5 from 6 votes
Sweet Potato Soup
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.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
people
Calories:
2806 kcal
Course:
Main Course, Appetizer, Soup
Cuisine:
Mediterranean
Ingredients
- 2 sweet potato diced
- 3 red bell pepper seeded and quartered, large
- 1 red onion peeled and quartered
- 3 tomato medium
- 4 garlic whole 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
- parsley chopped, fresh
- Aleppo pepper optional, or crushed red pepper flakes
- bread crusty
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 2806
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.