy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb garnet sweet potatoes peeled and cut into 1 1/2-inch cubes
  • 2 large shallots peeled and halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tsp ground thyme
  • 1/4 tsp cumin seeds or ground cumin
  • 3 cups chicken stock or vegetable broth for vegan option
  • 1/8 tsp black pepper to taste
  • 2 tbsp sour cream or plain yogurt optional, omit for paleo or vegan

Equipment

  • Baking Sheet
  • Large mixing bowl
  • Saucepan
  • Blender (or Immersion Blender)

Method
 

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or foil.
  2. Place cubed sweet potatoes and halved shallots in a large bowl.
  3. Toss with olive oil, salt, thyme, and cumin until evenly coated.
  4. Spread the vegetables on the baking sheet and roast for 25 minutes, until tender and caramelized.
  5. While roasting, heat chicken stock in a saucepan until hot but not boiling.
  6. Transfer roasted vegetables to a blender and add the hot stock. Blend until smooth and creamy.
  7. Season to taste with salt and pepper. Add a swirl of sour cream or yogurt if desired.
  8. Serve hot with crusty bread or a sprinkle of fresh herbs.

Notes

For a vegan version, use vegetable broth and coconut milk instead of yogurt. Add ginger, curry powder, or smoked paprika for extra flavor. This soup freezes well for up to 3 months.