Savory Italian Sweet Potato Soup

Why Make This Recipe

Savory Italian Sweet Potato Soup is a comforting dish that warms you from the inside out. It’s perfect for chilly days or when you want something hearty yet healthy. This recipe combines the natural sweetness of sweet potatoes with savory herbs for a delightful flavor. Plus, it’s easy to make and packed with nutrients!

How to Make Savory Italian Sweet Potato Soup

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk (optional)
• Fresh parsley for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
3. In a large pot, sauté the chopped onion and garlic over medium heat until soft.
4. Add the roasted sweet potatoes, vegetable broth, thyme, and basil to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream or coconut milk if using, and adjust seasoning.
7. Serve warm, garnished with fresh parsley.

How to Serve Savory Italian Sweet Potato Soup

To serve Savory Italian Sweet Potato Soup, ladle it into bowls while it’s warm. Garnish each bowl with a sprinkle of fresh parsley for color and added flavor. You can pair this soup with crusty bread or a simple salad for a full meal.

How to Store Savory Italian Sweet Potato Soup

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Make sure to let the soup cool completely before sealing. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.

Tips to Make Savory Italian Sweet Potato Soup

• For a spicier kick, add a pinch of red pepper flakes while sautéing the onions and garlic.
• If you want a smoother texture, blend the soup longer.
• You can skip the cream or coconut milk if you prefer a lighter soup.

Variation

Feel free to add other vegetables such as carrots or bell peppers to add more flavor and nutrients. You can also swap the vegetable broth for chicken broth if you prefer a richer taste.

FAQs

1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but the texture may be different. Drain and rinse them before adding to the pot.

2. Is this soup vegan?
Yes, it can easily be made vegan by using coconut milk and ensuring your vegetable broth is free of animal products.

3. Can I make it ahead of time?
Absolutely! This soup can be made a day in advance. Just store it in the fridge, then reheat when you’re ready to serve.

Savory Italian Sweet Potato Soup

This comforting Savory Italian Sweet Potato Soup combines the natural sweetness of sweet potatoes with savory herbs, making it perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth Can be substituted with chicken broth.
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• to taste Salt and pepper
• 1 cup heavy cream or coconut milk (optional) Optional for a creamier texture.
• Fresh parsley for garnish

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.

Cooking

1. In a large pot, sauté the chopped onion and garlic over medium heat until soft.
2. Add the roasted sweet potatoes, vegetable broth, thyme, and basil to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in the heavy cream or coconut milk if using, and adjust seasoning.

Serving

1. Serve warm, garnished with fresh parsley.

Notes

For a spicier kick, add a pinch of red pepper flakes while sautéing the onions and garlic. If you want a smoother texture, blend the soup longer. You can skip the cream or coconut milk if you prefer a lighter soup.