Roasted Sweet Potato Soup
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Last Updated on May 9, 2023 by Lisa Johnson
Roasted sweet potato soup made with apples, onion, chicken stock, garlic, and thyme is a warm and comforting soup that combines the sweetness of the sweet potatoes and apples with the savory flavors of the onion, garlic, and chicken stock.
The thyme adds an earthy and herbal note to the soup, while the fresh ginger and tamari add a salty zing. This sweet potato soup recipe makes a delicious and nutritious meal on its own or can be served as a starter or side dish.
This is a savory sweet potato soup, not sweet like a pie filling. I roasted the vegetables to give them some additional flavor, and the results were amazing!!
Repeat after me – caramelization equals flavor!! Yes, it is an additional step that requires a pan, heating up the oven, and time. I get that, but you really can’t beat the how much roasting brings out the flavors of the sweet potatoes, onions, apple, and garlic. Trust me, I wouldn’t do it if it wasn’t worth it.
Be sure to check out the detailed printable recipe card below
How to make Roasted Sweet Potato Soup
Preheat oven to 400° F. Peel and chop 2 large sweet potatoes.
You just need them to be similar in size so they cook evenly. I ended up with about 6 cups of sweet potato chunks.
Place the sweet potato chunks in a large bowl with the onion wedges, apple wedges, and garlic cloves.
Toss with olive oil, salt and pepper, then spread out over a parchment paper lined baking sheet.
Place in the oven and bake for 45 minutes, until the vegetables are fork tender.
Place half the the vegetables into a blender.
Add half of the chicken stock (I used homemade) and puree until smooth. If the mixture is too thick, add more stock to thin. Pour the mixture into a large pot or Dutch oven and puree the second batch.
Stir the soup to combine, and to see how thick it is in it’s current state. As you can see, mine is very thick. Add the thyme, grated ginger, tamari.
Gradually stir in enough milk to achieve your desired thickness. I added a half-cup and it is still quite thick, which is the way I like it. Check to see if you need additional salt and pepper and heat if needed before serving.
Garnish with fresh thyme sprigs, homemade croutons, or drizzle with fresh cream.
The tamari is very subtle, you almost don’t notice it. It is just a background flavor along with the fresh ginger…delicious!
What to serve with roasted sweet potato soup
This soup makes a delicious lunch, or light dinner. Serve it with a fresh tossed green salad and easy air fryer crostini or Irish soda bread to clean the bottom of the bowl.
It would also make a delicious first course served with Instant Pot whole roast chicken or garlic rosemary pork chops.
Recipe tips & variations
This soup is very versatile, and almost screams for you to play with the ingredients. Substitute chopped carrots for the apples, or a different spice for the thyme. Add chili powder or some cayenne to spice things up!
Got leftovers?
- Store cooled, leftover soup in the refrigerator in an airtight container up to 4 days.
- For longer storage, place cooled soup in zipper top freezer bags and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat before serving.
More delicious soup recipes
As I have said many times in the past; the easiest way to get me to eat vegetables, is to puree them in a soup!
- Creamy Pumpkin Soup with Bacon and Pumpkin Seeds
- Instant Pot Butternut Squash and Apple Soup
- Split Pea Soup
- Roasted Cauliflower and Garlic Soup
- Creamy Carrot and Cauliflower Soup
- Roasted Red Pepper Soup with Grilled Shrimp
Be sure to check out all of my delicious soup recipes!
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Roasted Sweet Potato Soup
Equipment
- Dutch oven or large cooking pot
Ingredients
- 2 large sweet potatoes chopped into 1.5-inch pieces (about 6 cups)
- 1 large onion cut into wedges
- 1 large Fiji apple peeled, cored, and cut into wedges
- 5 large cloves garlic peeled
- 2 tablespoons olive oil
- 2 cups chicken stock
- 0.5 teaspoon grated fresh ginger
- 1 teaspoon tamari/soy sauce use coconut aminos for Whole30/Paleo
- 1 teaspoon dried thyme crushed – or 2 teaspoons fresh
- .75 cup milk I used unsweetened cashew milk – substitute unsweetened almond milk for Whole30/Paleo
- sea salt and ground pepper to taste
Instructions
- Preheat oven to 400° F. Line a baking sheet with parchment paper, set aside.
- Peel and chop 2 large sweet potatoes. Place the sweet potato chunks in a large bowl with the onion wedges, apple wedges, and garlic cloves.
- Toss with olive oil, salt and pepper, then spread out over a prepared baking sheet.
- Place in the oven and bake for 45 minutes, until the vegetables are fork tender.
- Place half the the vegetables into a blender, add half of the chicken stock and puree until smooth. If the mixture is too thick, add more stock to thin.
- Pour the mixture into a Dutch oven or large cooking pot and puree the second batch.
- Stir the soup to combine, and to see how thick it is in it's current state. Add the thyme, grated ginger, tamari.
- Gradually add enough milk to achieve your desired thickness. Adjust seasonings and heat if needed before serving.
Notes
- Substitute unsweetened almond milk, water or additional chicken stock for Whole30/Paleo.
- Substitute vegetable stock and non-dairy milk for vegan.
- Store leftover soup in the refrigerator in an airtight container up to 4 days.
- For longer storage, place cooled soup in zipper top freezer bags and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat before serving.
That looks insanely delicious!!! AND not too difficult (I’m a beginner cook so bare with me:-) Yeah, much like you, I live in a warmer climate (San Diego), but I try not to let than drain my holiday spirit. I even looked into getting one of those portable electronic fireplaces so it feels more cozy when I’m really missing those brisk autumn days and snow. However, I could never find one that didn’t look cheesy! But I digress;-) I’ll have to try this fabulous recipe and report back. Thanks so much for this post!
This makes me almost look forward to a chilly night! Pinning and making!
This looks so creamy and delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Aahhh…definitely comfort food. I love thick soups like this. Adding the apple is a great idea. Thanks for sharing this with us at Weekend Potluck.
What a wonderful fall soup. Hopefully it will cool down soon so I can have some. Thanks for sharing on Creative K Kids #TastyTuesdays
Delicious fall soup Lisa, thanks so much for sharing this week on Foodie Friends Friday. Will pin and share this weekend. We look forward to seeing you again soon.