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Creamy Roasted Sweet Potato Soup Recipe

Make the coziest Sweet Potato Soup with this easy, flavorful recipe. Roasted sweet potatoes with rosemary and garlic are blended with vegetable broth and a touch of cream for a smooth, comforting bowl. Prep takes about 10 minutes and the soup is ready in roughly 30 minutes.

sweet potato soup in bowls with a spoon

Table of contents

  • Why you’ll love this recipe
  • Ingredients
  • Instructions
  • Recipe tips
  • How to store and reheat the soup
  • Optional toppings
  • Ways to serve the soup
  • More soup recipes

This simple two-step recipe is quick, comforting, and deeply satisfying. Inspired by a roasted sweet potato soup tasted on a trip in 2016, it became a favorite at home thanks to its warm flavors and effortless preparation. With just a few pantry staples and minimal hands-on time, this soup makes a great weeknight dinner, an easy meal prep option, or a cozy starter for guests.

Why you’ll love this recipe

  1. Bold, layered flavor. Roasting the sweet potatoes with rosemary, garlic, and a hint of cinnamon deepens their natural sweetness and adds savory complexity.
  2. Fast and simple. From prep to table in about 30 minutes, with only 10 minutes of active work.
  3. Comforting and versatile. Smooth and creamy on its own, but easy to dress up with toppings or pairings for a heartier meal.
ingredients for sweet potato soup on a white wood board

Ingredients

  • Sweet potatoes: 2 pounds, peeled and cut into 1-inch cubes.
  • Onion: 1 cup, large dice (yellow onion recommended).
  • Garlic: 4 whole cloves (leave whole for roasting).
  • Olive oil: 1/4 cup for roasting (or another neutral vegetable oil).
  • Fresh rosemary: 2 teaspoons, chopped.
  • Ground cinnamon: 1 teaspoon.
  • Kosher salt: 1 teaspoon, adjust to taste.
  • Black pepper: 1 teaspoon, coarsely ground preferred.
  • Vegetable broth: 4 cups (or chicken broth if not vegetarian).
  • Heavy cream: 1/2 cup, or substitute coconut cream for a dairy-free option.
cubed sweet potatoes with onion and garlic on a foil lined sheet pan

Instructions

  1. Preheat and prepare. Preheat the oven to 425°F (220°C). Line a baking sheet with foil for easier cleanup.
  2. Season and roast. In a large bowl, toss the sweet potato cubes, diced onion, and whole garlic cloves with olive oil, chopped rosemary, cinnamon, salt, and black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
  3. Roast until tender. Roast for about 20 minutes, or until the sweet potatoes are fork-tender and lightly browned at the edges. Cooking time may vary slightly depending on your oven and the size of the cubes.
  4. Blend to a smooth soup. Transfer the roasted vegetables to a large blender or food processor. Add the vegetable broth and heavy cream (or coconut cream). Blend until the soup is completely smooth and creamy. If your blender is small, blend in batches.
  5. Adjust and serve. Taste and adjust seasoning as needed. Pour the soup into bowls and garnish as desired. Serve warm.
sweet potato soup in bowls topped with chopped parsley and nuts

Recipe tips

  • Give the vegetables space. Roast in a single layer without overcrowding the pan so pieces brown rather than steam.
  • Check for fork-tenderness. Sweet potatoes should be soft throughout for the creamiest texture when pureed.
  • Blend in batches if needed. If your blender isn’t large, puree half the ingredients at a time, then combine in a pot.
  • Use an immersion blender. If you prefer, return the roasted vegetables to a pot, add the broth and cream, and use an immersion blender to puree until smooth.

How to store and reheat the soup

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze: For longer storage, portion the soup into freezer-safe containers. Freezing in single-serving containers makes thawing and reheating easier.

Reheat: Thaw overnight in the refrigerator, or use a warm water bath for faster thawing. Reheat the soup slowly in a saucepan over medium-low heat, stirring occasionally until warmed through.

Optional toppings

The soup is delicious on its own, but a few toppings add texture and contrast:

  • Sour cream, yogurt, or crème fraîche: A small dollop brings a cooling, tangy contrast to the sweet, savory soup.
  • Chili oil or red pepper flakes: Add a little heat with a drizzle or sprinkle.
  • Fresh herbs: Chopped parsley, cilantro, or chives brighten the flavor.
  • Pepitas or nuts: Pumpkin seeds, chopped walnuts, or candied pecans add crunch and richness.
sweet potato soup in a bowl topped with chopped pecans and parsley

Ways to serve the soup

This sweet potato soup works as a satisfying stand-alone meal or as part of a larger menu. A few pairing ideas:

  • Soup and sandwich: Pair with a turkey and pesto sandwich or a hot pastrami-style sandwich for a comforting lunch or dinner.
  • Soup and salad: Serve alongside a roasted squash salad, delicata squash salad, or a beet and feta salad for seasonal balance and color.
  • As an appetizer: Serve small bowls with a crusty bread or crostini for a starter at dinner parties.

More soup recipes

Enjoy other cozy soups such as Buffalo Chicken Soup, Lasagna Soup, Southwest Black Bean Soup, Broccoli Cheddar Soup, Acorn Squash Soup, or a classic Potato Soup for more comforting options.

Sweet Potato Soup

Servings: 4

Prep time: 10 minutes • Cook time: 20 minutes • Total time: 30 minutes

Author: Whitney Bond

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed
  • 1 cup onion, large dice
  • 4 cloves garlic, whole
  • 1/4 cup olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut cream

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss sweet potatoes, onion, and whole garlic cloves with olive oil, rosemary, cinnamon, salt, and pepper.
  3. Spread in a single layer on a foil-lined baking sheet and roast 20 minutes or until fork-tender.
  4. Transfer roasted vegetables to a blender or food processor. Add broth and cream, and blend until smooth and creamy. Blend in batches if necessary.
  5. Pour into bowls and serve with optional toppings such as sour cream, herbs, or toasted pepitas.

Notes

  • If using a small blender, puree the soup in two batches.
  • To make the soup dairy-free and vegan, substitute coconut cream or full-fat coconut milk for the heavy cream.
  • Store leftovers in an airtight container in the fridge up to 5 days, or freeze in portions for longer storage.

Nutrition Facts (per serving)

  • Calories: 452 kcal
  • Carbohydrates: 55 g
  • Protein: 4 g
  • Fat: 24 g (Saturated fat: 8 g)
  • Cholesterol: 40 mg
  • Sodium: 1660 mg
  • Potassium: 857 mg
  • Fiber: 8 g
  • Sugar: 13 g
  • Vitamin A: high (from sweet potatoes)