Best 13 Roasted Sweet Potato Soup Recipes

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Indulge in a symphony of flavors with our tantalizing Roasted Sweet Potato Soup, where rustic charm meets culinary delight. This delectable soup is a harmonious blend of roasted sweet potatoes, aromatic spices, and creamy coconut milk, resulting in a velvety texture that warms the soul. Embark on a culinary journey as we explore variations of this soup, including a hearty sausage and kale version for a savory twist, a luscious butternut squash and apple soup for a touch of sweetness, and a vibrant roasted red pepper and tomato soup for a burst of Mediterranean flavors. Each recipe promises a unique taste experience, catering to diverse palates and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GARLIC AND SWEET POTATO SOUP



Roasted Garlic and Sweet Potato Soup image

"My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up," says Kathy Rairigh from Milford, Indiana. You'll love the creamy texture and flavors of garlic and thyme.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 9

1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SWEET POTATO AND GINGER SOUP



Roasted Sweet Potato and Ginger Soup image

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

Provided by Art Smith

Categories     HarperCollins     Soup/Stew     Sweet Potato/Yam     Ginger     Jalapeño     Coriander     Nutmeg     Fall     Vegetarian     Wheat/Gluten-Free     Vegan

Yield 6 servings

Number Of Ingredients 12

For the soup:
2 medium sweet potatoes
2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut into small dice
2 tablespoons minced fresh ginger
1 jalapeño pepper, seeded and minced
2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
4 cups low-sodium chicken stock or water
Salt
For the garnish:
2 green onions, root ends removed, finely chopped

Steps:

  • Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
  • Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
  • Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
  • Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
  • Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
  • Divide the soup among 6 serving bowls and sprinkle with the green onions.

ROASTED SWEET POTATO & APPLE SOUP



Roasted Sweet Potato & Apple Soup image

Savory with a touch of sweetness, this fall soup is sure to keep the chill away. Serve it as a starter or paired with a grilled sandwich for lunch or a light dinner. -Lisa Kalmbach, Papillion, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 medium sweet potatoes, peeled and cubed
1 large onion, cut into 1-inch pieces
1 large Gala or other apple, peeled and cubed
3 garlic cloves
2 tablespoons olive oil
3 cups vegetable or chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Reduced-fat sour cream, optional

Steps:

  • Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.

Nutrition Facts :

ROASTED SWEET POTATO AND CORN SOUP



Roasted Sweet Potato and Corn Soup image

This is my take on a chowder recipe that I had found and changed to make more convenient. It's a great soup for the Fall season with both the flavor and the color. It's warming and smooth and very filling! I recommend straining it through a fine mesh colander after it's been blended for extra smoothness, but of course that's entirely up to you :)

Provided by cheesyrice

Categories     Chowders

Time 1h

Yield 1 1/2 quarts, 4-6 serving(s)

Number Of Ingredients 11

1 lb sweet potato, peeled and cut into 1/2 inch pieces
1 cup frozen corn, thawed
1 celery rib, finely diced
1/2 onion, finely diced
1 garlic clove, minced
1 teaspoon dried thyme
6 cups chicken broth or 6 cups vegetable broth
1 potato, peeled and cubed
1/2 teaspoon dried parsley
salt and pepper
olive oil

Steps:

  • Preheat oven to 425.
  • On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
  • In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
  • Add garlic and thyme and cook another minute.
  • Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
  • Add sweet potatoes and parsley and simmer another 5 minutes.
  • Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

ROASTED SWEET POTATO SOUP



Roasted Sweet Potato Soup image

I like to serve this golden soup from my great-grandmother at holiday dinners. Not only is it a great first course, it's also a satisfying meal for my vegetarian friends.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings (about 2 quarts).

Number Of Ingredients 8

3 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 large sweet onions, coarsely chopped
1 can (49-1/2 ounces) chicken broth, divided
2 tablespoons reduced-sodium soy sauce
2 tablespoons maple syrup
1 garlic clove, minced
1/4 teaspoon pepper
Salted pumpkin seeds or pepitas, optional

Steps:

  • Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 15 minutes, stirring once., Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender., In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CREAMY VEGAN ROASTED SWEET POTATO SOUP



Creamy Vegan Roasted Sweet Potato Soup image

I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup - it's simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need ½ cup of macadamias, and then taste your soup before you add the second ½ cup. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment and you will find your perfect blend.

