Roasted Italian Sweet Potato Soup (Recipe for Printing)
Rich roasted sweet potatoes blend with Italian herbs and creamy coconut milk in this comforting autumn soup. Perfect for cool weather dinners or special gatherings. Save & click.
# What You Need:
→ Vegetables
01 -
3 large sweet potatoes, peeled and cut into wedges (approximately 21 ounces)
02 -
1 medium onion, diced (approximately 5 ounces)
→ Oils
03 -
2 tablespoons olive oil, plus extra for roasting
→ Herbs and Seasonings
04 -
1 teaspoon dried rosemary
05 -
1 teaspoon dried thyme
06 -
1 teaspoon dried basil
07 -
Salt and freshly ground black pepper, to taste
→ Liquids
08 -
4 cups vegetable broth
09 -
1 cup coconut milk or heavy cream
→ Garnish (optional)
10 -
Fresh thyme sprigs
# How to Make It:
01 -
Preheat oven to 400°F (200°C). Arrange 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. Reserve a few roasted wedges for garnish if desired.
02 -
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for around 5 minutes until softened. Stir in dried rosemary, thyme, and basil, and cook for an additional 1-2 minutes until fragrant.
03 -
Transfer roasted sweet potatoes to the pot. Add vegetable broth, stir, and bring to a boil. Lower heat and simmer for 10-15 minutes to meld flavors.
04 -
Use an immersion blender to purée the soup directly in the pot until completely smooth and creamy. For a finer consistency, use a regular blender in batches if preferred.
05 -
Stir in coconut milk or heavy cream. Heat through for 5 more minutes. Adjust seasoning with salt and pepper as needed.
06 -
Ladle soup into bowls, garnish each serving with reserved roasted sweet potato wedges and a fresh thyme sprig. Serve warm.
# Extra Tips:
01 -
Roasting the sweet potatoes draws out their natural sweetness and adds depth to the soup's flavor.