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This Sweet Potato Soup recipe is insanely delicious, ultra-creamy, healthy and SO easy to make! You only need 8 simple ingredients, one pot and 15 minutes of hands on preparation! Featuring roasted sweet potatoes, ginger, thyme and a secret ingredient, this creamy vegetable soup is super velvety – without the heavy cream! This cozy, warmly spiced soup with sweet potatoes will become a family favorite in no time!

“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
Photo of a pair of hands holding a bowl of the prepared recipe for sweet potatoes soup.

Update: This recipe was originally published in February 2018. I’ve made updates to the post below to include more information about this roasted sweet potato soup recipe.

Hi, friends! I hope everyone had a wonderful Valentine’s Day! With the holiday dedicated to love (and bubbly! and chocolate!) now in the rearview mirror, we can get back to all the things cozy to combat this winter weather.

During the cooler seasons, and especially during the harsh winter, we absolutely love a delicious soup dinner! Especially if it’s super creamy, like this easy Chicken Chowder Recipe, Seafood Bisque, or today’s recipe – Roast Sweet Potato Soup. Serve it up with a big hunk of crusty bread and a simple green salad for an easy, comforting meal you soon won’t forget!

Action photo of honey being drizzled over a cubes of sweet potato cubes for roasting and using in soup.

Table of Contents

About this sweet potatoes soup recipe 

Ready for the very best potato soup recipe?! Good, because this silky, ultra-creamy, easy-to-make veggie soup is just amazingly delicious!

This easy sweet potato soup is rich and robust, with a delicious depth of sweet and savory flavors! This soup recipe features honey caramelized sweet potatoes and subtle notes of citrusy orange, pungent red onion, mellow garlic and warming ginger. This luscious roasted sweet potato soup is incredibly creamy, smooth and ultra-velvety in texture! Generously garnished with earthy thyme, decadent gorgonzola and crunchy walnuts, this vibrant orange soup is rocking all the cozy and comforting, yet healthy vibes!

If you’re looking for more delicious sweet potato recipes, be sure to check out these favorites next: Whipped Sweet Potatoes Recipe, Sweet Potato Hummus, and Chicken with Sweet Potato Fries.

Why you’ll love this recipe

  • Sweet and Savory Flavor: Drizzling the sweet potato cubes with honey before roasting brings out their natural sweet and savory flavor! This step is the secret to utterly delicious roasted sweet potatoes!
  • Comfort food: This creamy yam soup is rich, warming and soothing – it’s comfort food done healthy!
  • Flavorful: No boring or bland soup here! This sweet potatoe soup is bursting with cozy flavors!
  • Versatile: This root vegetable soup is perfect for easy, cozy weeknight dinners, yet elegant enough for your holiday table!
  • Creamy minus the heavy cream: This quick potato soup is so creamy and smooth it tastes like sweet potato bisque without a single drop of heavy cream! The combination of sweet potatoes, stock and crème fraîche give this simple vegetable soup plenty of rich, creamy texture!
  • No blender required: Finally – a sweet potato soup – no Vitamix required! Scroll down to read about how to make this restaurant-quality sweet potato soup recipe without any fancy kitchen gadget!
Angled photo of easy sweet potato soup in a beige soup bowl.

Ingredients for sweet potato soup

  • Sweet Potatoes: You need 4 pounds of sweet potatoes for this recipe. I recommend using small to medium sweet potatoes, which are sweet and creamy (the large ones tend to be much starchier).
    • Substitution: Feel free to swap in pumpkin! However, pumpkin tends to bake faster, so you may need to reduce the roasting time.
  • Oil, Salt and Pepper: Olive oil, kosher salt and black pepper all provide flavor!
  • Honey: 1/4 cup of honey provides the perfect amount of delicious sweetness that pairs perfectly with the flavors in this soup!
  • Red Onion: One small red onion adds a touch of mild onion flavor.
  • Garlic and Ginger: Fresh garlic and ginger provide a subtle, yet distinctive punchy and warming taste. Use fresh garlic and ginger and mince/grate it yourself for the best flavor.
  • Thyme: Fresh thyme provides subtle herbal and floral flavors that give this soup dimension.
  • Stock: Reduced sodium or unsalted chicken or vegetable stock makes up the base of this soup.
    • Substitute: You can substitute chicken or vegetable broth if you prefer.
  • Orange Juice: 100% orange juice adds a punch of bright orange flavor and really makes the flavors shine!
  • Crème Fraîche: Crème fraîche looks similar to sour cream; however, it is thicker and richer with a less tangy taste. It’s also more stable than sour cream and won’t curdle. It’s one of the secret ingredients in this soup recipe! You can find it in the dairy aisle of most major grocery stores.

