Description
A warm and delightful creamy sweet potato soup perfect for any season.
Ingredients
Scale
- 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
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss sweet potatoes, onion, and garlic cloves with olive oil, salt, pepper, and half the Italian herbs.
- Roast for 25–30 minutes or until sweet potatoes are tender and slightly caramelized.
- Transfer roasted vegetables to a blender or pot. Add vegetable broth and remaining herbs.
- Blend until completely smooth, adjusting consistency with more broth if needed.
- Pour soup into a pot over medium heat. Stir in Parmesan until melted and incorporated.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh herbs and a drizzle of olive oil or cracked black pepper.
Notes
- This soup can be made ahead and frozen for easy meals.
- For a vegan version, omit the Parmesan cheese or substitute with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg