This vibrant and creamy Sweet Potato Soup recipe is a comforting blend of roasted sweet potatoes, red bell peppers, and tomatoes finished with Greek yogurt and chopped parsley for freshness.
This sweet potato soup recipe embodies the Mediterranean philosophy of turning simple, fresh ingredients into something truly nourishing. Light, yet filling, it’s gluten-free and, when served without yogurt or with a plant-based alternative, it’s vegan, too.
It’s also wonderfully simple, making it a great choice for a weeknight dinner. With just 15 minutes of prep and about 35 minutes of roasting, this recipe comes together less than an hour. Roasting the vegetables until they’re caramelized deepens their natural sweetness, and the starch from the potato creates a velvety texture.
While this soup shines in the cooler months, it’s delightful any time of year when you want something simple, yet substantial. Serve it with warm, crusty bread, a dollop of tangy Greek yogurt, a drizzle of olive oil, and finish with a sprinkle of fresh parsley for an effortlessly elegant meal. With its orange hue and smooth texture, this soup is as beautiful as it is delicious.
Table of Contents
Ingredients for Sweet Potato Soup
The secret to this soup’s incredible flavor lies in roasting the vegetables. Here’s everything you’ll need:
- Sweet Potatoes: These vibrant tubers are the heart of the soup, offering a naturally creamy texture and sweetness that complements the savory vegetables.
- Red Bell Peppers: When roasted to the point of browning, red bell peppers develop a heightened sweetness and a smoky undertone, a welcome compliment to the sweet potatoes.
- Tomatoes: Adding tomatoes lends a hint of acidity that balances the sweetness of the roasted sweet potatoes and ties the other flavors together beautifully.
- Garlic and Onion, once roasted, form a flavorful, aromatic base that gives the soup savory richness.
- Olive Oil: Roasting the vegetables in high-quality extra virgin olive oil imparts richness and aids in the caramelization process. It’s a staple in Mediterranean cooking, providing healthy monounsaturated fats and antioxidants. Learn more in our complete guide: Olive Oil 101.
- Vegetable Broth: The backbone of this soup, vegetable broth ties everything together with its savory depth. Opt for a low-sodium version if you prefer to control the salt level.
How to Make Sweet Potato Soup
Most of the work of cooking this sweet potato soup recipe happens in the oven, so making it is largely matter of chopping, roasting, and pureeing. I use a high-speed blender to give it a super smooth texture. Don’t worry — I have instructions for you on how to get a smooth purée using an immersion blender too. Here it is step by step:
- Get ready. Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment paper and spread 2 diced sweet potatoes, 3 large seeded and quartered red bell peppers, 1 peeled and quartered red onion, 3 medium tomatoes, and 4 whole (unpeeled) garlic cloves on top in a single, even layer. Drizzle with 1/4 cup olive oil and sprinkle with 1/2 teaspoon salt.
- Roast the Vegetables. Roast the vegetables until they’re completely tender and lightly browned, about 35 minutes. Meanwhile, warm up 3 cups of vegetable broth.
- Blend the Soup. Squeeze the roasted garlic cloves out of their skins. Carefully transfer the roasted vegetables to a blender and add a third of the vegetable broth. Pulse and then puree the mixture until it’s silky smooth, pouring in the remaining broth as you go. Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel. Alternatively, transfer the roasted vegetables to a soup pot. Add a third of the warmed broth and puree the ingredients using an immersion blender, streaming in the remaining broth as you go.
- Serve and Garnish. Divide the soup into bowls and garnish each with a dollop of Greek yogurt, a drizzle of olive oil, and a sprinkle of chopped parsley. If you like, add a sprinkle of Aleppo pepper or crushed red pepper flakes. Serve with crusty bread.
Ways to Make Silky Smooth Sweet Potato Soup
I prefer to use a high-speed blender and add the broth slowly to achieve a sweet potato soup with creamy, completely smooth consistency. If you don’t have a high-speed blender, don’t worry — there are several ways to make a puréed soup to ensure a great texture:
- Immersion Blender: While it might not achieve the same level of smoothness as a high-speed blender, you can blend the soup in the pot, working slowly to puree the vegetables thoroughly. Take your time adding the broth for a more even texture.
- Batch Blending: If you only have a standard blender, blend the soup in small batches to avoid overfilling and ensure a smoother result.
- Straining for Extra Smoothness: For an ultra-creamy texture, pour the blended soup through a fine-mesh sieve or cheesecloth. This extra step removes any fibrous bits and results in a silky finish.
Ways to Make this Recipe Your Own
This sweet potato soup recipe is incredibly versatile, making it easy to tailor to your personal taste. Here are some ideas to get you started:
- Add some heat: Stir in a pinch of smoked paprika, cayenne pepper, Aleppo pepper, or crushed red pepper flakes while sautéing the onions to add a little smokiness and spice.
- Make it vegan: Swap the Greek yogurt for a dollop of plant-based yogurt or coconut cream to keep it vegan-friendly without sacrificing creaminess.
- Add protein: Substitute chicken stock for vegetable broth or top each bowl with crispy chickpeas or a poached egg for a heartier meal.
- Incorporate more veggies: Add carrots or parsnips for extra sweetness and a twist on the flavor profile.
- Give it a Mediterranean touch: Garnish with crumbled feta cheese and a sprinkle of za’atar.
- Try a different herb: Experiment with different fresh herbs like thyme, mint, or cilantro for a unique twist.
- Add some crunch: Sprinkle each bowl of soup with toasted nuts, crushed pita chips, or roasted pumpkin seeds.
What to Serve with Creamy Sweet Potato Soup
This soup pairs beautifully with warm, crusty No-Knead Olive Bread or homemade Roasted Garlic Focaccia Bread for dipping. For a complete Mediterranean-inspired meal, serve it alongside a Lemon Parmesan Lettuce Salad or a simple grain-based side like Tabouli.
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Sweet Potato Soup
Ingredients
- 2 sweet potatoes, diced
- 3 large red bell peppers, seeded and quartered
- 1 red onion, peeled and quartered
- 3 medium tomatoes
- 4 whole garlic cloves
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 3 cups vegetable broth
To Serve
- Plain Greek yogurt or plant-based plain yogurt
- Extra virgin olive oil
- Fresh parsley, chopped
- Aleppo pepper or crushed red pepper flakes (optional)
- Crusty bread
Instructions
- Get ready. Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment paper and spread the sweet potatoes, bell peppers, red onion, tomatoes, and whole garlic cloves on top in a single, even layer. Drizzle with olive oil and sprinkle with salt.
- Roast the vegetables. Roast the vegetables until they’re completely tender and lightly browned, about 35 minutes. Meanwhile, warm up the vegetable broth.
- Blend the soup. Squeeze the roasted garlic cloves out of their skins. Carefully transfer the roasted vegetables to a blender and add a third of the vegetable broth. Pulse and then puree the mixture until it’s silky smooth, pouring in the remaining broth as you go. Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel. Alternatively, transfer the roasted vegetables to a pot. Add a third of the warmed broth and purée the ingredients using an immersion blender, streaming in the remaining broth as you go.
- Garnish and serve. Divide the soup into bowls and garnish each with a dollop of Greek yogurt, a drizzle of olive oil, and a sprinkle of chopped parsley. If you like, add a sprinkle of Aleppo pepper or crushed red pepper flakes. Serve with crusty bread.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
- Safety note: Be careful blending hot soup! Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel.
Nutrition
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