Recipe variations

Do you want to make some changes to this soup with sweet potatoes? Fantastic! This winter vegetable soup with sweet potatoes is incredibly flexible. I encourage you to adapt this recipe and make it your own! Get creative and add whatever ingredients you and your family love! Below are a few ideas to help get you started:

  • Sweet potato and carrot soup: Do you love sweet carrot soup? Try substituting some of the potatoes for carrots! Peel and dice the carrots and add them to the pan with the potatoes. Roast the carrots until they’re tender. (Note: Regular carrots will take longer to roast, while Heirloom carrots will roast faster.)
  • Leek and sweet potato soup: If you prefer a milder onion flavor, swap out the red onion for leeks in a 1:1 ratio!
  • Sweet potato kale soup: Amp up the health benefits and antioxidants by stirring in your favorite leafy greens, such as kale, Swiss chard or spinach! To add greens, puree the soup before stirring in the leafy greens, and then gently simmer for 3 minutes, or until the greens slightly wilt. Finally, proceed to add the crème fraîche.
  • Sweet potato chickpea soup: Substitute some of the potatoes for chickpeas or garbanzo beans! Rinse and drain the beans, then add them along with the stock in step four.
  • Savory sweet potato Soup: To add savory richness to your soup, simply add butter! Add 2 tablespoons of butter at the end of cooking, before blending the soup.
  • Spicy sweet potato soup: Spice things up by adding in some red pepper flakes or cayenne to taste!
  • Sweet potato and coconut soup: If you aren’t a fan of crème fraîche, sour cream, or coconut cream are a wonderful substitution!

FAQs: frequently asked questions

Sweet potatoes are the star ingredient in this winter soup recipe; therefore, it’s imperative you select good potatoes at your grocery store! Prime harvest season for sweet potatoes lasts from October to January; however, you can usually find them year-round at the store!

How to select the best sweet potatoes to use in soup

  • Skin: A perfect sweet potato will have tight, unwrinkled skin.
  • Blemishes: Select potatoes that are free of any blemishes or bruises. Potatoes with bruises will rapidly deteriorate once you get them home!
  • Size: Chose potatoes that are small to medium in size for the best creamy taste! The larger the potato gets, the starchier it becomes.

Properly storing sweet potatoes

Sweet potatoes are less sturdy than white potatoes. Unfortunately, once a sweet potato starts to go bad, you can’t just cut away any spoiled or rotten parts as the decay affects the flavor of the entire potato. Properly stored, raw sweet potatoes will keep for about a week.

  • Room temperature: Store sweet potatoes at room temperature – between 60 to 70°F.
  • Location: For the best preservation, keep potatoes in a dry, dark place with ample ventilation.
  • Don’t refrigerate: Never refrigerate raw sweet potatoes! Refrigeration will cause potatoes to become hard and unappetizing in flavor.

Can I use yams instead of sweet potatoes?

Have you ever found yourself in the produce aisle of the grocery store, staring down at the fresh vegetables, and wondering what is the difference between a sweet potato and a yam?! While yams and sweet potatoes have a reputation for being mixed up, they are not the same thing!! However, they are closely related as yams are technically a variety of sweet potatoes, and you can use them interchangeably in this creamy vegetable soup!

In fact, you will often find that sweet potatoes are labeled as yams in the grocery store! The confusion over sweet potatoes and yams can be reduced to crop farmers in the Southern United States. In the 1930’s, Louisiana farmers started calling their sweet potatoes “Louisiana Yams” as a marketing technique to distinguish them from regular potatoes. The nickname “yam” stuck and it’s now estimated that approximately 99% of yams and sweet potatoes in the grocery store are actually the same thing.

  • Sweet Potatoes: Fresh, raw sweet potatoes have a thin reddish-brown peel and sweet orange flesh. They’re sweet in flavor and originate in South or Central America.
  • Real Yams: Fresh yams have textured, rough, dark brown skin and their flesh is a pale, starchy and dry with a neutral flavor, similar to a regular potato. Real yams originate in Africa and they aren’t widely available in American grocery stores.

What flavors go well with creamy sweet potato soup?

