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Golden, roasted, and blended into pure velvet — this ultra-cozy sweet potato soup is about to become an instant family favorite. It’s silky, just sweet enough to feel like a treat, and finished with caramelized edges and a whisper of warm spice that makes it taste like it simmered all day. The secret? It barely asks anything of you. Just roast, simmer, blend, done — one pot, big flavor, ready in about an hour.

“DELICIOUS! I doubled the recipe and used agave, vegetable broth and a combination of coconut milk and coconut cream to make it vegan. Thick. Creamy. Flavorful. Definitely making this again, thanks!”

– Lola
Overhead action photo of a spoon lifting roasted sweet potato soup from a bowl.

Update: This recipe was originally published in February 2018. I made updates to the article below to include more information about making roasted sweet potato soup recipes at home.

Hi, friends! If you’ve been searching for the best sweet potato soup recipes on the internet, let this be the one you finally bookmark for good:

Table of Contents

About this sweet potato soup 

Picture this: cubes of sweet potatoes, caramelized at the edges and blistered with color, roasted until their sugars turn deep amber and their insides go soft as butter. That roasting step is where the real magic happens. It’s the difference between a flat, one-note soup and one that tastes like it’s been kissed by fire and cooked all day.

Once blended, this soup turns impossibly smooth — think velvet on a spoon — with a rich orange hue that practically glows in the bowl. Warm ginger and aromatic garlic subtly hum in the background, while a touch of orange citrus brightens every spoonful. The result lands somewhere between “cozy weeknight dinner” and “something I’m proudly serving at Thanksgiving.”

Best of all, this roasted sweet potato soup recipe comes together with mostly pantry staples, one pot, and minimal fuss — maximum coziness for very little effort.

Ladle it into your favorite bowl. Top it with something crunchy and something creamy. Pair it with a hunk of crusty bread for dunking. It’s simple enough for a Tuesday night and pretty enough for company. Once you try it, you’ll understand exactly why it keeps showing up on every list of the best sweet potato soup recipes around.

Why make THIs recipe!

TL;DR? Get the gist on this kumara soup below:

  • Roasting Brings Flavor. Instead of boiling the sweet potatoes (which leaves them watery and very bland), roasting them first caramelizes their natural sugars, giving this soup a rich, almost toasty sweetness that you just can’t get any other way.
  • Naturally Creamy — No Heavy Cream Required. The starchy texture of the sweet potatoes does most of the heavy lifting here, so you get a luxuriously smooth, thick soup without a drop of heavy cream weighing it down.
  • Delicious Flavor Balance. Natural sweetness from the potatoes, warmth from ginger and garlic, and a bright pop of citrus keep this soup from ever tasting one-note or overly sweet. Just a bowl of balanced, savory-leaning comfort food.
  • Endlessly Customizable. Swap the spices, change the toppings, blend in greens or beans — this soup recipe is a fantastic blank canvas for whatever you’ve got hanging around the kitchen (see the variations below!).
  • Genuine Crowd-Pleaser. Cozy, familiar, and just a little bit fancy, this soup works equally well for casual family dinners and any holiday table.
  • Make-Ahead Friendly. This soup genuinely tastes even better the next day, which makes it a fantastic option for meal prep or effortless weeknight family dinners.

Looking for more creamy soup recipes made with root veggies? Check out these reader favorites next: Ginger Carrots Soup, Butternut Squash Soup with Apple, and Parsnips Soup.

Angled, action photo of honey being drizzled over raw diced kumara (sweet potatoes) on a baking sheet -before roasting in the oven.

Ingredients in roasted sweet potatoes soup

As promised, you’ll just need easy-to-find ingredients for this recipe:

  • Sweet Potatoes. The star of the soup show. Look for small to medium sweet potatoes with smooth, tight skin and no bruising. Why? They tend to be sweeter and creamier than the larger ones, which can turn out starchy.
  • Olive Oil. Helps the sweet potatoes roast and caramelize, instead of steam. You’ll also need it to sauté the aromatics.
  • Honey (or maple syrup). Deepens the natural sweetness of the sweet potatoes and helps them caramelize beautifully. Substitution: Maple syrup or agave both work if you’re out of honey or want a vegan option.
  • Onion. Adds a savory backbone. Red or yellow onion both work well here — red onion offers a slightly milder, sweeter bite.
  • Garlic Cloves and Fresh Ginger. These two aromatics bring warmth and a little zing. Keep in mind, fresh is best here — that pre-minced jarred stuff just doesn’t pack the same punch.
  • Fresh Thyme. Brings a subtle herbal, earthy freshness and prevents the soup from tasting too sweet or one-dimensional.
  • Vegetable or Chicken Stock. Forms the soup’s base. Stock (rather than broth) gives you a richer body and fuller flavor, thanks to the higher gelatin content. Substitution: Bouillon or broth works too if you prefer a less luxurious mouthfeel. 
  • Orange Juice. A small splash brightens the whole pot and makes the sweet potato flavor pop. Don’t skip this ingredient — it’s doing more work than you’d think!
  • Crème Fraîche or Sour Cream (optional). Stirred in the soup at the end of cooking for an extra layer of creamy richness and a touch of tangy flavor. Substitution: Coconut cream or coconut milk are wonderful dairy-free swaps.
  • Kosher Salt and Ground Black Pepper. Essential for overall flavor. 

