Description
A warm and creamy soup made from roasted sweet potatoes and fragrant Italian herbs, perfect for chilly evenings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato cubes in olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for about 25-30 minutes until tender.
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5-7 minutes.
- Add the minced garlic, thyme, and oregano, and sauté for another minute.
- Add the roasted sweet potatoes and vegetable broth, bring to a boil, then reduce heat to a gentle simmer for about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh parsley.
Notes
This soup pairs well with crusty garlic bread or a fresh salad. It’s great for meal prep and refrigerates well for up to five days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sweet potato soup, Italian soup, vegan soup, comfort food, healthy soup