Go Back

Creamy Sweet Potato Soup

A vibrant and velvety smooth creamy sweet potato soup that's the epitome of fall comfort food. This easy recipe delivers restaurant-quality flavor with simple ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs sweet potatoes
  • 2 Tbsp olive oil divided
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne
  • 1/8 tsp cinnamon
  • 1/4 tsp freshly cracked black pepper
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 tsp salt or to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Skillet
  • blender
  • Soup pot

Method
 

Roast the Sweet Potatoes
  1. Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Rub 1 tablespoon olive oil over all surfaces of the sweet potatoes, then place them face down on the baking sheet. Transfer the baking sheet to the preheated oven and roast for 30 minutes. After roasting for 30 minutes, check to see if they are tender all the way through (pierce with a fork). If not tender, return them to the oven for about 10 minutes and check again. Total roasting time will depend on the size of your potatoes. Allow the sweet potatoes to cool slightly after roasting.
Sauté Aromatics
  1. While the sweet potatoes are cooling, dice the onion and mince the garlic. Add the onion and garlic to a skillet along with the remaining 1 tablespoon olive oil. Sauté the onion and garlic over medium heat until the onions are soft and fragrant, about 5-7 minutes, ensuring not to burn the garlic.
Bloom the Spices
  1. Add the cumin, smoked paprika, cayenne, cinnamon, and black pepper to the skillet with the onions and garlic. Sauté for about 1 minute more until fragrant. This step awakens the spices' full flavor.
Blend the Base
  1. Scoop the slightly cooled sweet potato flesh out of their skins and into a blender (a 6-cup capacity or larger is recommended). Add the sautéed onion and spice mixture. Pour in 2 cups of chicken broth – swirl a little broth in the skillet first to capture all the flavorful bits and spices before adding to the blender.
Purée Until Smooth
  1. Blend the mixture until completely smooth and creamy. This may take a few minutes, especially if using a standard blender. Scrape down the sides as needed.
Simmer and Adjust Consistency
  1. Transfer the puréed mixture to a soup pot. Stir in an additional 1 to 2 cups of chicken broth (less for a really thick soup, more for a more liquid soup). Heat the soup through over medium heat, stirring occasionally.
Finish with Cream
  1. Stir the heavy cream into the soup until fully incorporated. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

For a lighter option, consider using half-and-half. For a dairy-free or vegan version, full-fat canned coconut milk is an excellent substitute. If making this vegetarian or vegan, ensure your broth is also vegan-friendly. Adjust the cayenne pepper to control the heat. For serving, garnish with a swirl of extra heavy cream or fresh chives. Pair with warm, crusty bread and a light green salad. A final dusting of cinnamon or smoked paprika can add a beautiful visual and aromatic touch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.