Savory Italian Sweet Potato Soup
A comforting and delicious soup that combines roasted sweet potatoes with Italian herbs for a cozy meal.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and chopped Use cheaper sweet potatoes if you’re feeding teenagers.
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth A good vegetable broth enhances flavor.
- 1 teaspoon dried thyme Optional: Add a little lemon zest when feeling dramatic.
- 1 teaspoon dried basil If thyme is unavailable, basil will suffice.
- to taste Salt and pepper Season as preferred.
- Olive oil for drizzling
Optional Toppings
- croutons
- fresh herbs
- a swirl of cream Can be made dairy-free by using coconut milk.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the chopped sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and golden.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the roasted sweet potatoes, vegetable broth, thyme, and basil. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
- Season with additional salt and pepper to taste.
- Serve warm, garnished with your choice of optional toppings.
Notes
Roasting is key for flavor. For a creamier texture without dairy, consider using full-fat coconut milk. Store in the fridge for up to 4 days or freeze for later use.