Creamy Sweet Potato Soup
Creamy Sweet Potato Soup made with roasted sweet potatoes, carrots, onions, garlic cloves, and warm spices pureed until creamy, this is budget friendly and ready in under 45 minutes!
This creamy sweet potato soup recipe is one of my family’s favorite fall soups, and absolutely perfect to serve around the holidays. It’s full of wholesome vegetables, roasted garlic, and warm spices. Plus, it’s naturally gluten free, and very budget friendly!
If you loved this recipe, you may also love my Tuscan White Bean Soup, or my Classic Potato Leek Soup!
Table of contents
Why You’ll Love This Recipe
Wholesome Ingredients – This soup is full of wholesome ingredients that give this recipe an amazing flavor that you can feel good about!
Naturally Sweet and Savory – The roasted sweet potatoes and carrots create a naturally sweet base that pairs perfectly with the savory ingredients in the recipe.
Budget Friendly – Sweet potato soup is made with simple ingredients that are really budget friendly, no specialty items required!
Ingredients You’ll Need
Sweet Potatoes. I like to use two medium to large sized orange sweet potatoes.
I don’t use canned sweet potatoes because they’re usually packed in syrup, which will turn the soup sweeter than we want it. Purple sweet potatoes are more starchy, and won’t turn out as creamy as the orange ones.
Carrots. This adds some nice sweetness and color to the soup.
Onion. A regular yellow onion or Vidalia onion works for this recipe. The savory notes help balance out the sweetness in the other ingredients.
Bell Pepper. You can use any color bell pepper, but I like to use a yellow, orange, or red bell pepper to keep the soup that nice orange color.
Vegetable Stock. I use vegetable broth or stock for this recipe, but chicken broth or chicken stock also works.
Heavy Cream. Add this at the very end of the recipe to make sure it doesn’t curdle from the heat.
You could also substitute with heavy whipping cream, half and half, regular milk, or sour cream.
Garlic Cloves. Roasting a fresh bulb of garlic is the best flavor you’ll get for this soup. If you don’t have a whole bulb, you can also use a teaspoon of garlic powder or minced garlic.
For more about roasted garlic cloves, check out my Oven Roasted Garlic recipe.
Extra Virgin Olive Oil. We’re adding a little bit of olive oil drizzled over the veggies to help them caramelize in the oven.
Spices. I’m adding a blend of warm spices that pair perfectly with the sweet potatoes, like cinnamon, ground nutmeg, ground cumin, onion powder, kosher salt, and black pepper.
You could also add curry powder, smoked paprika, or ground ginger, which would go well with this recipe.
Kitchen Tools
For this simple sweet potato soup recipe you’ll need a sheet pan or a roasting pan, and a medium sized dutch oven or soup pot.
How to Make Easy Sweet Potato Soup
Roast the Vegetables
Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the sweet potatoes and the garlic open-side-up on the baking sheet.
Place the rest of the vegetables on the baking sheet and drizzle everything with olive oil.
(If your sweet potatoes are large, it’s ok to cut them into smaller pieces so they roast faster).
Bake for 45-50 minutes, or until the potatoes and carrots are fork-tender. Remove from the oven and allow to cool slightly.
Discard the roasted thyme. Use a spoon to scoop out the sweet potato insides and discard the skin.
Once the garlic is cool enough to handle, squeeze the bulb and the roasted cloves should come out easily. Discard the garlic skin as well.
Make the Soup
Add the vegetable stock to a dutch oven over medium-high heat. Once the broth begins to simmer (do not boil), transfer the vegetables and garlic to the pot very carefully.
Turn the heat off and use an immersion blender to puree the soup. If you don’t have an immersion blender, you can work in batches to puree the soup in a regular blender. Be very careful, because it will be hot!
Once the soup is pureed, add the heavy cream and stir until everything is combined. Add any additional salt and pepper to taste.
Recipe Variations
- Make this spicy by adding a dash of cayenne pepper, hot sauce, or red pepper flakes.
- Try adding other veggies like parsnips, cabbage, cauliflower, butternut squash, or turnips.
- Try using one sweet potato and a cup or two of butternut squash for a butternut and sweet potato soup!
