Sweet Potato Soup

Name: Sweet Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 people
Ingredients: 2 sweet potatoes; 3 large red bell peppers; 1 red onion; 3 medium tomatoes; 4 whole garlic cloves; 1/4 cup extra virgin olive oil; 1/2 teaspoon salt; 3 cups vegetable broth; Plain Greek yogurt or plant-based plain yogurt; extra virgin olive oil; fresh parsley; Aleppo pepper or crushed red pepper flakes; crusty bread

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 people
Calories
2806 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Mediterranean

Sweet Potato Soup

Eric Knight

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Vibrant and smooth Sweet Potato Soup is a comforting puree of sweet potatoes, red bell peppers, and tomatoes with vegetable broth. Roasting the vegetables until caramelized and slightly browned is essential for achieving rich, deep flavors. Don’t skip this step—it makes this soup so delicious.

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Ingredients

Servings

2 sweet potatoes, diced
3 large red bell peppers, seeded and quartered
1 red onion, peeled and quartered
3 medium tomatoes
4 whole garlic cloves
1/4 cup extra virgin olive oil
1/2 teaspoon salt
3 cups vegetable broth

To Serve

Plain Greek yogurt or plant-based plain yogurt
extra virgin olive oil
fresh parsley, chopped
Aleppo pepper or crushed red pepper flakes (optional)
crusty bread

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Instructions

Get ready. Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment paper and spread the sweet potatoes, bell peppers, red onion, tomatoes, and whole garlic cloves on top in a single, even layer. Drizzle with olive oil and sprinkle with salt.
Roast the vegetables. Roast the vegetables until they’re completely tender and lightly browned, about 35 minutes. Meanwhile, warm up the vegetable broth.
Blend the soup. Squeeze the roasted garlic cloves out of their skins. Carefully transfer the roasted vegetables to a blender and add a third of the vegetable broth. Pulse and then puree the mixture until it’s silky smooth, pouring in the remaining broth as you go. Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel. Alternatively, transfer the roasted vegetables to a pot. Add a third of the warmed broth and purée the ingredients using an immersion blender, streaming in the remaining broth as you go.
Garnish and serve. Divide the soup into bowls and garnish each with a dollop of Greek yogurt, a drizzle of olive oil, and a sprinkle of chopped parsley. If you like, add a sprinkle of Aleppo pepper or crushed red pepper flakes. Serve with crusty bread.

Notes

to browse quality Mediterranean ingredients including the
olive oil
and
Aleppo pepper
used in this recipe.
Be careful blending hot soup! Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
Safety note: Be careful blending hot soup! Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel.

Nutrition Information

Show Details

Calories 280.6kcal (14%) Carbohydrates 37.5g (13%) Protein 4g (8%) Fat 14.1g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1.7g Monounsaturated Fat 9.9g Sodium 1067.9mg (44%) Potassium 840.1mg (24%) Fiber 6.9g (28%) Sugar 13.6g (27%) Vitamin A 19970.4IU (399%) Vitamin C 132.6mg (147%) Calcium 61.4mg (6%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 2806 kcal

% Daily Value*

Calories	280.6kcal	14%
Carbohydrates	37.5g	13%
Protein	4g	8%
Fat	14.1g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	1.7g	10%
Monounsaturated Fat	9.9g	50%
Sodium	1067.9mg	44%
Potassium	840.1mg	18%
Fiber	6.9g	28%
Sugar	13.6g	27%
Vitamin A	19970.4IU	399%
Vitamin C	132.6mg	147%
Calcium	61.4mg	6%
Iron	1.5mg	8%