Savory Italian Sweet Potato Soup
A creamy, herb-infused sweet potato soup with Italian flavors, garlic, tomatoes, and Parmesan.
Equipment
- Large soup pot
- Immersion blender
- Knife
- Cutting board
Ingredients
Soup Base
- 2 lbs sweet potatoes peeled and cubed
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red pepper flakes optional
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp tomato paste
- 14 oz crushed tomatoes
- 4 cups vegetable broth
- 0.5 cup heavy cream or coconut milk
- 0.25 cup Parmesan cheese grated
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
- Add garlic, herbs, salt, pepper, and red pepper flakes. Cook 1 minute.
- Stir in tomato paste and cook another minute.
- Add sweet potatoes and crushed tomatoes. Stir well.
- Pour in broth, bring to a boil, then simmer 20–25 minutes until tender.
- Blend until smooth using immersion blender.
- Stir in cream and Parmesan. Simmer 5 more minutes.
- Taste, adjust seasoning, and serve warm.
Notes
Roast sweet potatoes first for deeper flavor. Finish with olive oil and herbs.