Roasted Italian Sweet Potato Soup
Gluten Free Living – 2017
I loved Roasted Italian Sweet Potato Soup! After roasting sweet potato fries with garlic and all kinds of Italian seasonings, you mix the seasoned fries with vegetable broth and almond milk until you get just the right creaminess. I actually made this recipe two different ways. The first was to just mash the sweet potatoes before adding the broth and almond milk. I garnished the soup with additional thyme, chives and roasted sweet potatoes.
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The second time I made it, I pureed all of it after adding the broth and almond milk. Then I garnished the soup with additional roasted sweet potatoes, thyme and freshly shaved parmesan cheese. This recipe is excellent each way, but my preferred way of eating this sumptuous soup was actually the second way. I loved the thickness after pureeing the soup. Plus, I really enjoyed having the parmesan cheese on top. But if you are trying to keep this recipe vegan as well as gluten free, then you can omit the cheese.
By now most of you realize how much I enjoy soups. I eat them all year round – even in Texas! When I made up a batch of Garlic Italian Sweet Potato Fries in early January, I remembered just how good that recipe really was. I wondered how it would do in a soup. Now I know. It’s awesome!
Roasting veggies before adding them to soups or casseroles increases the flavor exponentially! Plus, adding the basil, oregano, thyme, parsley, rosemary and fresh chives flavors the soup incredibly well. I chose to use mostly dried herbs because I like the way they turn out, but you can also use fresh herbs if you have them.
I kept the soup vegan by using vegetable broth and almond milk, but chicken broth and half-and-half or cream will work just as well if you don’t have any issues with dairy. So whether you simply mash the potatoes or puree them, you end up with a heavenly soup that’s perfect for any dinner meal. Roasted Italian Sweet Potato Soup is not only amazing comfort food, it’s healthy, low calorie and a clean-eating recipe your whole family can enjoy without guilt!
I garnished Roasted Italian Sweet Potato Soup with additional sweet potatoes, fresh thyme and chives.
Here I simply mashed the sweet potatoes. It provided a lot of additional texture.
In this version, I pureed the soup and then garnished it with fresh parmesan cheese shavings and thyme. (You can also add reserved roasted sweet potatoes). This was actually my favorite way to eat this soup.
Here’s what I did.
I used these ingredients. I actually thought this recipe worked a little better with dried herbs, rather than fresh (except for the chives), but you can use fresh herbs if you have them.
Peel sweet potatoes and cut down in French-fry shapes. Place in a large 10×15″ glass baking dish that’s been sprayed with olive oil cooking spray. (Or you can place on a parchment paper-lined cookie sheet. Spray parchment paper with olive oil cooking spray).
Sprinkle sweet potatoes with salt, pepper and drizzle with 2-3 tbsp. olive oil.
Combine 1/3 cup olive oil with garlic, oregano, basil, parsley, thyme, rosemary and fresh chives.
Brush seasonings on top of sweet potatoes. Cover with foil.
Bake at 400 about 30 minutes. Remove foil, turn potatoes over. Bake an additional 5-10 minutes. Remove from oven. Reserve about 1/2 to 2/3 cup sweet potatoes for garnish.
Make sure you don’t overcook the sweet potatoes or allow them to get brown. You don’t want a scorched taste to your soup.
Place sweet potatoes with all the herbs and drippings into a large Dutch oven or stock pot. Add vegetable broth. Cover with lid and heat through.
Mash sweet potatoes with a potato masher.
Add almond milk and stir to combine.
Serve soup garnished with fresh chives, thyme or other herbs.
This version allows chunks of sweet potatoes in the soup.
If desired, puree ingredients (after adding almond milk) with an immersion blender until smooth.
If desired, garnish soup with fresh parsley and reserved roasted sweet potatoes.
If you don’t need to keep the soup vegan, garnish with reserved roasted sweet potatoes, fresh parmesan cheese shavings and additional thyme. Personally, I thought this was the best way to eat the soup. It was so thick and creamy I just wanted to keep eating it!
Every bite had me drooling!
Here’s the recipe.
