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–+ servings

Roasted Sweet Potato Soup: Cozy, Creamy, Ridiculously Good

Overhead photo of an orange soup made with roasted sweet potatoes and garnished with fresh herbs and creme fraiche in a bowl.
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.
Author: Cheyanne Holzworth
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10 cups

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