Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Roasted Italian Sweet Potato Soup

February 10, 2017Teresa

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.

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!

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

I garnished Roasted Italian Sweet Potato Soup with additional sweet potatoes, fresh thyme and chives.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Here I simply mashed the sweet potatoes. It provided a lot of additional texture.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

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.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

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.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

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.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Combine 1/3 cup olive oil with garlic, oregano, basil, parsley, thyme, rosemary and fresh chives.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Brush seasonings on top of sweet potatoes. Cover with foil.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

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.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

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.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Mash sweet potatoes with a potato masher.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Add almond milk and stir to combine. 

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Serve soup garnished with fresh chives, thyme or other herbs.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

This version allows chunks of sweet potatoes in the soup.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

If desired, puree ingredients (after adding almond milk) with an immersion blender until smooth.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

If desired, garnish soup with fresh parsley and reserved roasted sweet potatoes.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

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!

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Every bite had me drooling!

Here’s the recipe.

ROASTED ITALIAN SWEET POTATO SOUP

(My own concoction)

Print Recipe
Roasted Italian Sweet Potato Soup BigOven - Save recipe or add to grocery list Yum
This fabulous soup roasts the sweet potatoes with garlic and herbs bringing out spectacular flavor. Using vegetable broth and almond milk keeps the soup vegan, gluten free, clean eating and low calorie. Superb comfort food!
Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.
Instructions
  1. Peel sweet potatoes and slice down into thin French fry-type wedges.
  2. Place in a 10x15” glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.
  3. Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.
  4. Measure 1/3 cup olive oil into a glass measuring cup.
  5. Add garlic, parsley, chives, thyme, rosemary, basil and oregano.
  6. Stir to combine.
  7. Brush potatoes with garlic-Italian seasonings mixture and spread out into pan as evenly as possible.
  8. Cover with foil, and bake about 30 minutes at 400°.
  9. Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes.
  10. Remove sweet potatoes and drippings to a large Dutch oven.
  11. If desired, set aside about half a cup for garnish.
  12. Mash potatoes with a potato masher.
  13. (Don’t make it too smooth. You’re looking to leave some texture.)
  14. Stir in vegetable broth and almond milk and heat through over low heat.
  15. Remove from heat.
  16. If desired, you can puree soup with an immersion blender at this point. See note below.
  17. Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.
  18. Add reserved roasted sweet potatoes on top of soup.
Recipe Notes

NOTE: You can use fresh herbs for this if you have them. I would use about ¼ cup fresh parsley, 1 tablespoon of thyme, rosemary, and oregano, and about 4 large basil leaves chopped.

NOTE: Be careful that the sweet potatoes don’t scorch or brown when you uncover the foil.

NOTE: You may also enjoy the soup pureed. After adding almond milk, puree ingredients with an immersion blender until smooth and creamy. Garnish soup with additional thyme and parmesan cheese shavings, as desired.

© Can’t Stay Out of the Kitchen
Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Roasted Italian Sweet Potato Soup is flavored so deliciously with all the Italian-style herbs. It was amazing.

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

This soup sure hits the spot. If you’re in the mood for comfort food, you’ve got to try this recipe!

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

Serve Roasted Italian Sweet Potato Soup with your favorite bread and enjoy!

You may also enjoy these delicious recipes!

Loaded Baked Sweet Potato Soup

Loaded Baked Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is phenomenal! It's loaded with #bacon, #cheddarcheese & #sweetpotatoes. Terrific comfort food for cool, fall or winter nights. We loved it! #glutenfree

Sweet Potato Soup with Ginger, Leek and Apple

Sweet Potato Soup with Ginger, Leek and Apple | Can't Stay Out of the Kitchen

Southwest Sweet Potato Chowder

Southwest Sweet Potato Chowder | Can't Stay Out of the Kitchen
Print Recipe
Roasted Italian Sweet Potato Soup BigOven - Save recipe or add to grocery list Yum
This fabulous soup roasts the sweet potatoes with garlic and herbs bringing out spectacular flavor. Using vegetable broth and almond milk keeps the soup vegan, gluten free, clean eating and low calorie. Superb comfort food!
Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Ingredients
Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.
Instructions
  1. Peel sweet potatoes and slice down into thin French fry-type wedges.
  2. Place in a 10x15” glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.
  3. Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.
  4. Measure 1/3 cup olive oil into a glass measuring cup.
  5. Add garlic, parsley, chives, thyme, rosemary, basil and oregano.
  6. Stir to combine.
  7. Brush potatoes with garlic-Italian seasonings mixture and spread out into pan as evenly as possible.
  8. Cover with foil, and bake about 30 minutes at 400°.
  9. Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes.
  10. Remove sweet potatoes and drippings to a large Dutch oven.
  11. If desired, set aside about half a cup for garnish.
  12. Mash potatoes with a potato masher.
  13. (Don’t make it too smooth. You’re looking to leave some texture.)
  14. Stir in vegetable broth and almond milk and heat through over low heat.
  15. Remove from heat.
  16. If desired, you can puree soup with an immersion blender at this point. See note below.
  17. Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.
  18. Add reserved roasted sweet potatoes on top of soup.
Recipe Notes

NOTE: You can use fresh herbs for this if you have them. I would use about ¼ cup fresh parsley, 1 tablespoon of thyme, rosemary, and oregano, and about 4 large basil leaves chopped.

