5.0 from 12 votes
Sweet Potato Soup
Make the coziest Sweet Potato Soup with this simple recipe! The savory soup is filled with rosemary roasted sweet potatoes, vegetable broth, and a hint of cream. With just 10 minutes of prep time, a warm, creamy bowl of soup will be ready in just 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 452 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 pounds sweet potatoes peeled and cubed
- 1 cup onion large dice
- 4 cloves garlic
- ¼ cup olive oil
- 2 teaspoons fresh Rosemary chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cups vegetable broth
- ½ cup heavy cream or coconut cream
Instructions
- Preheat the oven to 425°F.
- Toss the cubed sweet potatoes, diced onions and whole garlic cloves with the olive oil, rosemary, cinnamon, salt and pepper.
- Spread into an even layer on a foil-lined baking sheet.
- Place in the oven and roast for 20 minutes, or until the sweet potatoes are fork tender.
- Remove from the oven and transfer to a large blender or food processor.
- Add the vegetable broth and cream. Blend until smooth and creamy.
- Once all of the soup has been pureed, pour into bowls and serve topped with sour cream or crème fraîche, if you’d like.
Cup of Yum
Notes
- If your blender isn’t big enough, you might have to puree the soup in two batches. Place half of the roasted vegetables, half of the broth, and half of the cream in the blender and puree. Transfer the soup to a large bowl, then puree the remaining sweet potatoes, broth and cream in the blender.
- To make the recipe dairy-free and vegan, replace the heavy cream with coconut cream or full-fat coconut milk
- Store any leftover soup in an airtight container in the refrigerator for up to 5 days. If you have more soup or want to save it longer, consider storing it in the freezer.
- If freezing the soup, I recommend portioning it in separate containers. This will allow you to take a single serving of soup out of the freezer when you are ready to defrost and heat it up.
Nutrition Information
Serving
4serving
Calories
452kcal
(23%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
40mg
(13%)
Sodium
1660mg
(69%)
Potassium
857mg
(24%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
33115mg
(662%)
Vitamin C
9.3mg
(10%)
Calcium
109mg
(11%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 452
% Daily Value*
| Serving | 4serving | |
| Calories | 452kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 1660mg | 69% |
| Potassium | 857mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 33115mg | 662% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 109mg | 11% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.