Description
Roasted Italian Sweet Potato Soup is the kind of bowl you crave on chilly nights. This rich, creamy soup delivers layers of deep flavor thanks to oven-roasted sweet potatoes paired with garlic, Italian herbs, and a hint of tangy tomato. The result? A velvety texture and comforting aroma that wraps you up like your favorite sweater. Perfect for quick dinner ideas, healthy soup lovers, or anyone needing easy comfort food inspiration.
Ingredients
2 pounds sweet potatoes
4 cloves garlic
3 tablespoons olive oil
1 yellow onion
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 pinch crushed red pepper flakes (optional)
1 teaspoon salt
0.5 teaspoon black pepper
4 cups vegetable broth
0.5 cup heavy cream
Instructions
1. Peel and cube the sweet potatoes. Toss with garlic and 2 tablespoons of olive oil. Roast at 400°F for 30 minutes, flipping halfway through.
2. In a large pot, heat 1 tablespoon olive oil. Add chopped onion and sauté for 5–7 minutes until golden.
3. Stir in tomato paste. Cook for 1 minute, then add Italian seasoning, red pepper flakes, salt, and black pepper.
4. Pour in vegetable broth and add the roasted vegetables. Simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
6. Turn off the heat and stir in the heavy cream. Taste and adjust seasoning if needed. Serve warm.
Notes
Use coconut milk instead of heavy cream to make this vegan.
Roasting the sweet potatoes is key—don’t skip it!
Add protein like chickpeas or sausage after blending if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 210
- Sugar: 7g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: sweet potato soup, roasted soup, easy dinner, vegetarian soup, Italian soup