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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

Teresa Ambra
Roasted Italian Sweet Potato Soup will knock your socks off! This fabulous soup recipe 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!
4.77 from 17 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 242 kcal

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

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
[nutrition-label]

Nutrition

Calories: 242kcalCarbohydrates: 22gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 514mgPotassium: 361mgFiber: 4gSugar: 4gVitamin A: 13462IUVitamin C: 5mgCalcium: 252mgIron: 2mg
Keyword gluten free, soup, sweet potatoes, vegan
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