Quick & Hearty Roasted Italian Sweet Potato Soup Recipe

Whipping up a hearty italian sweet potato soup brings comfort and warmth to chilly evenings.

Robust flavors dance together, creating a symphony of rustic ingredients that tell a delicious story.

Creamy textures blend seamlessly with aromatic herbs, promising a bowl full of satisfaction.

Seasonal vegetables shine in this simple yet elegant recipe, showcasing the natural sweetness of roasted potatoes.

Mediterranean-inspired seasonings add depth and complexity to each spoonful, making this soup a delightful culinary adventure.

Nourishing and easy to prepare, you’ll find yourself returning to this recipe time and again.

Grab a ladle and let the cooking magic begin!

How To Make Roasted Italian Sweet Potato Soup

Step 1: Preheat and Prepare Baking Sheet

Set the oven to 425°F. Line a large baking sheet with parchment paper for perfect roasting and easy cleanup.

Step 2: Prepare Vegetables

Wash sweet potatoes thoroughly. Chop them into neat 1-inch cubes. Dice the onion and red bell pepper into similar-sized pieces. Mince garlic finely to distribute flavor evenly.

Step 3: Season and Toss Vegetables

• Sweet potatoes
• Onion
• Red bell pepper
• Garlic
• Olive oil
• Dried basil
• Oregano
• Salt
• Black pepper

Toss everything together until vegetables are well-coated with seasonings and oil.

Step 4: Arrange and Roast

Spread the vegetable mixture onto the prepared baking sheet in a single layer. Leave space between pieces to allow proper caramelization and even roasting.

Step 5: Roast to Perfection

Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring halfway through to ensure even browning and prevent burning.

Step 6: Create Soup Base

Transfer the roasted vegetables to a large pot. Add vegetable broth and a bay leaf. Bring the mixture to a gentle simmer over medium heat.

Step 7: Blend to Smoothness

Remove the bay leaf. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.

Step 8: Finish with Cream

Stir in heavy cream. Continue heating for an additional 5 minutes, ensuring the soup is heated through but not boiling.

Step 9: Serve and Garnish

Ladle the soup into serving bowls. Sprinkle fresh parsley and grated parmesan cheese on top for an extra layer of flavor.

Step 10: Enjoy Immediately

Serve hot and savor the rich, aromatic roasted vegetable soup right away.

Helpful Tips For Roasted Italian Sweet Potato Soup

• Roast Evenly: Spread vegetables in a single layer with space between pieces to achieve perfect caramelization and prevent steaming.
• Blend Smoothly: Use an immersion blender for easier cleanup, or transfer carefully to a standard blender in small batches to create a silky texture.
• Season Strategically: Add dried herbs before roasting to enhance their flavor and release deeper aromatic notes throughout the dish.
• Cream Carefully: Stir in heavy cream at the end and avoid boiling to maintain a smooth, rich consistency without curdling.
• Garnish Generously: Top with fresh parsley and grated parmesan to add brightness and depth, transforming the soup from simple to spectacular.

Fun Twists On Roasted Italian Sweet Potato Soup

• Vegan Sweet Potato Soup: Replace heavy cream with coconut milk or cashew cream for a dairy-free alternative. Use vegetable broth to maintain the soup's rich flavor profile.
• Spicy Southwest Variation: Add diced jalapeños, ground cumin, and smoked paprika to the vegetable mixture. Top with cilantro and a dollop of Greek yogurt for extra zest.
• Protein-Packed Version: Incorporate cooked white beans or shredded chicken during the simmering stage. Blend partially to maintain some texture and boost nutritional value.
• Herb Garden Remix: Swap dried herbs with fresh thyme, rosemary, and sage. Include roasted garlic cloves for deeper, more complex flavor notes.

Sides That Work With Roasted Italian Sweet Potato Soup

• Pair with Crusty Artisan Bread: Slice a rustic sourdough or whole grain baguette to soak up the creamy soup, adding delightful texture and complementing the roasted vegetable flavors.
• Enhance with Crisp Chardonnay: Select a lightly oaked Chardonnay that mirrors the soup's creamy profile and balances the sweet roasted vegetable undertones with its bright acidity.
• Match with Green Salad: Create a light arugula salad dressed with lemon vinaigrette to cut through the soup's richness and provide a fresh, peppery counterpoint to the warm, smooth soup.

Keeping Roasted Italian Sweet Potato Soup Fresh

• Store leftovers in an airtight container within 2 hours of cooking, keeping fresh for 3-4 days in the refrigerator.
• Transfer cooled soup to freezer-safe containers, leaving 1-inch space for expansion, and freeze up to 3 months for later enjoyment.
• Pour soup into microwave-safe bowl, cover with microwave-safe lid or paper towel, heat on medium power for 2-3 minutes, stirring halfway through to distribute heat evenly.
• Warm soup in a pot over medium-low heat, stirring occasionally to prevent scorching, adding splash of vegetable broth if too thick, and heat until steaming hot.