Provided by The Blender Girl

Categories     Yam/Sweet Potato

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons cold pressed extra virgin olive oil
2 large red onions, quartered
4 lbs sweet potatoes, peeled and cut into large rustic chunks (2 Kg)
8 cups vegetable broth
1/2-1 cup raw macadamias (soaked for 4-6 hours)
whole raw macadamias (to garnish)
chopped cilantro or coriander, to serve

Steps:

  • Peel the sweet potato and cut into rustic chunks with the red onions.
  • Toss the vegetables in olive oil and Celtic sea salt.
  • Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
  • Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
  • Allow to cool slightly, and then place in batches with the raw macadamias.
  • Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
  • Garnish with some chopped coriander and some raw macadamias and devour!

Nutrition Facts : Calories 630.2, Fat 23.1, SaturatedFat 3.5, Sodium 253.7, Carbohydrate 100.7, Fiber 16.3, Sugar 22.9, Protein 9.3

ROASTED GARLIC GINGER SWEET POTATO SOUP



Roasted Garlic Ginger Sweet Potato Soup image

This soup is so easy. I usually make it up once every couple weeks and freeze it and its ready for a quick, light lunch or a side.

Provided by KitchenKelly

Categories     Yam/Sweet Potato

Time 1h10m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 6

6 medium sized sweet potatoes
1 tablespoon vegetable oil
1/4 head garlic (about 5 unpeeled cloves)
1 teaspoon ginger
6 cups low sodium chicken broth
1 -2 cup water

Steps:

  • Preheat oven to 350.
  • Slice potatoes in half lengthwise.
  • Brush cut surfaces with vegetable oil and place cut side down on a baking sheet.
  • Scatter garlic cloves in center of pan (you may need two pans).
  • Bake until potatoes are very soft, about 25-60 minutes depending on the size of your potatoes.
  • Scoop out potato pulp from skins and place in a blender (you may need to do this in several batches depending on the size of your blender and the size of the sweet potato).
  • Squeeze garlic cloves from their skin (use to taste, I used about 2), and place in blender with ginger.
  • Whirl potatoes, adding broth slowly as needed to produce a puree.
  • Transfer puree to a large pot and stir in remaining broth and water until desired thickness (as you heat the soup it will thicken so you may need to add more water as it heats).
  • Heat over medium low, stirring frequently to prevent scorching, until hot.
  • Soup keeps well frozen or in the refrigerator.

ROASTED SWEET POTATO SOUP WITH HAM HOCKS



Roasted Sweet Potato Soup with Ham Hocks image

Provided by Alex Guarnaschelli

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds sweet potatoes
2 cups chicken stock
1 to 2 smoked ham hocks (about 1 pound total)
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons dark brown sugar, or more as needed
1/2 teaspoon ground cinnamon
1 orange, zested and juiced, or more as needed
One 15.5-ounce can unsweetened coconut milk
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle.
  • Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm.
  • In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside.
  • Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.

ROASTED SWEET POTATO & GARLIC SOUP



Roasted Sweet Potato & Garlic Soup image

This recipe is from a free recipe book from Philadelphia Cheese upon the purchase of 3 products. I love soups and I love sweet potato (very diabetic friendly) so looking forward to winter to trying this.

Provided by ImPat

Categories     Yam/Sweet Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 kg sweet potato (peeled and chopped)
1 onion (roughly chopped)
1 head garlic (broken into cloves and peeled)
1 tablespoon olive oil
6 cups chicken stock
250 g cream cheese (light cubed)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
6 teaspoons parsley (for garnish)
6 slices ciabatta (or other crusty bread to serve)

Steps:

  • Preheat oven to 200°C.
  • Toss the sweet potato, onion and garlic in oil.
  • Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
  • Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
  • Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
  • Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