ROASTED ITALIAN SWEET POTATO SOUP
(My own concoction)
Roasted Italian Sweet Potato Soup
Equipment
- 1 large Dutch oven with lid
- 1 10x15" glass baking dish or large cookie sheet
- 1 pastry brush
- 1 potato masher
- 1 immersion blender
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 wooden spoon
- 1 soup ladle
Ingredients
- 2 large sweet potatoes peeled, and sliced in thin French-fry wedges (or 4 small sweet potatoes)
- 2-3 tbsp. olive oil
- 1/3 cup olive oil
- 1 tsp. Salt and pepper to taste
- 2 large cloves garlic minced
- 1 heaping tablespoon dried parsley
- 1/4 cup fresh chives snipped
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 heaping tablespoon dried basil
- 1/2 tsp. dried oregano
- 16 oz. ctn. vegetable broth
- 3 cups almond milk (I prefer Califia Farms)
- 1 tsp. fresh thyme if desired
- 1 tsp. fresh oregano minced, for garnish, if desired
- 1 tsp. fresh basil minced, for garnish, if desired
- 1 tsp. fresh rosemary minced, for garnish, if desired
- 1/2 cup roasted sweet potatoes for garnish, if desired
- 1/2 cup fresh parmesan cheese shavings for garnish, if desired
Instructions
- Peel sweet potatoes and slice down into thin French fry-type wedges.
- Place in a 10x15” glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.
- Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.
- Measure 1/3 cup olive oil into a glass measuring cup.
- Add garlic, parsley, chives, thyme, rosemary, basil and oregano.
- Stir to combine.
- Brush potatoes with garlic-Italian seasonings mixture and spread out into pan as evenly as possible.
- Cover with foil, and bake about 30 minutes at 400°.
- Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes.
- Remove sweet potatoes and drippings to a large Dutch oven.
- If desired, set aside about half a cup for garnish.
- Mash potatoes with a potato masher.
- (Don’t make it too smooth. You’re looking to leave some texture.)
- Stir in vegetable broth and almond milk and heat through over low heat.
- Remove from heat.
- If desired, you can puree soup with an immersion blender at this point. (See note below.)
- Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.
- Add reserved roasted sweet potatoes on top of soup.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Roasted Italian Sweet Potato Soup is flavored so deliciously with all the Italian-style herbs. It was amazing.
This soup sure hits the spot. If you’re in the mood for comfort food, you’ve got to try this recipe!
Serve Roasted Italian Sweet Potato Soup with your favorite bread and enjoy!
You may also enjoy these delicious recipes!
Loaded Baked Sweet Potato Soup
Sweet Potato Soup with Ginger, Leek and Apple
Southwest Sweet Potato Chowder
Roasted Italian Sweet Potato Soup
Equipment
- 1 large Dutch oven with lid
- 1 10×15" glass baking dish or large cookie sheet
- 1 pastry brush
- 1 potato masher
- 1 immersion blender
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 wooden spoon
- 1 soup ladle
Ingredients
- 2 large sweet potatoes peeled, and sliced in thin French-fry wedges (or 4 small sweet potatoes)
- 2-3 tbsp. olive oil
- 1/3 cup olive oil
- 1 tsp. Salt and pepper to taste
- 2 large cloves garlic minced
- 1 heaping tablespoon dried parsley
- 1/4 cup fresh chives snipped
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 heaping tablespoon dried basil
- 1/2 tsp. dried oregano
- 16 oz. ctn. vegetable broth
- 3 cups almond milk (I prefer Califia Farms)
- 1 tsp. fresh thyme if desired
- 1 tsp. fresh oregano minced, for garnish, if desired
- 1 tsp. fresh basil minced, for garnish, if desired
- 1 tsp. fresh rosemary minced, for garnish, if desired
- 1/2 cup roasted sweet potatoes for garnish, if desired
- 1/2 cup fresh parmesan cheese shavings for garnish, if desired
Instructions
- Peel sweet potatoes and slice down into thin French fry-type wedges.
- Place in a 10×15” glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.
- Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.
- Measure 1/3 cup olive oil into a glass measuring cup.
- Add garlic, parsley, chives, thyme, rosemary, basil and oregano.
- Stir to combine.
- Brush potatoes with garlic-Italian seasonings mixture and spread out into pan as evenly as possible.
- Cover with foil, and bake about 30 minutes at 400°.
- Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes.
- Remove sweet potatoes and drippings to a large Dutch oven.
- If desired, set aside about half a cup for garnish.
- Mash potatoes with a potato masher.
- (Don’t make it too smooth. You’re looking to leave some texture.)
- Stir in vegetable broth and almond milk and heat through over low heat.
- Remove from heat.
- If desired, you can puree soup with an immersion blender at this point. (See note below.)
- Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.
- Add reserved roasted sweet potatoes on top of soup.