Name: Creamy Roasted Sweet Potato Soup with Herb Garnishes: A Comforting Bowl of Autumn Warmth
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 large sweet potatoes (or 4 small), peeled and sliced into thin wedges; 2-3 tablespoons olive oil; 1/3 cup olive oil; 1 teaspoon salt (or to taste); 1 teaspoon black pepper (or to taste); 2 large cloves garlic, minced; 1 tablespoon dried parsley; 1/4 cup fresh chives, snipped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 tablespoon dried basil; 1/2 teaspoon dried oregano; 16 oz vegetable broth; 3 cups almond milk; 1 teaspoon fresh thyme (optional); 1 teaspoon fresh oregano, minced (optional); 1 teaspoon fresh basil, minced (optional); 1 teaspoon fresh rosemary, minced (optional); 1/2 cup roasted sweet potatoes (optional, for garnish); 1/2 cup fresh parmesan cheese shavings (optional, for garnish)

Description

Discover how to make creamy roasted sweet potato soup with herb garnishes—easy, flavorful, and perfect comfort food.

Ingredients

Scale

2 large sweet potatoes (or 4 small), peeled and sliced into thin wedges
2–3 tablespoons olive oil
1/3 cup olive oil
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 large cloves garlic, minced
1 tablespoon dried parsley
1/4 cup fresh chives, snipped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon dried basil
1/2 teaspoon dried oregano
16 oz vegetable broth
3 cups almond milk
1 teaspoon fresh thyme (optional)
1 teaspoon fresh oregano, minced (optional)
1 teaspoon fresh basil, minced (optional)
1 teaspoon fresh rosemary, minced (optional)
1/2 cup roasted sweet potatoes (optional, for garnish)
1/2 cup fresh parmesan cheese shavings (optional, for garnish)

Instructions

Preheat your oven to 400°F.
Peel the sweet potatoes and cut them into thin wedges, similar to French fries. Place the wedges in a 10×15-inch glass baking dish or a parchment-lined large baking sheet.
Brush the sweet potatoes with 2-3 tablespoons of olive oil, then sprinkle with salt and black pepper to taste.
In a separate measuring cup, combine 1/3 cup olive oil with minced garlic, parsley, chives, thyme, rosemary, basil, and oregano. Stir the mixture well.
Brush the seasoned olive oil mixture over the sweet potato wedges, ensuring they are evenly coated.
Cover the dish with foil and bake in the preheated oven for about 30 minutes.
After 30 minutes, turn the sweet potatoes over and bake uncovered for an additional 5-10 minutes, or until they are fork-tender.
Once roasted, transfer the sweet potatoes and any juices to a large Dutch oven. Set aside about 1/2 cup of the roasted sweet potatoes for garnishing later.
Mash the sweet potatoes with a potato masher, leaving some texture in the mash.
Stir in the vegetable broth and almond milk, then heat the mixture on low until warmed through.
Remove the soup from heat. If you prefer a smoother texture, you can use an immersion blender to puree the soup to your liking.
Ladle the soup into bowls and garnish with fresh thyme, rosemary, basil, oregano, or any herbs of your choice. Optionally, top with the reserved roasted sweet potatoes and parmesan cheese shavings.
Details:
This creamy roasted sweet potato soup is a flavorful, hearty dish perfect for chilly days. The combination of roasted sweet potatoes and fresh herbs makes this soup both comforting and full of rich flavors.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 6 servings
Calories: 250 kcal per serving

Keywords: #SweetPotatoSoup #HealthySoup #ComfortFood #SoupLovers #VegetarianRecipes #FallFlavors #EasyRecipes