As promised - one of my favorite soups to date. This Sweet Potato Soup is simple, delicious and the perfect remedy for chilly winter days.
If you tune into IG lives on my instagram, you know my husband isn't enthused with a soup dinner. It's a wonder we're married jkjkjk. So I'm always on the hunt for a great soup that he'll approve of - and if not, at least I get more soup for myself. This Sweet Potato soup was shockingly a hit! It's creamy (without the addition of a TON of cream), packed full of flavor and makes for incredible leftovers. To say I'm obsessed is an understatement.
The below recipe you'll see calls for orange sweet potatoes - but you can easily use a white sweet potato or a Japanese sweet potato!
And if you're looking for more soups - these are some of my favorite Fall and Winter Soups! And you can easily add this into the Healthy Dinner Ideas round up if you're on a healthy kick!
Sweet Potato Soup
Ingredients
For the Soup:
- 4 large orange sweet potatoes peeled and cut into 1 inch dice
- 1 head garlic
- 1 shallot halved and skin removed
- 2 tablespoons olive oil
- ½ cup heavy cream
- 3-4 cups chicken or vegetable stock
- 1 teaspoon red pepper flakes
- lime juice to taste
- chives to garnish
- kosher salt and freshly cracked black pepper
For the Garlic Bread:
- 1-16 ounce loaf of Italian bread or French bread
- 1 stick unsalted butter softened
- 2 large cloves garlic smashed and chopped
- ¼ cup chopped basil
- ½ teaspoon red pepper flakes
- ¼ cup freshly grated Parmesan cheese
Instructions
For the Soup:
- Preheat oven to 425°F.
- Using a sharp knife, cut ¼ to a ½ inch from the top of cloves of garlic to expose the individual cloves of garlic, keeping the head of garlic whole.
- Place the sweet potatoes on a large baking sheet with garlic and shallot and drizzle with olive oil and season with salt and pepper, roast for for 25-30 minutes until the sweet potatoes are slightly caramelized and very fork tender.
- Once cooked, remove the baking sheet from the oven. Transfer the garlic, shallot and sweet potatoes to a high powered blender and add the liquids and red pepper flakes. Start with 3 cups of stock and puree for 2-3 minutes until completely smooth. If you want a thinner soup, add more stock until it reaches the desired consistency.
- Transfer the liquids back into a pot and bring to a simmer. Season with salt and pepper and lime juice and serve as needed with a side of garlic bread.
For the Garlic Bread:
- Preheat oven to 350°F.
- Cut the bread in half, horizontally. Mix the butter, garlic, and basil together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles. Watch very carefully while broiling.
- Remove from oven, let cool a minute, slice and serve.
Can you make this ahead and refrigerate it? If so, for how long?
absolutely yes - keeps in the fridge for 4-5 days beautifully
My husband has a similar sentiment for dinner soups and he’s likely going to be looking for the meat. Would crumbled bacon be a good addition? Any suggestions on upping the protein?
that would be delish! I think it's great served alongside a roasted chicken too
The sweet potato soup was so delicious. Easy to prepare. I'll even just eat the sweet potatoes another time after cooking them in the oven!
Thanks,
Would an immersion blender work here Gaby?
sure thing!
I'm wondering if half & half will work? I always have that in the frig. Also, the red pepper flakes - hubby has heartburn issues & an adversion to spicy. What if I reduced the amount? This sounds lovely - I'm going to make it in the next few days it sounds so good.
no prob on the half and half. and you're more than welcome to reduce the red pepper flakes to your liking
Basil is missing from the list of ingredients! Also wasn’t sure what to do with the shallot in the oven. Do you cut the top off or peal it & then put it in the oven?
fixed the basil! Shallot goes into the blender. It goes into the oven whole to roast - just make sure its peeled!
Absolutely delicious! I removed the root and skin from the garlic clove after roasting.
I just love all of your soups! The perfect meal, especially in these winter months!
can you substitute coconut milk in place of the heavy cream?
Do you put the garlic on the roasting pan whole (in the skin)?
yes - you just trim a tiny bit from the top to expose the cloves! updated the recipe for clarity
Can you use coconut milk to replace the heavy cream? On a dairy free program
yes but it will change the taste a bit. I would omit and use a bit more stock instead