Cozy, Creamy Roasted Sweet Potato Soup with Warm Spices
There’s nothing I love more than a cozy soup…except maybe a cozy soup that is also inexpensive. ) For this Creamy Sweet Potato Soup I amped up the natural flavor and sweetness of sweet potatoes through roasting, added a few warm spices, then finished it off with a dose of luxurious heavy cream. The combo is just perfec…
- 2 lbs. sweet potatoes ($3.48)
- 2 Tbsp olive oil, divided ($0.44)
- 1 yellow onion ($0.70)
- 4 cloves garlic ($0.16)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp smoked paprika ($0.02)
- 1/8 tsp cayenne ($0.01)
- 1/8 tsp cinnamon ($0.01)
- 1/4 tsp freshly cracked black pepper ($0.04)
- 4 cups chicken broth ($0.56)
- 1/2 cup heavy cream* ($0.42)
- 1/4 tsp salt (or to taste) ($0.02)
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Rub 1 tablespoon olive oil over all surfaces of the sweet potatoes, then place them face down on the baking sheet.
- Transfer the baking sheet to the preheated oven and roast for 30 minutes. After roasting for 30 minutes, check to see if they are tender all the way through (pierce with a fork). If not tender, return them to the oven for about 10 minutes and check again. Total roasting time will depend on the size of your potatoes. Allow the sweet potatoes to cool slightly after roasting.
- While the sweet potatoes are cooling, dice the onion and mince the garlic. Add the onion and garlic to a skillet along with the remaining 1 tablespoon olive oil. Sauté the onion and garlic over medium heat until the onions are soft.
- Add the cumin, smoked paprika, cayenne, cinnamon, and pepper to the skillet with the onions and garlic, and continue to sauté for about a minute more.
- Scoop the slightly cooled sweet potato flesh out of their skins and into a blender (6 cup capacity or larger). Also add the onion mixture and 2 cups chicken broth (swirl a little bit of the broth in the skillet first to pick up all the spices). Purée the mixture until smooth.
- Transfer the puréed sweet potato mixture to a soup pot and add an additional 1 to 2 cups chicken broth (less for a really thick soup, more for a more liquid soup). Heat the soup through over medium heat.
- Stir the heavy cream into the soup, then taste and adjust the salt or pepper if needed. Serve hot.
And don’t worry, if you can’t do heavy cream, there are definitely options! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“So easy and so amazing! It really didn’t take much work and the recipe is very forgiving.
The spices gave it a great complex flavour but for super cheap. Reheated fantastic as well.
Will definitely make this again for sure.”
Easy Recipe for Sweet Potato Soup
There are a lot of ways you can cook sweet potatoes before turning them into soup (steaming, boiling, sautéing, etc.) but I chose to roast the sweet potatoes for this recipe because roasting significantly enhances their flavor.
The natural sugars in the sweet potatoes begin to caramelize and the flavors in the potatoes intensify as they roast in the dry oven. It might take a little longer than simply boiling them, but the flavor payoff is SO worth it!
How to Make Sweet Potato Soup Step-by-Step Photos
Roast the sweet potatoes: Preheat your oven to 400ºF and line a baking sheet with parchment paper. Next, slice your potatoes in half lengthwise (from top to bottom) and prick the skin all over with a fork.
Rub the potato halves with 1 tablespoon of olive oil all over. Pop the sweet potatoes onto the lined baking sheet, cut side down.
Roast the sweet potatoes in the oven for 30 minutes. Check to make sure the potatoes are tender all the way through (pierce with a fork).
If not cooked through, return the potatoes to the oven for another 10 minutes and check again. Total roasting time will depend on the size of the potatoes. (I flipped the potatoes in the photo above so you can see how caramelized they get on the bottom.) Let the sweet potatoes cool slightly.
Sauté the onions and garlic: While you wait for the sweet potatoes to cool, dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a skillet along with the remaining tablespoon of olive oil.
Over medium heat, sauté the onions and garlic until the onions have softened. Add ½ tsp cumin, ¼ tsp smoked paprika, ¼ tsp freshly cracked pepper, ⅛ tsp cayenne, ⅛ tsp cinnamon to the onions and garlic. Continue to sauté for one minute more, then remove the skillet from the heat.
Blend the veggies: Scoop the roasted sweet potatoes out of their skins and into a blender (6-cup capacity). Add the sautéed onion, garlic, and spices to the blender, along with 2 cups chicken broth.
I like to swirl a little of the broth in the skillet first to pick up all those spices. Blend the sweet potatoes, onion, garlic, and broth until smooth.
Make the soup: Pour the puréed sweet potato mixture to a soup pot and add an additional 2 cups chicken broth (if you want your soup extra thick, just add one cup of broth). Heat the soup through over medium heat, then stir in ½ cup heavy cream.
Give the soup a taste and add salt or extra pepper as needed (I added ¼ tsp salt). Enjoy hot!
Garnish Options! I garnished my soup with a little extra heavy cream and freshly cracked pepper, but those are totally optional. You could also add something green like chopped cilantro or chives.
Or you could even drizzle a little flavored olive oil on there! I wouldn’t say no to adding a few croutons on top, either.
What to Serve with Sweet Potato Soup
This sweet potato soup makes the perfect “soup and salad” or “soup and sandwich” lunch.
You could serve it with a salad like Pear, Celery and Pecan Salad or my Roasted Vegetable Salad. As for sandwiches, I love it with a classic Veggie Sandwich or a Curry Chicken Salad sandwich.
Storage and Reheating
Keep your leftovers in an airtight container in the fridge for 3-4 days. As for freezing, let the soup cool before portioning it out into individual freezer-safe containers (this makes it much easier to defrost and reheat!) and freeze for up to 3 months.
Let everything defrost in the fridge before reheating in the microwave or on the stovetop. Be sure to give everything a good stir to recombine after reheating.