NOTE: Be careful that the sweet potatoes don’t scorch or brown when you uncover the foil.

NOTE: You may also enjoy the soup pureed. After adding almond milk, puree ingredients with an immersion blender until smooth and creamy. Garnish soup with additional thyme and parmesan cheese shavings, as desired.

© Can’t Stay Out of the Kitchen

27 Comments

  • Eileen Brennan

    November 10, 2019 at 2:43 pm

    What are the Nutritional specs on this? I am particularly interested in the carb count. I went back and forth several times to try to find it, without luck.

    Thanks

    1. Teresa

      November 10, 2019 at 5:13 pm

      Sorry, Eileen, I don’t have nutritional specs on my blog. Every time I tried to add one, it messed up everything else.

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  • Anonymous

    January 10, 2019 at 6:18 pm

    Delicious soup and very well seasoned! It definitely needs bread to go with it but otherwise, I’ll be adding this to my rotating list of soups.

    1. Teresa

      January 11, 2019 at 12:40 pm

      So glad you enjoyed the soup. I have to admit, I loved it, but preferred it pureed even though both ways are excellent options.

  • Amethyst

    October 18, 2018 at 1:23 pm

    I love this soup! Have made it multiple times.
    Unfortunately, I am a person who does not like to eat their veggies. So to sneak myself some veggies ( I know, I am 25, I should be able to choke down my veggies like an adult), I halve the amount of potatoes and add some butternut squash and cauliflower to make up for it!
    I can’t even tell, especially once I blend it all together!

    1. Teresa

      October 19, 2018 at 3:45 pm

      Oh, Amethyst, those sound like fantastic ideas. I bet it’s delicious that way. So glad you enjoy the soup.

  • Lisa Coleman

    July 22, 2018 at 6:34 am

    Does this soup freeze well?

    1. Teresa

      July 22, 2018 at 8:26 am

      Hi, Lisa. I believe you can freeze this soup for a month or so without problems. Using cream rather than milk will help it not break down when thawing and reheating.

  • Donna B

    March 24, 2018 at 5:20 am

    I made this the mashed way first and we quite liked it but we much preferred the flavours blended together. Will definitely keep this recipe. Thanks for sharing.

    1. Teresa

      March 24, 2018 at 12:36 pm

      Hi, Donna. I agree totally. I definitely thought the flavors were better when the soup was pureed, but thought I would leave both options for those who have different taste buds. 🙂 Thanks for letting me know.

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  • Rachael

    January 16, 2018 at 12:24 am

    This soup is AMAZING!

    I made mine and it turned out great except it’s not as thick and creamy as yours looks!? Is there something I did that maybe cause it to be more watery? I did blend it in a blender (I don’t have an immersion blender) but even prior to that it was soupy aside from the chunks of potato!

    1. Teresa

      January 16, 2018 at 4:10 pm

      Hi Rachael. Perhaps you can use a little more sweet potatoes next time. That seems to thicken up the soup more. It’s really hard to measure them so perhaps I used more than actually stated in the recipe. Especially make extra sweet potatoes if you want some for garnish. Hope that helps. So glad you enjoyed the soup. Hopefully next time it will be thicker for you. 🙂

  • Michelle

    November 5, 2017 at 10:54 pm

    Can you use regular milk or heavy cream instead of almond milk?

    1. Teresa

      November 6, 2017 at 10:08 am

      Hi, Michelle. Absolutely, anything will work including coconut milk, half-and-half or canned evaporated milk.

  • Naomi

    October 18, 2017 at 4:46 am

    I’m making it now 😊 I’m just confused by what you said about be careful not to scorch or brown the potatoes?

    1. Teresa

      October 18, 2017 at 12:24 pm

      Hi, Naomi. Sorry I didn’t see this earlier. What I meant was this: when you bake the potatoes, you want them to cook, not blacken. Otherwise, you will incorporate a scorched taste into the soup. So either cover the potatoes with foil or make sure they’re on a rack in the middle of the oven. If your oven tends to cook too hot, then turn it down. Just don’t let the potatoes blacken while you roast them. Hope it turns out well for you.

  • Sean Smith

    August 31, 2017 at 3:41 am

    This is gorgeous. Such delicious soup. Who could resist? Not me. Thanks for your recipe and I just want to give it a try in no time!

    1. Teresa

      August 31, 2017 at 10:19 am

      Thanks, Sean. It is really a terrific soup. Whether you keep it chunky or puree it the way I liked it, both ways work great. Enjoy. Have a great week.

  • Carol

    April 3, 2017 at 9:43 pm

    What would be the best substitute for the almond milk? My husband has a nut allergy. I was thinking coconut milk.

    1. Teresa

      April 4, 2017 at 11:29 am

      Hi, Carol. Yes, coconut milk would probably be the best substitute. Enjoy.

  • Becky

    March 7, 2017 at 12:15 pm

    Do you think it would be good with broccoli in it, as well? I’m excited to try it!

    1. Teresa

      March 7, 2017 at 1:01 pm

      Hi, Becky. I’m not sure broccoli would taste well with sweet potatoes but you can always give it a try to see. 🙂

  • Karen @ The Food Charlatan

    February 15, 2017 at 1:50 pm

    I’m pretty sure you just made fries into soup. YOU’RE FREAKING AMAZING. Loooooove this!

    1. Teresa

      February 15, 2017 at 5:04 pm

      Thanks Karen! That’s exactly what I did.

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