ROASTED PUMPKIN AND SWEET POTATO SOUP



Roasted Pumpkin and Sweet Potato Soup image

A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 sugar pumpkin, approximately 1-2 pounds
1 medium sweet potato
2 1/2 cups chicken stock
2 shallots, diced
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees.
  • Slice pumpkin in half and remove the seeds and strings.
  • Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
  • Use a fork to create vent holes all around the sweet potato.
  • Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
  • Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
  • Remove the pumpkin and sweet potato from the oven and allow to cool.
  • Remove the skin from the shallots and dice them finely.
  • Heat the vegetable oil in a sautª pan over a medium flame.
  • "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
  • After 1-2 minutes, remove the cover and foil, and add the curry powder.
  • Saute for an additional minute, then remove from heat.
  • Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
  • Add the curried shallots, the remaining spices, and one cup of the chicken stock.
  • Puree until smooth.
  • Thin with the remaining chicken stock until the desired consistency is reached.
  • Serve hot, garnished with chervil, if desired.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP



Curried Sweet Potato and Roasted Red Pepper Soup image

This soup came out delicious! I served it to my husband and some guests and they declared it restaurant quality. It's especially good with some savory crunchy croûtons in it.

Provided by Linda E.

Categories     Vegetable

Time 50m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 cups sweet potatoes
1 cup onion
2 tablespoons garlic, minced
1/2 tablespoon ginger, chopped
1 roasted red pepper
2 tablespoons chicken soup powder
4 cups water
2 teaspoons cumin
1 teaspoon chili powder

Steps:

  • Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
  • Chop 2 sweet potatoes into medium sized chunks.
  • Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
  • Add water, roasted red pepper, chicken soup mix and spices.
  • Cook for 30 minutes or until sweet potatoes are soft.
  • Take pot off the heat.
  • Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
  • Adjust with spices and water as needed.
  • Top with croûtons and/or a little rum and enjoy!

SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA



Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

2 ripe plantains
1/4 cup pure maple syrup
4 sweet potatoes, roasted, peeled and mashed
Pureed plantains
8 cups vegetable stock
1 cup coconut milk
Salt and pepper to taste
1 green plantain, peeled and julienned
2 cups canola oil
Salt

Steps:

  • Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
  • Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
  • Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
  • Heat oil to 365 degrees F. in a medium skillet.
  • Add plantains in batches and cook until golden .
  • brown. Remove to a plate lined with paper towels and season with salt.

ROASTED SWEET POTATO AND GARLIC SOUP



ROASTED SWEET POTATO AND GARLIC SOUP image

Categories     Soup/Stew     Vegetable     Healthy

Yield 4 People

Number Of Ingredients 10

Large sweet potatoes, roughly chopped (about 5 cups)
1 head garlic, peeled
1 medium onion, chopped (about 2 cups)
1/2 Tbsp. coconut oil, melted
1/2 tsp. kosher salt, plus more to taste
1 tsp. ground turmeric
Cayenne pepper (optional)
Juice of 1/2 lime
1 Tbsp. olive oil
2/3 cup chopped cilantro leaves

Steps:

  • Preheat oven to 400°. On a baking sheet, toss sweet potatoes, garlic, and onion with coconut oil and salt. Bake until softened and golden, about 30 to 40 minutes. Transfer roasted vegetables to a blender. Add 4 cups boiling water, turmeric, cayenne (if using), lime juice, and olive oil and puree until smooth. Season with salt to taste. Add cilantro and pulse to just incorporate (do not blend, or soup will turn muddy color). Serve hot. Soup can be stored in an airtight container in the refrigerator for up to 4 days.

Tips:

  • For a creamier soup, use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
  • If you don't have vegetable broth, you can use chicken broth or water.
  • To save time, you can roast the sweet potatoes in advance. Just prick them all over with a fork and roast them at 400 degrees Fahrenheit for about an hour, or until they are tender.
  • Add a dollop of sour cream, Greek yogurt, or crème fraîche to each bowl of soup for a rich and creamy flavor.
  • Garnish the soup with chopped fresh herbs, such as cilantro, chives, or parsley, for a pop of color and flavor.

    Conclusion:

    This roasted sweet potato soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover roasted sweet potatoes. With its creamy texture, naturally sweet flavor, and simple ingredients, this soup is sure to be a hit with everyone at your table.

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