This sweet potato and vegetable soup is seasoned with fresh ginger, garlic, thyme and a touch of citrusy orange juice for a robust, yet well-balanced flavor. However, I encourage you to play around with this simple soup recipe and use the spices YOU love! Below are a variety of sweet potato soup spices and seasoning to try in this recipe.

  • Curry Powder: Warming curry spices are a perfect match for baked sweet potatoes! Use 1 1/2 to 2 teaspoons (mild flavor) or up to 4 teaspoons (somewhat spicy flavor) to make sweet potato curry soup.
  • Coriander: Add a ground coriander for a dash of savory and herbal flavor! Use 1/2 teaspoon for mild flavor, or up to 2 teaspoons for a strong spice flavor.
  • Cumin: Ground cumin is one of my favorite spices to add to roasted sweet potato soup! It instantly gives this soup a delicious depth of flavor. Use 1/2 teaspoon for a mild warm flavor, or up to 2 teaspoons for a rich, hearty flavor.
  • Cajun Seasoning: Do you prefer a sweet and spicy potato soup? Try adding in a bit of Cajun seasoning blend! Try 1 tablespoon for a milder flavor, or 2 tablespoons to bring some heat!

What are some good toppings for this soup?

Toppings are (arguably) the best part of any soup! Mix and match your favorite toppings to create the ultimate easy potato soup experience for you and your family! Below are a few garnish ideas for sweet potato soup!

  • Gorgonzola: Rich, creamy gorgonzola adds a sharp flavor that provides the perfect contrast to this creamy soup! Do you prefer a different cheese? Both Roquefort and Blue Stilton are the closest in flavor!
  • Walnuts: Toasted walnuts add a delicious mild, yet complex flavor and crunchy texture!
  • Bacon: When in doubt, add bacon! For some, adding crispy, salty bacon and making sweet potato and bacon soup is a given!
  • Croutons: Crunchy croutons are a great way to add texture and a bit of comfort. Looking for a homemade version? I got you – these are the best homemade croutons.
  • Herbs: Fresh herbs can lend a lovely bright, freshness to soups. I love topping this sweet potatoes soup with fresh thyme or chives, but you can use any fresh herb you love.

How to puree sweet potatoes soup without a blender?

No blender, no problem! If you don’t have an immersion or stand blender, don’t worry! Simply simmer the potatoes until they are extremely tender and falling apart, then mash them right in the soup pot using a potato masher! This method will cut down on a bit of clean up; however, instead of a smooth creamy texture, you will end up with chunky sweet potato soup – which is perfect if you love a more hearty, rustic soup!

Close up photo of the garnishes - fresh herbs, walnuts and creme fraiche - recommended for sweet potato soup recipe.

How to make this easy sweet potato soup recipe

This creamy veggie soup is so simple and foolproof to make, requiring just 15 minutes of hands on preparation. Here’s what you’ll do:

  1. Preheat oven to 375 degrees F. Line a large baking sheet with non-stick aluminum foil.
  2. Roast the potatoes: Spread the sweet potatoes out in an even layer on the baking sheet. (Use two sheets if necessary to prevent over-crowding.) Drizzle with oil and honey. Season generously with salt and toss to coat. Roast for 25-35 minutes or until fork tender.
  3. Sauté Onions + Aromatics: In a large pot, heat oil until shimmering. Add in the onion, garlic and season with salt and pepper. Cook 3-4 minutes. Add in the ginger and thyme, and cook until fragrant.
  4. Add Potatoes + Stock: Add in the sweet potatoes and stock. Increase the heat and bring to a boil. Immediately reduce to a simmer and cook for 10 minutes. Add in the orange juice and stir to combine.
  5. Puree: Using an immersion blender, or standing high powered blender, puree the sweet potatoes soup until desired consistency. Stir in the crème fraîche.
  6. Serve: Ladle the soup into serving bowls. Garnish with a dollop of crème fraîche and sprinkle with walnuts and gorgonzola. Enjoy!

Expert tips for the best success!

  1. Sweet Potatoes: Looking to save prep time? Skip peeling and dicing the sweet potatoes yourself and purchase the pre-peeled and diced container of sweet potatoes in the produce section of your grocery store!
  2. Stock: For the richest flavor and mouthfeel, use chicken or vegetable stock. Broth is fine in a pinch, but it lacks the gelatin that creates a truly delicious, robust soup!
  3. Roasting Potatoes: When roasting the sweet potatoes, make sure you use TWO sheet pans to prevent overcrowding. If you overcrowd the 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.
  4. 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!

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.

