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There’s nothing quite as good as a warm bowl of Roasted Sweet Potato Soup on a crisp Fall day! Creamy, rich soup made with roasted sweet potatoes, carrots, and just the right amount of seasoning is a welcome treat for lunch and dinner. Top it with a swirl of sour cream, hot sauce, and homemade croutons for comfort food at its best.
There’s just something special about a warm bowl of homemade soup, right? Even though we are not completely into cooler weather here, I decided it didn’t matter, I’d make a pot of soup in anticipation of beautiful fall days, cozy sweaters, and cool nights by the fire.
My choice? Roasted Sweet Potato Soup. Everyone in my family loves sweet potatoes no matter how they are cooked, so coming up with this easy, fast recipe was a labor of love.
What Makes This Soup So Special?
- It’s rich, creamy and perfect for a weeknight meal, or as a start to a holiday dinner.
- Making it is super easy and takes only 35 minutes from start to finish.
- It has terrific flavor from roasting the veggies, bringing out all their beautiful flavors and aromas.
- This soup is loaded with Vitamins B and C from seasonal produce like sweet potatoes and carrots.
Ingredients Needed To Make Roasted Sweet Potato Soup
- Sweet Potatoes
- Olive Oil
- Vegetable or Chicken Stock
- Hot Sauce
- Salt and Pepper
How To Select Sweet Potatoes
When purchasing sweet potatoes, look for ones with little to no blemishes. I also like to use small to medium size potatoes. The larger ones are a bit harder to work with and have a starchier flavor. Make sure to store your sweet potatoes at room temperature in a dry place.
How To Make The Soup Without A Blender
Pro Tip: feel free to change out the vegetable stock for chicken stock if you want a heartier flavor.
Tips For Storing Roasted Sweet Potato Soup
This soup is a great make-ahead recipe that keeps well in the fridge and is easy to freeze.
To Store In The Refrigerator:
Make the soup according to the instructions, up to adding the half-and-half. The half-and-half does not freeze well in this soup, so adding it later is best. Store the soup in an airtight container and freeze for up to 3 months.
When you’re ready to prepare, thaw the soup and add it to a stockpot. Heat, then stir in the half-and-half. If the soup is too thick, add in some stock or a bit of water.
How To Serve This Soup
This soup is great on its own however, it does lend itself to all kinds of toppings. Here are some of my favorites:
- homemade croutons
- sour cream
- your favorite hot sauce
- roasted pumpkin seeds
- chopped fresh chives
- shredded Parmesan cheese
- cooked chopped bacon
More Sweet Potato Recipes You’ll Love!
- Classic Southern Sweet Potato Pie
- Air Fryer Sweet Potato Fries With Spicy Dipping Sauce
- Sheet Pan Brats and Potatoes
- Twice Baked Stuffed Sweet Potatoes
- Air Fryer Sweet Potatoes
- Grilled Sweet Potatoes
- 3-4 sweet potatoes – scrubbed and sliced
- 2 carrots – scrubbed and cut into chunks
- 2 garlic cloves – peeled
- 2-3 tablespoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 4 cups chicken or vegetable stock
- 1 teaspoon paprika
- 1 cup half & half
- hot sauce
- Preheat oven to 425 degrees.
- Place sweet potatoes, carrots & garlic on a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat.
- Roast vegetables in oven approximated 25 minutes or until golden brown and fork tender.
- Place roasted vegetables in blender along with chicken stock, paprika adding a dash or two of hot sauce.
- Blend until very smooth – you can also use a blender, immersion blender or food processor – whatever you have.
- Pour into a medium size stock pot and place on medium low heat setting.
- Add half & half as soup warms. Taste and adjust seasonings and continue to cook until thoroughly heated.
- Serve with addition hot sauce, sour cream and homemade croutons.