Roasted Italian Sweet Potato Soup

Oh my gosh—this soup is so cozy. It’s creamy, rich, and full of warm Italian flavors. Perfect for chilly days when you just want a big bowl of comfort.

I roasted the sweet potatoes first, and wow, that made all the difference. It brought out this deep, sweet flavor that pairs so well with the herbs.

If you’ve got sweet potatoes and a few pantry spices, you can totally make this. I do it every fall—and trust me, it’s always a hit.

Why You’ll Love This Recipe

• Deliciously Hearty: The roasted sweet potatoes add depth and sweetness, while the mix of Italian herbs creates a satisfying flavor profile.
• Comforting & Nourishing: Perfect for those chilly days when you need a comforting bowl of soup.
• Full of Nutrients: Sweet potatoes are packed with vitamins, fiber, and antioxidants, making this soup not only tasty but also good for you.
• Versatile: Whether you serve it with a slice of crusty bread, over a bed of quinoa, or as a standalone meal, this soup works for so many occasions.
• Meal Prep Friendly: This soup stores well in the fridge or freezer, making it a great option for lunch throughout the week.

Required Kitchen Tools

Before we dive into the recipe, here are a few kitchen tools that will make the process smooth and easy:

1. Large Baking Sheet: You’ll need this to roast your sweet potatoes and garlic, allowing the veggies to become caramelized and flavorful.
2. Soup Pot or Dutch Oven: A heavy-bottomed pot is perfect for simmering your soup to perfection.
3. Blender or Immersion Blender: For a creamy, smooth texture, a blender or immersion blender is essential for pureeing the soup.
4. Sharp Knife and Cutting Board: You’ll need these to chop your ingredients—be sure to have a sturdy cutting board and a sharp knife to safely handle the vegetables.
5. Wooden Spoon: Stir your soup as it simmers with a wooden spoon to prevent it from sticking to the pot.

Ingredients

Here’s what you’ll need to make this delightful, Italian-inspired sweet potato soup:

• Sweet Potatoes: The star of the show! I recommend using large sweet potatoes, peeled and sliced into thin wedges for easy roasting.
• Olive Oil: A good-quality extra virgin olive oil will help caramelize the vegetables and bring out their natural flavors.
• Salt and Pepper: Season to taste, enhancing the flavors of the sweet potatoes and herbs.
• Garlic: A few cloves of garlic, minced, will provide a lovely aromatic base.
• Dried Parsley: This herb adds a fresh, earthy flavor that’s a hallmark of Italian cooking.
• Chives: Fresh, snipped chives bring a slight oniony kick that perfectly complements the sweetness of the potatoes.
• Dried Thyme: This classic herb gives the soup an aromatic, savory undertone.
• Dried Rosemary: Rosemary adds a woodsy, fragrant flavor that balances out the sweetness of the sweet potatoes.
• Dried Basil: Essential for that Italian flair, dried basil infuses the soup with a comforting, slightly peppery taste.
• Dried Oregano: Another key herb for bringing a little zest to the soup.
• Vegetable Broth: Choose low-sodium vegetable broth for a rich, flavorful base.
• Almond Milk: I prefer using Califia Farms almond milk for a creamy texture without the heaviness of dairy.
• Fresh Thyme, Oregano, Basil, and Rosemary (optional): These fresh herbs make the soup even more aromatic and flavorful.
• Fresh Parmesan Cheese Shavings (optional): For a salty, creamy finish, top your soup with a few shavings of Parmesan cheese.
• Roasted Sweet Potatoes (optional): Garnish with a few extra roasted sweet potatoes for added texture and visual appeal.

Variations for Roasted Italian Sweet Potato Soup

One of the best things about soup is its versatility, and this Roasted Italian Sweet Potato Soup is no exception. Here are some ways you can switch it up to suit your tastes:

• Add Protein: If you want to make the soup more filling, you can add cooked chicken, sausage, or lentils for an extra boost of protein.
• Make it Spicy: Add a pinch of red pepper flakes or some chopped fresh chili peppers for a spicy kick that contrasts beautifully with the sweetness of the sweet potatoes.
• Use Different Broth: If you prefer a non-vegan version, feel free to use chicken broth instead of vegetable broth.
• Coconut Milk Instead of Almond Milk: For a richer, slightly tropical flavor, swap the almond milk with coconut milk. This also makes the soup extra creamy!
• Swap the Herbs: Feel free to play around with different herbs. If you don’t have dried rosemary or thyme on hand, you could use sage, tarragon, or marjoram for an alternate flavor profile.

Step-by-Step Instructions

1. Preheat Your Oven and Prepare the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). While the oven heats up, peel and slice the sweet potatoes into thin wedges, about the size of French fries. This will allow them to roast evenly and develop that delicious caramelization.

2. Roast the Sweet Potatoes and Garlic

Spread the sweet potato wedges evenly on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss them around to ensure they’re well-coated. You’ll also want to add the garlic, which will roast alongside the potatoes. Roast for 30-40 minutes, or until the sweet potatoes are fork-tender and slightly caramelized.

3. Sauté the Herbs

While the sweet potatoes are roasting, grab a large pot or Dutch oven and heat a little olive oil over medium heat. Add the dried herbs: parsley, chives, thyme, rosemary, basil, and oregano. Sauté them for 1-2 minutes until fragrant, stirring occasionally. This will help release the oils in the herbs and infuse your soup with Italian goodness.

4. Add the Roasted Sweet Potatoes to the Pot

Once the sweet potatoes are roasted and softened, add them to the pot with the sautéed herbs. Don’t forget to scrape any roasted garlic off the baking sheet and add that to the pot as well. Stir everything together to combine the flavors.

