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–+ servings
Roasted Italian Sweet Potato Soup

Velvety Roasted Italian Sweet Potato Soup for Cozy Nights

This Roasted Italian Sweet Potato Soup offers warmth and comfort on chilly evenings, blending the natural sweetness of sweet potatoes with aromatic herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 medium Sweet Potatoes Roasted for extra flavor; can substitute with butternut squash.
  • 2 tbsp Olive Oil Adds richness; use avocado oil for higher smoke point.
  • 1 medium Onion Can use shallots for a milder flavor.
  • 3 cloves Garlic Fresh garlic cloves offer better flavor than pre-minced.
  • 1 tsp Dried Thyme Can substitute with fresh thyme for bolder flavor.
  • 1 tsp Dried Rosemary Try using Italian seasoning if unavailable.
  • 1 tsp Dried Basil Omit if preferred but can enhance overall taste.
  • 4 cups Vegetable Broth Use low-sodium to control salt levels.
  • 1 cup Coconut Milk or Heavy Cream Choose coconut milk for a vegan option.
  • to taste Salt and Pepper Essential for seasoning.

Equipment

  • Oven
  • Large pot
  • Immersion Blender
  • Baking sheet

Method
 

Step-by-Step Instructions for Roasted Italian Sweet Potato Soup
  1. Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into 1-inch wedges. Toss with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5-7 minutes until translucent, then add minced garlic for 1-2 minutes.
  3. Stir in dried thyme, rosemary, and basil, cooking for about 1 minute until fragrant.
  4. Add roasted sweet potatoes and vegetable broth to the pot, stir, and bring to a simmer for about 10 minutes.
  5. Once simmered, remove from heat and blend the soup until smooth either with an immersion blender or by transferring to a regular blender.
  6. Return the soup to low heat and stir in coconut milk or heavy cream, adjusting seasoning with salt and pepper.
  7. Serve warm, garnished with fresh herbs if desired, alongside crusty bread or a refreshing salad.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 7gSugar: 8gVitamin A: 24000IUVitamin C: 20mgCalcium: 60mgIron: 1mg

Notes

Ensure uniform cutting of sweet potatoes for even roasting. Use fresh garlic and herbs for best flavor. Cool the soup before blending to avoid splatters.

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