Sweet potatoes are a versatile and nutritious root vegetable, beloved for their natural sweetness, vibrant orange color, and health benefits. Packed with vitamins A and C, fiber, and antioxidants, sweet potatoes offer a rich source of essential nutrients that support vision, immune function, and overall well-being. Their creamy texture and sweet flavor make them a popular choice in a variety of dishes, from savory to sweet. Roasting sweet potatoes is a simple yet transformative cooking technique that brings out their natural sweetness and enhances their flavor. By slicing the sweet potatoes in half and roasting them cut-side down, the natural sugars caramelize, creating a rich, deep sweetness with slightly crispy edges and a tender interior. The high heat of the oven helps to concentrate the flavors, making the sweet potatoes an ideal base for a wide range of recipes. Transforming roasted sweet potatoes into a creamy, comforting soup is a perfect way to showcase their rich flavor and velvety texture. The caramelized sweetness from roasting blends beautifully with savory aromatics like onion, garlic, and thyme, creating a well-rounded and flavorful base. Adding vegetable broth, milk or heavy cream, and a blend of cheeses enhances the soup’s creaminess and depth.
Step-by-step: Sweet potato soup
Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Slice the sweet potatoes in half, rub them with olive oil, and place them cut side down on a baking sheet. Roast for 25-30 minutes or until tender and caramelized. Scoop the roasted sweet potato flesh out of the skins and add it to the pot with the sautéed aromatics.
Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and fresh thyme, and sauté for another 2 minutes until fragrant. Combine and Simmer: Add the roasted sweet potatoes to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.1 sprig Fresh thyme leaves
Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.½ Add Creaminess and Flavor: Stir in the milk or heavy cream, grated nutmeg, Parmesan cheese, and cheddar cheese. Continue to cook over low heat until the cheeses are melted and the soup is creamy and smooth. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with a sprinkle of fresh thyme or additional grated cheese if desired.
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