Description
This Roasted Italian Sweet Potato Soup is a creamy, flavorful blend of roasted sweet potatoes, garlic, and Italian herbs. With a hint of Parmesan and a velvety texture, it’s perfect for chilly nights or anytime you crave nourishing comfort. Simple to make and easy to customize, it’s a go-to soup for both weeknights and special occasions.
Ingredients
3 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 medium yellow onion, sliced
3 garlic cloves, peeled
4 cups vegetable broth
1 teaspoon dried Italian herbs
1 teaspoon salt (or to taste)
½ teaspoon black pepper
¼ cup grated Parmesan cheese
Fresh sage or thyme leaves for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss sweet potatoes, onion, and garlic cloves with olive oil, salt, pepper, and half the Italian herbs.
3. Roast for 25–30 minutes or until sweet potatoes are tender and slightly caramelized.
4. Transfer roasted vegetables to a blender or pot. Add vegetable broth and remaining herbs.
5. Blend until completely smooth, adjusting consistency with more broth if needed.
6. Pour soup into a pot over medium heat. Stir in Parmesan until melted and incorporated.
7. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with fresh herbs and a drizzle of olive oil or cracked black pepper.
Notes
Roast the garlic whole with the skin on, then squeeze out the soft center before blending—it adds extra sweetness.
For a vegan version, omit Parmesan and substitute with 2 tablespoons of nutritional yeast.
If making ahead, keep soup and garnishes separate for optimal texture when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg