Best 9 Sweet Potato And Onion Soup Recipes

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Embark on a culinary journey with our delightful Sweet Potato and Onion Soup, a symphony of flavors that will tantalize your taste buds. This comforting and nourishing soup is a perfect blend of sweet potatoes, onions, and a hint of spices, simmered together to create a velvety smooth and flavorful broth. Served with a garnish of fresh herbs and a drizzle of olive oil, it's a wholesome meal that nourishes both body and soul.

In addition to the classic Sweet Potato and Onion Soup, this article presents a collection of equally delectable variations to suit diverse preferences. For those who prefer a touch of heat, the Spicy Sweet Potato and Onion Soup adds a kick of chili peppers, creating a vibrant and flavorful experience. If you're looking for a vegan option, the Vegan Sweet Potato and Onion Soup offers a creamy and satisfying broth made with plant-based milk and vegetable stock.

For those with a penchant for international flavors, the Sweet Potato and Onion Soup with Moroccan Spices takes you on a culinary adventure with a blend of cumin, coriander, and paprika, transporting your taste buds to the vibrant markets of Morocco. And if you're seeking a smoky and rich flavor, the Sweet Potato and Onion Soup with Bacon adds crispy bacon bits and a touch of smoked paprika, creating a hearty and satisfying dish.

Whichever variation you choose, these Sweet Potato and Onion Soups promise a culinary experience that will warm your senses and leave you craving more. Dive into the recipes and let the symphony of flavors dance on your palate.

Here are our top 9 tried and tested recipes!

SWEET POTATO AND ONION SOUP RECIPE



Sweet Potato And Onion Soup Recipe image

Number Of Ingredients 10

5 cups sweet potatoes, peeled and chopped
2 onions, chopped
4 garlic cloves, peeled and halved
4 cups chicken stock
½ tsp. ground cinnamon
8 slices pancetta, cooked until crispy (optional)
¼ cup pecans, roasted and coarsely chopped (optional)
Fresh parsley
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Steps:

  • In a large saucepan, melt the coconut oil over medium-high heat. Add onion and garlic and cook until soft. Add the sweet potatoes and cook for about 4 minutes. Pour in the broth. Bring to a boil; then lower heat, simmer, covered, for about 20 minutes or until the potatoes are tender. In a blender or using an immersion blender, purée the soup until smooth. Sprinkle the soup with cinnamon, and season to taste. Serve immediately in bowls topped with pancetta, roasted pecans, and fresh parsley.

SPICED SWEET POTATO AND GARLIC SOUP



Spiced Sweet Potato and Garlic Soup image

Fresh sweet potato is balanced with savory garlic and a touch of cayenne in this creamy soup.

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped peeled potato
2 medium cloves garlic, 1 minced and 1 thinly sliced
Pinch cayenne pepper
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 cups diced peeled sweet potato
1 tablespoon unsalted butter
Thinly sliced fresh parsley, for garnish

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
  • Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
  • Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
  • Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET POTATO BACON AND ONION SOUP



Sweet Potato Bacon and Onion Soup image

From the Take Three book. Haven't tried it, but will! Guessing at the times. Will update them when I've made it.

Provided by Luschka

Categories     Yam/Sweet Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

750 g sweet potatoes
8 slices rindless bacon
2 onions, finely chopped
1 tablespoon extra virgin olive oil
2 bay leaves
1 1/4 liters chicken stock
1/2 teaspoon freshly grated nutmeg
salt & pepper

Steps:

  • Heat the oven to 180°C Cut the sweet potatoes in half lengthwise, rub with the olive oil and bake, cut side down for 1 hour until tender. Allow to cool, then scoop the flesh out of the skins and discard the skins.
  • Arrange the bacon on a foil-covered baking tray and grill or fry in a non-stick frying pan until super crisp. Remove and drain on kitchen paper, then crumble into small pieces. Cook the onions in the bacon fat or in 1 tbs olive oil over a moderate heat for 5 minutes until they start to soften.
  • Add the sweet potato flesh, bay leaves, chicken stock, nutmeg, salt and pepper and bring to the boil, stirring. Simmer for 15 minutes, stirring occasionally. If it's too lumpy for your taste, whip out the bay leaves and whiz the whole lot in the food processor, otherwise leave it alone. Serve in warmed soup bowls, topped with crumbled crisp bacon.

