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This roasted sweet potato soup is incredibly simple to make – just throw everything on a sheet pan, roast, then puree. We love serving this one in the fall and winter paired with a salad or sandwich.
If you’re looking for a creamy and hearty soup recipe this fall, look no further than my healthy roasted sweet potato soup. This yummy soup is vegetarian-friendly, low calorie, dairy free and gluten free too. We’re sure it’s going to become a family favorite soup for cold nights.
Sweet potatoes are a delicious fall superfood that packs this soup full of nutrients like fiber, antioxidants, vitamin A, vitamin C, and potassium. In fact, it might be the perfect dish for supporting your immune system during cold and flu season. (Vitamins A and C are great for immune health!)
Instead of adding everything to a large pot to saute, we prefer to roast the sweet potatoes and veggies before pureeing into a soup. It allows the potatoes and onions to caramelize in the oven for a sweeter and more flavorful soup.
Ingredients for Sweet Potato Soup
Use these simple and fresh ingredients packed with nutritional value to make this delicious roasted sweet potato soup.
- Olive Oil: helps the sweet potato caramelize when roasting.
- Sweet Potatoes: the base of this soup; we love their bright orange color, flavor, and nutrients. While there is some nutrition in the skin, you’ll want to peel your sweet potatoes for this recipe for a smoother pureed soup.
- Red Onion & Garlic: add depth to the flavor of this simple soup recipe.
- Thyme, Rosemary, Pumpkin Pie Spice: add just the right amount of herb and spice flavor to this soup. You can use fresh thyme/rosemary – about 2 teaspoons of fresh instead of dried. If you don’t have pumpkin pie spice, substitute with a dash of nutmeg or cinnamon. Smoked paprika is also delicious in this soup recipe.
- Almond Milk: make sure to use unsweetened and unflavored almond milk for your soup. For a richer soup, I recommend using canned lite coconut milk. No need for heavy cream in this healthier soup!
- Vegetable Broth: if you are watching your sodium intake, use a no-salt-added or low sodium vegetable stock for this soup as some can be quite salty. If you’re not making it vegetarian, chicken stock will also work.
Variations
Add Curry Powder: make a curried sweet potato soup variation by omitting the thyme and rosemary and adding 2 teaspoons of curry powder before blending the soup together.
Add Ginger: if you want to add some extra flavor, add a 1/2 inch piece of fresh ginger or 1 teaspoon ground ginger to the soup.
Add Red Peppers: for even more color and nutrients, add 1 quartered red pepper to the sheet pan with the sweet potatoes before roasting for a sweet potato and red pepper soup.
Add Protein: for a heartier soup, this would be delicious with some cooked or brown lentils stirred in at the end.
Make it with butternut squash: if you don’t have sweet potatoes, you can easily swap them for peeled and cubed butternut squash instead.
How to Make Roasted Sweet Potato Soup
This roasted sweet potato soup is simple to put together in a few steps.
Roast the Veggies: Preheat oven to 400. Combine the diced sweet potatoes, olive oil, red onion, garlic, and seasonings on a baking sheet; toss to combine. Bake in oven for 25-35 minutes or until soft.
Puree: Add the cooked sweet potatoes, milk, broth, and pumpkin pie spice to a blender and puree until smooth. (Blend in batches if needed.) If you have an immersion blender, you can do this in a large pot. In a pinch, you can also use a food processor if needed.
Reheat & Serve: warm the soup back up on the stove in a large pot (if needed) and serve warm with chopped chives and black pepper (or red pepper flakes) for garnish.
Tools You’ll Need
- Sheet pan
- Chef’s knife
- Vegetable peeler
- Cutting board
- Immersion blender (or standing blender)
What to Serve with Sweet Potato Soup
Turn this creamy sweet potato soup into a meal by pairing it with a simple protein like baked salmon or chicken and a salad. Here are a couple salad suggestions:
You can also pair this soup with some toppings like crunchy homemade croutons, fresh chopped herbs, a dollop of Greek yogurt, or chopped nuts and seeds.
Storage
Fridge: allow leftovers to cool and store in an airtight container in the fridge for up to 2-3 days.
Freezer: allow to cool to room temperature and store leftover soup in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the microwave or on the stovetop.
Roasted Sweet Potato Soup
Equipment
- Sheet pan
- Chef's knife
- Vegetable peeler
- Cutting board
- Immersion blender (or standing blender)
Ingredients
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and cubed (roughly 5 cups cubed)
- 1 red onion, quartered
- 3 cloves garlic
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 cups unsweetened almond milk, or like coconut milk
- 2 cups vegetable broth
- 1/4 teaspoon pumpkin pie spice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Combine sweet potatoes, olive oil, red onion, garlic, and seasonings on a baking sheet; toss to combine. Bake in the oven for 25-35 minutes or until soft.
- Add the cooked sweet potatoes, milk, broth, and pumpkin pie spice to a blender and puree until smooth. If you have an immersion blender, you can do this in a large pot.
- Warm the soup back up on the stove in a large pot (if needed) and once hot – serve with chopped chives, red pepper flakes, and black pepper for garnish.
