This creamy sweet potato soup is the perfect way to warm up on a chilly day!
Made with tender sweet potatoes, fresh garlic and warm spices, it’s a super wholesome bowl of goodness that all comes together in one pot.
We love it as a first course on Thanksgiving, a simple weeknight meal or a cozy lunch with a side of crusty bread. It’s comfort in a bowl!
Why We Love This Recipe
- Simple ingredients: This recipe uses a handful of ingredients that work together to create a flavorful, satisfying soup.
- Naturally creamy: Simply pureeing the sweet potatoes gives this soup a velvety texture without any added dairy.
- Easy one-pot meal: Prepare everything in a large pot or Dutch oven.
- Perfect for meal prep: This soup stores well and is easy to reheat, making it a great addition to your weekly meal plan.
- Versatile and comforting: It’s delicious as a light lunch, simple dinner or starter for a holiday meal.
Ingredients
- Sweet potatoes
- Onions
- Vegetable broth
- Fresh garlic
- Extra virgin olive oil
- Salt
- Ground cumin
- Cream. This is an optional garnish. If you leave it out, this soup is naturally dairy free.
How to Make Sweet Potato Soup
Sweat the Onions
First, put the diced onions and garlic into a large pot with a little olive oil. Cover them and let them simmer over low heat for about 15 minutes. This is called sweating them.
Cook the Potatoes
Now, add the peeled and chopped potatoes to the pot and sweat them for another 15 minutes.
Then, add the broth and let the potatoes continue to cook until they’re soft and tender.
Puree the Soup
Use an immersion blender to puree the potatoes into a smooth mixture. Now, it’s ready to serve!
Variations
1. The broth. Swap the vegetable broth out for chicken broth, chicken stock or vegetable stock, depending on you personal preference.
2. The cream. For a non-dairy garnish, use coconut milk or coconut cream instead of heavy cream.
3. The seasonings. Add fresh ginger, cinnamon, nutmeg or black pepper to deepen the flavor profile.
Serving Suggestions
This delicious soup is a blank canvas for lots of toppings, or none at all! Here are a few ideas:
1. A swirl of cream. Use heavy cream or coconut milk for extra richness.
2. Pepitas. These are pumpkin seeds without the hulls, making them lighter and crispier. They add great texture to the soup.
3. Fresh herbs. Try fresh parsley or thyme to complement the natural sweetness of the soup.
What to Serve With Sweet Potato Soup
Crusty bread: Sourdough bread, toasted baguette slices or warm dinner rolls are perfect for dipping into the soup. Try making my homemade sourdough bread or Parker House rolls.
A fresh salad: A crisp green salad is a nice balance to the richness of the soup. Try my autumn harvest salad or brussels sprouts salad.
A cozy sandwich: Pair a warm bowl of soup with a classic grilled cheese sandwich or go for a chicken salad croissant as a lighter option.
A protein-rich side: Serve with roasted chicken or a white bean salad if you’d like to make the meal more filling.
A holiday spread: This cozy soup makes an elegant starter for Thanksgiving or another special gathering.
Tips for the Best Results
- Cut the sweet potatoes evenly. Uniform pieces cook at the same rate, helping you achieve a smooth consistency.
- Adjust the consistency. If the soup is too thick, stir in a little extra broth or water. If it’s too thin, let it simmer uncovered for a few minutes before blending.
- Blend carefully. An immersion blender is convenient because you can puree the soup directly in the pot. If you’re using a regular blender or food processor, work in batches and allow the soup to cool slightly first.
- Make it your own. Add a pinch of red pepper flakes, a dash of cayenne pepper or a little ground nutmeg to create your preferred flavor.
Storage Instructions
Let hot soup cool slightly, then transfer it to an airtight container. It will stay fresh in the fridge for up to 5 days.
For longer storage, you can freeze it! Store the soup in silicone soup molds or freezer bags. I like freezer bags because you can lay them flat and they take up less room in the freezer. I love having this soup in the freezer when the cold weather arrives.
Thaw the soup in the refrigerator before reheating it. The best way to reheat is in a saucepan over low heat, but you can also use the microwave to reheat individual bowls.
Can I Make This Soup Ahead of Time?
For sure. This is an easy recipe to make ahead for busy weeks, holiday dinners and chilly evenings. Prepare the soup, let it cool, and refrigerate it in an airtight container. Reheat it gently on the stovetop when you’re ready to serve.
When you make this sweet potato soup, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more creamy soups, try these:
Sweet Potato Soup
Ingredients
- 3 lbs. sweet potatoes
- 3 small onions
- 6 cups vegetable broth
- 4 cloves garlic minced
- 3 Tbsp. extra virgin olive oil
- 2 tsp. salt
- 1 1/2 tsp. cumin
- 1/2 cup heavy cream garnish, optional
Instructions
- Heat the oil in a stock pot over low heat. Add the onions and garlic and stir to coat them in the oil. Cover and simmer for 15 minutes.
- Peel the potatoes and cut them into cubes. Add them to the pot with the salt and cumin. Cover and simmer another 15 minutes.
- Stir in the broth. Bring to a boil. Reduce the heat to low, cover and simmer 30 minutes.
- Remove from heat and use an immersion blender to puree the mixture until smooth. Ladle the soup into serving bowls. Drizzle with cream before serving.
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