sweet potato cream soup recipe

Written ByJenny Smyth Posted on
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The Best sweet potato cream soup recipe

I’m so excited to share this sweet potato cream soup recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family and friends. The creamy texture and rich flavor of the sweet potatoes make it a perfect comfort food for any occasion.

Plus, it’s incredibly easy to make and can be customized to suit your taste preferences. This recipe originated from my grandmother, who would often make it for special events and holidays. She’d serve it with crusty bread or crackers, and it was always a highlight of the meal.

Over time, I’ve adapted her recipe to use fresh sweet potatoes and a blend of herbs that add depth and warmth to the soup. One of the best things about this recipe is how versatile it is. You can serve it as a main course, or as a side dish alongside roasted meats or vegetables.

It’s also a great way to get your kids to eat their veggies – who doesn’t love a good creamy soup? In terms of technique, the key to making this soup is to cook the sweet potatoes until they’re tender but still hold their shape. Then, you can blend them with chicken or vegetable broth and a splash of heavy cream or half-and-half for added richness.

Don’t overcook the sweet potatoes, though – you want them to retain some texture and body in the finished soup. As for storage and reheating, I recommend letting the soup cool completely before refrigerating or freezing it. When you’re ready to serve, simply reheat it over low heat until warmed through.

You can also add some extra cream or broth if you find it too thickened during storage.

Sweet Potato Cream Soup

4.6 from 1808 votes

A comforting and creamy soup made with roasted sweet potatoes, onions, and garlic. Perfect for a cozy meal on a chilly day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 large sweet potatoes, peeled and diced
1 large onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cups vegetable broth
1 cup heavy cream
1 tsp paprika

👨‍🍳Directions

1Preheat oven to 400°F.
2Toss diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
4While the sweet potatoes are roasting, heat the remaining 1 tbsp olive oil in a large pot over medium heat.
5Add the diced onion and cook until translucent, about 5 minutes.
6Add the minced garlic and cook for an additional 1 minute, until fragrant.
7Add the roasted sweet potatoes to the pot with the onions and garlic.
8Pour in the vegetable broth and bring to a boil.
9Reduce heat to low, cover, and let simmer for 10 minutes.
10Use an immersion blender to puree the soup until smooth.
11If you do not have an immersion blender, you can carefully transfer the soup to a blender and puree in batches.
12Stir in the heavy cream and paprika.
13Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
14Taste and adjust seasoning if needed.
15Serve hot and enjoy.

🔧Equipment

Baking sheet
Large pot
Immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For a smoother soup, ensure the sweet potatoes are well-cooked before blending. Add more vegetable broth if you prefer a thinner soup.

I love serving this sweet potato cream soup at family gatherings because it’s so easy to customize with different toppings or add-ins.

My kids love adding croutons or crushed crackers on top, while I prefer a sprinkle of chopped herbs like parsley or chives.

This soup also freezes beautifully, so feel free to make a big batch and store it in your freezer for later use.

❓ Frequently Asked Questions About Sweet Potato Cream Soup

Q: Can I use canned sweet potatoes instead of fresh ones?

No, we highly recommend using fresh sweet potatoes for this recipe. Canned sweet potatoes are often too soft and lack the natural sweetness that fresh ones provide.

Q: Can I substitute other types of milk or cream in place of heavy cream?

Yes, you can use other types of milk or cream in place of heavy cream if you prefer. However, keep in mind that they may alter the flavor and texture of the soup slightly.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 3 days when stored properly in an airtight container.

Q: Can I make this soup in advance?

Yes, you can make this soup in advance by cooking the sweet potatoes ahead of time and then blending them with broth and cream when you’re ready to serve.

Q: Is this soup suitable for vegetarians?

This soup is suitable for vegetarians as long as you use vegetable broth instead of chicken broth.

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