Roasted Italian Sweet Potato Soup FAQ

• Can I use different types of sweet potatoes for this recipe?

Yes, you can use various sweet potato varieties like orange, white, or purple sweet potatoes. Each type will bring a slightly different flavor and color to the soup.

• Is this soup vegetarian-friendly?

Absolutely! The recipe uses vegetable broth and is entirely plant-based. To make it vegan, simply replace heavy cream with coconut milk or plant-based cream alternative.

• What herbs can I substitute if I don't have dried basil or oregano?

You can easily swap dried herbs with fresh thyme, rosemary, or a premixed Italian herb blend. These alternatives will still provide excellent flavor to your roasted vegetable soup.

Reasons To Love Roasted Italian Sweet Potato Soup

• Simplify Roasting Process: Preheat and prepare baking sheet with parchment paper makes cooking straightforward and prevents sticking.
• Maximize Flavor Potential: Roasting vegetables before blending intensifies natural sweetness and creates deeper, more complex taste profile.
• Master Healthy Comfort Food: Nutrient-packed sweet potatoes combined with vegetables deliver a nutritious meal that feels indulgent and satisfying.
• Quick Weeknight Winner: One-pan roasting technique and simple blending method reduce cleanup and streamline cooking process for busy home cooks.

What You Need For Roasted Italian Sweet Potato Soup

• Sweet Potatoes: A nutritious and sweet root vegetable that provides the base and primary flavor for the soup.
• Vegetable Broth: Creates the liquid foundation and adds depth to the soup's overall taste profile.
• Heavy Cream: Brings richness and a smooth, velvety texture to the finished soup.

• Onion, Red Bell Pepper, Garlic: Provide layered flavor complexity and aromatic base for the roasted vegetable soup.
• Dried Basil, Oregano, Salt, Black Pepper: Enhance the vegetables' natural flavors and add herbal and seasoning notes.

• Fresh Parsley, Grated Parmesan Cheese: Add brightness, color, and an extra layer of flavor to the completed soup.
• Bay Leaf: Contributes a subtle herbal undertone during the simmering process.
• Olive Oil: Helps roast the vegetables and promotes caramelization and even cooking.

Roasted Italian Sweet Potato Soup Recipe

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4.7 from 21 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Roasted Italian Sweet Potato Soup brings rustic Mediterranean flavors to your kitchen with creamy, herb-infused comfort. Rich sweet potatoes blend seamlessly with aromatic rosemary and garlic, delivering a hearty meal you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Vegetables:

• 3 large sweet potatoes
• 1 medium onion
• 2 cloves garlic
• 1 red bell pepper

Herbs and Seasonings:

• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley

Liquid and Additional Ingredients:

• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp grated parmesan cheese
• 1 bay leaf

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Instructions

1. Preheat the oven to 425°F, preparing a large baking sheet with parchment paper for optimal roasting.
2. Thoroughly wash sweet potatoes, then dice them into uniform 1-inch cubes to ensure even roasting.
3. Chop onion and red bell pepper into similar-sized pieces, and mince garlic finely for consistent flavor distribution.
4. Toss sweet potatoes, onion, bell pepper, and garlic with olive oil, dried basil, oregano, salt, and black pepper in a large mixing bowl.
5. Spread vegetable mixture onto prepared baking sheet in a single layer, allowing space between pieces for proper caramelization.
6. Roast vegetables in preheated oven for 25-30 minutes, stirring halfway through to promote even browning and prevent burning.
7. Transfer roasted vegetables to a large pot, add vegetable broth and bay leaf, and bring to a gentle simmer over medium heat.
8. Remove bay leaf and use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches.
9. Stir in heavy cream and continue heating for an additional 5 minutes, ensuring the soup is heated through but not boiling.
10. Ladle soup into serving bowls and garnish with fresh parsley and grated parmesan cheese for added depth of flavor.
11. Serve immediately while hot, enjoying the rich, aromatic roasted vegetable soup.

Notes

• Adjust roasting time based on sweet potato size and oven variations to prevent burning while achieving perfect caramelization.
• Customize the soup’s thickness by gradually adding more vegetable broth for a lighter consistency or reducing liquid for a heartier texture.
• Transform this recipe into a vegan-friendly version by substituting heavy cream with coconut milk or cashew cream for a similarly rich and creamy result.
• Enhance nutritional value by adding protein like white beans or roasted chickpeas directly into the soup for a more substantial meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 295
• Sugar: 6 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 30 mg