Nutrition Facts : Calories 537.6, Fat 27.8, SaturatedFat 8.4, Cholesterol 40.3, Sodium 935.8, Carbohydrate 54.9, Fiber 6.5, Sugar 15.3, Protein 16.7

POTATO AND SWEET ONION SOUP



Potato and Sweet Onion Soup image

Make and share this Potato and Sweet Onion Soup recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups diced sweet onions, about 2 med-large onions
2 tablespoons butter
1/2 teaspoon crushed rosemary
5 1/2 cups chicken broth
1/4-1/2 teaspoon salt, as needed
1/4 teaspoon white pepper
2 large russet potatoes, peeled and diced
1/2-1 cup fat-free half-and-half, depends how thin you prefer the soup
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh chives

Steps:

  • In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
  • Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
  • Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
  • Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
  • Return to low heat and stir in the FF half and half until you're pleased with the thickness.
  • Serve and garnish with the fresh parmesan cheese and the chopped chives.

Nutrition Facts : Calories 384, Fat 12, SaturatedFat 6.7, Cholesterol 27.8, Sodium 1475.2, Carbohydrate 52, Fiber 6.9, Sugar 10.9, Protein 18

ONION ROASTED SWEET POTATOES



Onion Roasted Sweet Potatoes image

Here's an alternative to all those extra sugary sweet potato recipes!

Provided by Jessica Schumacher

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 8

Number Of Ingredients 3

2 (1 ounce) packages dry onion soup mix
2 pounds sweet potatoes, peeled and diced
⅓ cup vegetable oil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
  • Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 27.2 g, Fat 9.4 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 680.9 mg, Sugar 5.1 g

SWEET POTATO AND ONION SOUP



Sweet Potato and Onion Soup image

This simple recipe uses the sweet potato with its distinctive flavour and colour as the base for a delicious soup with a hint of orange and coriander. Taken from "What's Cooking : Potatoes" The recipe calls for the soup to be pureed, and the addition of yoghurt. I don't do this as we prefer chunky soups, so in fact, I stop at the end of Step 4! I squeezed fresh oranges for the orange juice.

Provided by Karen Elizabeth

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 lbs sweet potatoes, diced
1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed
600 ml vegetable stock
300 ml unsweetened orange juice
225 ml plain yogurt
2 tablespoons fresh coriander, chopped
salt and pepper, to taste
coriander sprig
orange rind

Steps:

  • Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
  • Saute gently for five minutes, stirring frequently.
  • Pour in the vegetable stock and orange juice, and bring them to the boil.
  • Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
  • Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
  • Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
  • NOTE:.
  • This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.

SLOW COOKER SWEET POTATO SOUP



Slow Cooker Sweet Potato Soup image

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Optional: Sour cream and pepitas

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP



Roasted red pepper, sweet potato & smoked paprika soup image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Categories     Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 10

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
  • Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

ROASTED SWEET POTATOES & ONIONS



Roasted Sweet Potatoes & Onions image

This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients -- in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat -- the good type.

Provided by Jean Carper

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 6

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Steps:

  • Heat oven to 425 degrees F.
  • Toss first 6 ingredients in a shallow medium-sized baking dish.
  • Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Nutrition Facts : Calories 289.6 calories, Carbohydrate 44.7 g, Fat 9 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 14.6 mg, Sugar 20 g

Tips:

  • Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any that are soft or have bruises or cuts.
  • Use a variety of onions: This recipe calls for a combination of yellow and red onions, but you can use any type of onion you like. White onions, shallots, or leeks would all be good choices.
  • Add some heat: If you like spicy food, you can add a pinch of cayenne pepper or a few chopped jalapeños to the soup.
  • Garnish with fresh herbs: Fresh thyme, rosemary, or parsley would all be great additions to this soup. You can also add a dollop of sour cream or yogurt for a creamy finish.

Conclusion:

This sweet potato and onion 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 sweet potatoes and onions. Serve it with a side of crusty bread or a salad for a complete meal.

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