Variations

There are plenty of ways for you to make this soup recipe with sweet potatoes your own. Below are a few ideas to inspire:

  • Make it Spicy. Stir in a pinch of cayenne or red pepper flakes; or top with hot honey for a soup with a little kick.
  • Try it Curried. Add a little curry powder while sautéing the aromatics for a warmly spiced, fragrant twist.
  • Add Greens. Stir in a couple of handfuls of chopped kale or spinach after blending and before serving to sneak in extra goodness. 
  • Boost the Protein. Add a can of rinsed chickpeas along with the stock for a heartier, more filling soup.
  • Dairy-Free Version. Swap the crème fraîche for coconut cream or a dairy-free yogurt alternative for an incredibly creamy twist.
  • Go Extra Orange with Carrots. Roast diced carrots right alongside the sweet potatoes for a slightly sweeter, more vibrant soup with both sweet potatoes and carrots combined.
  • Down under Twist. If you’re working with kumara instead of American sweet potatoes, this recipe works beautifully to make a roasted kumara soup — same method, same cozy payoff.

If sweet potatoes are on sale at the store, grab extra and put them to good use in these recipes: Whipped Sweet Potatoes Recipe, Sweet Potato Hummus, and this Prosciutto Chicken with Sweet Potato Fries.

Close-up photo of the fresh thyme, crushed walnut, and creme fraiche topping on a bowl of roast sweet potato soup.

Professional chef expert tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for successfully making the best soup with sweet potatoes:

  • Look for Small to Medium Sweet Potatoes. They’re sweeter in flavor and less starchy than their jumbo counterparts. 
  • Don’t Over-Crowd the Roasting Pan. Spread the cubes of sweet potato out in a single layer across two baking sheets, not one. Overcrowding will cause the potatoes to steam instead of roast, and you’ll miss out on that rich caramelized flavor that makes this soup so deliciously special.
  • Rotate Pans Halfway Through Roasting. Swap the pans from front to back and top to bottom around the halfway mark. This ensures every cube gets evenly gorgeously golden and perfectly tender.
  • Use Stock, Not Broth (if you can). Stock’s natural gelatin content gives the finished soup a richer, silkier mouthfeel that broth just can’t match.
  • Blend in Batches, if Using Stand Blender. Fill it less than halfway, remove the center cap from the lid, and hold a towel over the opening to let steam escape safely. Hot soup and sealed blenders are not friends, so be sure to use care when pureeing.
  • Taste and Adjust. Sweet potatoes vary in natural sweetness, so give your soup a taste at the end and adjust the salt, citrus, or sweetness as needed.
  • Save the Dairy for Last. If you plan to freeze a batch, don’t add any crème fraîche until you’re ready to reheat and serve the soup. This keeps the texture perfectly smooth and velvety.
  • Garnish Before Serving. Remember, you eat with your eyes first. A flurry of chopped fresh herbs, a scattering of toasted crushed walnuts, and a drizzle of creme fraiche will take this roasted sweet potato soup recipe from good to great.

Step-by-step photos: making this recipe at home

Below you will find a picture collage showing you exactly how to make this cream of sweet potato soup, step by step! You can find the full recipe in the printable recipe card at the bottom of this post!

Step-by-step photo collage showing how to make the recipe for sweet potatoes soup.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What’s the difference between sweet potatoes and kumara? 

Fun fact: there’s no difference! Kumara is simply the name used in New Zealand for sweet potatoes. If you’re following a roasted kumara soup recipe, you’re essentially making this exact style of soup — just with a different name on the recipe.

Can I use yams instead of sweet potatoes?

Yes, you sure can! In most American grocery stores, what’s labeled a “yam” is actually a variety of sweet potato. This means that you can use them interchangeably in most recipes, including this one, without any issue — hooray.