5. Add the Broth and Almond Milk

Pour in the vegetable broth and almond milk, stirring everything to combine. Bring the mixture to a simmer over medium heat. Let it simmer for 5-10 minutes to meld the flavors together.

6. Blend the Soup to a Smooth Consistency

Once your soup has simmered and the flavors have melded together, it’s time to blend it into a creamy, smooth consistency. You can use an immersion blender right in the pot, or carefully transfer the soup in batches to a stand blender. Either way, blend until the soup reaches your desired level of smoothness.

If the soup feels too thick, you can add a little more vegetable broth or almond milk to thin it out. For a chunkier texture, blend only part of the soup, leaving some of the sweet potato pieces intact for a bit of texture in each bite.

7. Taste and Adjust Seasoning

Now that the soup is blended, taste it and adjust the seasoning as needed. If you’d like more salt, pepper, or herbs, go ahead and add a pinch more. A dash of lemon juice or vinegar can help brighten the flavors, and a pinch of chili flakes can add a touch of heat if you like it spicy.

8. Serve and Garnish

Ladle the soup into bowls and garnish it with your choice of toppings. I love to add a sprinkle of fresh parmesan cheese for a salty, creamy touch. You can also add a few snipped fresh herbs like basil, rosemary, and thyme for extra flavor and color. For a special touch, garnish with a few roasted sweet potato wedges, which will add both texture and visual appeal to your soup.

How to Serve Roasted Italian Sweet Potato Soup

This roasted sweet potato soup is perfect as a standalone meal or paired with a variety of accompaniments. Here are some great ways to serve and enjoy this delicious soup:

• With Crusty Bread: A slice of warm, crusty bread is the ideal pairing with this soup. Use it to soak up every last drop of the creamy goodness.
• Over Quinoa: If you want to make this soup a more substantial meal, serve it over a bed of quinoa or another grain like brown rice or farro. The hearty grains provide a nice texture and additional nutrients.
• As a Starter: Serve smaller portions as a starter for a larger Italian-inspired meal. Pair it with a fresh salad or antipasti platter to start your meal on the right note.
• With a Side Salad: A simple green salad with mixed greens, arugula, or spinach, topped with a light vinaigrette, balances the richness of the soup.

This soup also works beautifully as part of a larger meal, so don’t hesitate to experiment with different pairings based on your preferences.

Storing and Freezing Roasted Italian Sweet Potato Soup

One of the best things about soup is how well it stores, and this Roasted Italian Sweet Potato Soup is no exception. If you have leftovers or want to make a large batch to enjoy throughout the week, here’s how to store and freeze it:

Storing Leftovers

• In the Fridge: Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3-4 days. When you’re ready to enjoy it again, simply reheat the soup on the stove over medium heat until it’s heated through. You may need to add a little extra broth or almond milk to get the desired consistency.
• Reheating Tip: When reheating, be sure to stir the soup occasionally to ensure it heats evenly and doesn’t stick to the bottom of the pot. You can add a little water or broth to thin it out if it thickens too much.

Freezing

• Freeze for Later: If you want to make a big batch for future meals, you can freeze the soup in individual portions or in a large container. Make sure the soup has cooled completely before transferring it to freezer-safe containers or freezer bags.
• How to Thaw: To thaw the soup, place it in the refrigerator overnight. You can also reheat it directly from frozen, but this may take longer and may require stirring more frequently to prevent burning.

Nutrition Information (per serving)

Here’s the approximate nutrition breakdown for one serving of Roasted Italian Sweet Potato Soup (based on a 6-serving recipe):

Nutrient	Amount per serving
Calories	220
Protein	3g
Carbohydrates	45g
Fiber	7g
Sugar	10g
Fat	6g
Saturated Fat	1g
Sodium	250mg
Potassium	800mg
Vitamin A	180% of Daily Value
Vitamin C	30% of Daily Value
Calcium	6% of Daily Value
Iron	8% of Daily Value

This soup is not only comforting and delicious but also packed with nutrients, especially vitamin A, which is abundant in sweet potatoes. It’s an excellent source of fiber, which will help keep you full and satisfied.

Roasted Italian Sweet Potato Soup FAQs

Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the fridge for up to 4 days. The flavors continue to develop as it sits, making it even better the next day. You can also freeze the soup for up to 3 months.

Can I make this soup spicier?

If you like a little heat, feel free to add red pepper flakes or diced chili peppers when sautéing the herbs. This will give the soup a lovely kick to balance out the sweetness of the sweet potatoes.

Can I use another type of milk?

Yes! If you’re not a fan of almond milk, you can substitute it with coconut milk for a richer flavor or any other plant-based milk of your choice.

How do I store leftovers?

Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently over the stove, adding a bit more broth or almond milk to restore the creamy consistency.

Can I add meat to this soup?

Absolutely! You can add cooked chicken, sausage, or even crispy bacon to the soup for a protein boost. Simply stir it in before serving.

Conclusion

This Roasted Italian Sweet Potato Soup is an amazing combination of savory, creamy, and comforting flavors, making it the perfect soup for chilly days or whenever you need a nourishing meal. With its depth of flavor from roasted vegetables and Italian herbs, it’s a recipe you’ll want to make again and again. It’s easy to prepare, versatile, and stores beautifully, making it ideal for meal prep or leftovers. Whether you enjoy it on its own or pair it with your favorite sides, this soup will quickly become a staple in your kitchen.

So, gather your ingredients, preheat the oven, and start roasting those sweet potatoes—this cozy, Italian-inspired soup is waiting for you!