Recipe Tip! Check the vegetables while they’re roasting. You want to see a golden brown caramelization (but not burning). It adds an amazing depth of flavor to the soup!
Frequently Asked Questions
If you’re dairy-free, you can swap the cream for canned coconut milk. It’s common for the coconut milk to separate, just stir it back together. Another option would be to blend in silken tofu, which would also add a lot of protein to the recipe.
Recipe Tip! Once the soup is done, drizzle with a little bit of cream and garnish with fresh parsley, pumpkin seeds, cilantro leaves, or chopped chives for presentation!
More Fall Soup Recipes
- Crab and Corn Chowder
- Slow Cooker Chicken Soup
- Easy Black Bean Soup
- Sausage and Potato Soup
- Cabbage Chicken Soup
Storage
Refrigerate leftover sweet potato soup for 2-3 days in an airtight container.
Freeze leftover soup for 2-3 months in a freezer safe container.
Cooking Tips
- Be really careful when pureeing the soup, because it’ll be hot. If you’re using an immersion blender (stick blender), turn the heat off and keep stirring to prevent it from bubbling. If you’re using the regular blender or a food processor, work in batches slowly and don’t over-fill the blender.
- Let the roasted vegetables cool down for a few minutes before handling them or adding them to the soup.
- If you have a lot of little pieces, you can strain the soup through a fine mesh sieve after blending to give it an even creamier texture.
- I like to line the baking sheet with parchment paper to prevent anything from sticking, making it easier to transfer to the soup pot after.
- How long the vegetables take to roast can depend on the size of the sweet potatoes. Larger potatoes can take more time, it may help to peel and cube the sweet potatoes first. They’re done when they’re fork-tender.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Creamy Sweet Potato Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 medium sweet potatoes, peeled, cut in half lengthwise
- 2 medium carrots, peeled, chopped
- 1 large Vidalia onion, peeled, quartered
- 1 medium bell pepper, red or orange, stem and seeds removed, cut in half
- 1 medium garlic bulb, top cut off and discarded
- 4 cups vegetable broth, gluten free
- 1 teaspoon cinnamon
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 pieces fresh thyme
Equipment
- 1 Sheet pan with parchment paper
- 1 Dutch oven medium sized
Instructions
Roast the Vegetables
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the sweet potatoes and the garlic open-side-up on the baking sheet. Place the rest of the vegetables and fresh thyme on the baking sheet and drizzle everything with olive oil.
- Bake for 45-50 minutes, or until the potatoes and carrots are fork-tender. Remove from the oven and allow to cool slightly.
- Discard the roasted thyme. Use a spoon to scoop the sweet potato insides and discard the skin.
- Once the garlic is cool enough to handle (about 5 minutes), squeeze the bulb and the roasted cloves should come out easily. Discard the garlic skin as well.
Make the Soup
- Add the vegetable stock to a dutch oven over medium-high heat. Once the broth begins to simmer, transfer the vegetables and garlic to the pot very carefully.
- Turn the heat off and use an immersion blender to puree the soup. If you don’t have an immersion blender, you can work in batches to puree the soup in a blender. Be very careful, because it will be hot!
- Once the soup is pureed, add the heavy cream and stir until everything is combined. Add any additional salt and pepper to taste.
Notes
- Be really careful when pureeing the soup, because it’ll be hot. If you’re using an immersion blender (stick blender), turn the heat off and keep stirring to prevent it from bubbling. If you’re using the regular blender or a food processor, work in batches slowly and don’t over-fill the blender.
- Let the roasted vegetables cool down for a few minutes before handling them or adding them to the soup.
- If you have a lot of little pieces, you can strain the soup through a fine mesh sieve after blending to give it an even creamier texture.
- I like to line the baking sheet with parchment paper to prevent anything from sticking, making it easier to transfer to the soup pot after.
- How long the vegetables take to roast can depend on the size of the sweet potatoes. Larger potatoes can take more time, it may help to peel and cube the sweet potatoes first. They’re done when they’re fork-tender.
- Once the soup is done, drizzle with a little bit of cream and garnish with fresh parsley, pumpkin seeds, cilantro leaves, or chopped chives.
- Check the vegetables while they’re roasting. You want to see a golden brown caramelization (but not burning).
Nutrition
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