How do I make this soup without a blender? 

No blender? No problem! Start by simmering the sweet potatoes until they’re very tender, then mash them right in the pot using a potato masher. Please note that you’ll end up with a heartier, more rustic texture instead of silky-smooth — but it will be just as delicious.

Can I make this soup vegan? 

Yes, you absolutely can. Just swap out the honey for pure maple syrup or agave, use vegetable stock instead of chicken stock, and be sure to replace the crème fraîche with coconut cream or a dairy-free yogurt.

Why did my soup turn out watery instead of thick and creamy? 

Oh no, that’s never the goal. However, a watery soup is typically the product of adding too much liquid or boiling (instead of roasting) the potatoes. For the most beautifully creamy soup, be sure to stick with roasting the sweet potatoes and add the stock gradually so you can control the final consistency.

Can I make this soup recipe ahead of time? 

Yes, you sure can. And honestly, this roasted sweet potato soup recipe is even better the next day once the flavors have had time to cozy up and settle together. It’s a fantastic make-ahead recipe for busy weeks and holiday planning.

Overhead photo of an orange soup made with roasted sweet potatoes and garnished with fresh herbs and creme fraiche in a bowl.

Serving soup with sweet potatoes

  • Add Bread: Serve it with a thick slice of crusty bread, pesto garlic bread, or a warm baguette for dunking into every last spoonful. Or, make things extra hearty by serving this roasted sweet potato soup recipe inside a bread bowl.
  • Pair with Salad: Add a simple green salad or a peppery arugula salad for a light, yet filling meal.
  • Garnish it to the Nines: Top with a drizzle of heavy cream or creme fraiche, a sprinkle of fresh herbs, and a smattering of crumbled gorgonzola or goat cheese for an elegant presentation.
  • Add Crunch: Top with a scattering of toasted and crushed hazelnuts or walnuts, a spoonful of spiced pepitas, or crispy honey chickpeas for extra texture in every bite.

Unique serving suggestions

  • Alongside Sausages: I personally love this roast sweet potato soup next to grilled Italian sausages or a sausage acorn squash for a cozy dinner.
  • Serve with Roast Chicken: One of my favorite fall dinners includes a bowl of this soup, a whole roasted chicken, and a good glass of wine.
  • Make it Sweet and Spicy: Garnish with a drizzle of hot honey and crumbled clue cheese for a delicious contrast.
  • Pair with Sandwiches: Soup and sandwiches are a cool weather classic pairing for a great reason. A crispy, warm panini or grilled cheese is a perfect dipper here.

Storing leftover roasted sweet potato soup

Allow the leftover roasted sweet potato soup to cool completely to room temperature before storing according to below:

  • Refrigerator Storage: Let the soup cool then store in an airtight container in the fridge for up to 4-5 days.
  • Freezing Instructions: This soup freezes beautifully! Cool it completely, then transfer to a freezer-safe container or bag (leaving out the crème fraîche!), and store in the freezer for up to 3 months.
  • Reheating Instructions: Thaw frozen soup in the fridge overnight, then reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If this roast sweet potato soup recipe has thickened up too much, thin it out with a splash of stock or orange juice. And be sure to stir in the crème fraîche after reheating for the creamiest results.
Close-up photo of a spoon dipped into a bowl of roasted sweet potatoes soup drizzled with creme fraiche and topped with fresh thyme.

There you have it, friends — a roast sweet potato soup that’s rich, velvety, and loaded with cozy flavor. Made with simple ingredients and just enough hands-on effort to feel special without feeling like work, it’s the kind of soup recipe that will earn a permanent spot in your rotation.

Whether you’re making this soup with sweet potatoes for a quiet weeknight dinner or a holiday table full of loved ones, it’s about to give the term “soup-erb” an entirely delicious new meaning.

I hope you give it a try this week, but don’t forget to come back and drop a comment below — I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More potato soup recipes!

Are you looking for more flavorful soups? Check out these easy favorites:

Overhead photo of an orange soup made with roasted sweet potatoes and garnished with fresh herbs and creme fraiche in a bowl.

Roasted Sweet Potato Soup: Cozy, Creamy, Ridiculously Good

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10 cups
Print Recipe Pin Recipe
Golden, roasted, and blended into pure velvet — this ultra-cozy sweet potato soup is about to become an instant family favorite. It's silky, just sweet enough to feel like a treat, and finished with caramelized edges and a whisper of warm spice that makes it taste like it simmered all day. The secret? It barely asks anything of you. Just roast, simmer, blend, done — one pot, big flavor, ready in about an hour.

