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