Serving roasted sweet potatoes soup

  • Bread: This creamy vegetable soup tastes absolutely amazing served in a bread bowl! Or, you can just serve it with plenty of crusty bread for sopping up the creamy soup!
  • Salad: A peppery arugula, hearty kale or Swiss chard salad are the perfect light option to serve with potato soup with thyme!!
  • Peppers: Any type of stuffed pepper will pair fantastically with this easy sweet potato soup!
  • Brussels Sprouts: Warm, crispy roasted brussels sprouts are a personal favorite!
  • Roast Vegetables: Your favorite seasonal vegetable (or medley of vegetables) is always a great, healthy option!
  • Sandwiches: A crispy, warm panini is an obvious pairing option for creamy potato soups!
  • Sausages: Grilled or sautéed Italian sausages are a wonderful way to add a bit of protein to this vegetarian meal!
  • Chicken: Roast chicken or chicken breasts are a healthy protein option!

Storing soup recipe with sweet potatoes

Allow the leftover potato soup to cool completely. Transfer the soup to an airtight storage container. Store in the refrigerator for 4-5 days.

Freezing instructions

This roasted sweet potato soup freezes beautifully, which makes it perfect for meal prep or easy heat-and-eat weeknight dinners!

Generally, potatoes will fall apart when freezing which results in a separated, chunky consistency when defrosted and reheated. However, since this soup is pureed, it freezes perfectly!

To freeze: Prepare the soup according to recipe instructions; however, do not add the crème fraîche! Remove the soup from stovetop and allow it to cool completely. Transfer the soup to a freezer-safe resealable bag or airtight container. Squeeze out all air, seal tightly, and freeze. The soup will keep well in the freezer for up to 3 months.

When ready to eat: When ready to use, thaw the soup in the fridge overnight. Add the soup to a medium saucepan, cover and and reheat over low to medium-low heat, stirring occasionally, until warm throughout. Stir in the crème fraîche and continue to cook until the soup is creamy and warm. If your soup is a little too thick, thin it with a bit of stock, broth or orange juice. Garnish the soup as desired and enjoy!

Reheating instructions

You can reheat your leftover soup one of two different ways! If your leftover soup thickened up too much, you can add a bit of stock, broth or orange juice to thin it if you desire!

  • Stovetop: Transfer the leftover portion of soup to a medium saucepan or large pot. Reheat over low heat, stirring occasionally, until warm throughout.
  • Microwave: Add the leftover soup to a microwave-safe container. Place a microwave-safe lid on top of the container, leaving the lid slightly cracked at the side (forming a vent). Reheat, stirring every 60 seconds, until the soup is warm throughout.
Extreme close-up photo of the texture of creamy soup made with sweet potatoes.

Sweet, savory and impossibly creamy-dreamy, this Creamy Potato Soup is hearty, yet healthy and jam packed with cozy vibes!

Until next time, friends, cheers! To soup for the soul.

Cheyanne

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Overhead photo of Sweet Potatoes Soup topped with fresh herbs and creme fraiche in a soup bowl.

Sweet Potatoes Soup (easy recipe!)

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
This Roasted Sweet Potato Soup is velvety smooth and hearty, yet healthy and light. Garnished with funky gorgonzola, fresh thyme and crunchy walnuts, this warming soup packs tons of flavor!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

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 Topping: Toasted Walnuts + Crumbled Gorgonzola (3/4 Cup Each)

Instructions

  • Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with non-stick aluminum foil for easy clean up. (SEE NOTES)
  • Roast the potatoes: Spread the sweet potatoes evenly, in a single layer on baking sheets. Drizzle with 1/4 cup of the oil and honey. Season generously with salt and toss to coat. Roast, rotating pans from front to back and top to bottom half way through, for 25-35 minutes or until tender and lightly browned.
  • Saute Onions + Aromatics: In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Add in the onion, garlic and a generous pinch of salt and pepper.  Cook until just tender, about 3-4 minutes. Add in the ginger and thyme, and cook until fragrant, about 30 seconds.
  • Add Potatoes + Stock: Add in the roasted sweet potatoes and stock. Increase the heat to high and bring to a boil. Immediately reduce to a simmer and cook for 10 minutes, or until the vegetables are cooked completely and very tender. Add in the orange juice and stir to combine.
  • Puree: 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 and adjust for seasoning with salt.
  • Serve: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy!

Video

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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
Nutritional information is an approximation based upon 10 (1 cup) 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: entree, Soup
Cuisine: American

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