Equipment

  • 1 Rimmed Baking Sheets
  • 1 Large Saucepan or Dutch Oven
  • 1 Stand or Immersion Blender

Ingredients 

  • 4 pounds Sweet Potatoes – peeled & cut into 1’’ dice (about 6 medium potatoes)
  • ¼ Cup + 2 TBS Olive Oil – divided
  • ¼ Cup Honey
  • 1 small Red Onion – diced (about 1 ½ -2 cups)
  • 5 cloves Garlic – crushed & peeled
  • 2 tsp Fresh Ginger – grated
  • 1 TBS Fresh Thyme
  • 2 Quarts Low Sodium Chicken Stock (or vegetable stock) (SEE NOTES)
  • ¼ Cup Orange Juice
  • 1/3 Cup Crème fraiche – plus more for serving (optional)
  • Optional Toppings: Toasted Walnuts + Crumbled Gorgonzola (3/4 Cup Each)

Instructions

  • Preheat Oven and Prep Pans: Arrange the oven rack to the middle position and then close the oven door and preheat the oven to 375 degrees F.
    Line 2 large rimmed baking sheets with non-stick aluminum foil for easy clean up. (SEE NOTES)
  • Roast the Sweet Potatoes: Spread the sweet potatoes out evenly, in a single layer on the baking sheets.
    Drizzle with 1/4 cup of the oil and honey. Season generously with salt and pepper, then toss to thoroughly coat.
    Roast, rotating pans from front to back and top to bottom half way through, for 25-35 minutes, or until the sweet potatoes tender and lightly caramelized.
    Overhead photo of raw, diced sweet potatoes arranged in an even, single layer on a large baking sheet.
  • Sauté Onions and Aromatics: In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering.
    Add the onion, garlic and a generous pinch of salt and pepper.  Cook until just tender, about 3-4 minutes.
    Add the ginger and thyme, and cook until fragrant, about 30 seconds.
    Overhead photo of sautéed red onions, garlic, and thyme leaves in a large soup pot.
  • Add Roasted Sweet Potatoes and Stock: Add the roasted sweet potatoes and stock to the pot.
    Increase the heat to high and bring to a boil.
    One boiling, immediately reduce to a simmer. Let simmer for 10 minutes, or until the sweet potatoes are cooked completely and very tender.
    Add in the orange juice and stir to combine.
    Overhead action photo of stock being poured into a soup pot containing roasted sweet potato cubes and sautéed aromatics.
  • Puree the Soup: Using an immersion blender, or standing blender, blend the soup until smooth.
    Stir in the crème fraîche (if freezing skip this step – SEE NOTES).
    Taste the soup and adjust for seasoning.
    Overhead action photo of an immersion blender pureeing a soup made with roasted sweet potatoes.
  • Serve Sweet Potato Soup: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy immediately.
    Overhead photo of an orange soup made with roasted sweet potatoes and garnished with fresh herbs and creme fraiche in a bowl.

Video

Notes

  • Sweet Potato Prep: To cut down on prep time, skip peeling and dicing the sweet potatoes yourself.  Instead purchase the pre-peeled and diced container of sweet potatoes in the produce section of your market.
  • Stock: While the recipe calls for chicken (or vegetable) stock, you can substitute broth if desired.  The only difference is that using stock will yield a richer flavor and fuller mouthfeel due to the gelatin.
  • Roasting Potatoes: When roasting the potatoes, make sure you use TWO sheet pans to prevent overcrowding.  If you overcrowd the diced potatoes they will steam instead of roast and caramelize.  Also, make sure you rotate the pans, front to back and top to bottom half way through cooking for even roasting.
  • Pureeing Soup: You can either use an immersion blender to puree the soup (which is the quickest and easiest method), or you can use a standing blender.  If using a standing blender, make sure you blend the soup in batches!  Fill the stand blender less than halfway, remove the lid’s center insert and hold a kitchen towel over the top when blending to prevent explosions!
  • Freezing Leftovers: If freezing the soup, make sure you do not stir in the crème fraîche until just before serving!
  • Recipe Yield:  Roughly 10 Cups
  • Serves: 4-6 people
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 377kcal    Carbohydrates: 50g    Protein: 10g    Fat: 17g    Saturated Fat: 4g    Cholesterol: 10mg    Sodium: 282mg    Potassium: 889mg    Fiber: 6g    Sugar: 16g    Vitamin A: 25899IU    Vitamin C: 10mg    Calcium: 132mg    Iron: 2mg
Course: Soup
Cuisine: American

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