Creamy Roasted Sweet Potato Soup
This creamy roasted sweet potato soup is rich, cozy, and full of flavor from caramelized onions and warm spices. Naturally gluten-free and perfect for fall dinners, holiday starters, or easy weeknight comfort food.
- Prep Time: 20 MINS
- Cook Time: 140 MINS
- Total Time: 2 hours 40 minutes
- Yield: 12 SERVINGS 1x
- Category: SOUP
- Method: ROASTING | SIMMERING
- Cuisine: AMERICAN
- Diet: Gluten Free
Ingredients
-
4 large sweet potatoes (about 3 lbs)
-
2 cups caramelized onions, divided
-
6 cups chicken broth, divided
-
½ teaspoon salt
-
½ teaspoon black pepper
-
⅛ teaspoon ground nutmeg
Instructions
-
Preheat oven to 425°F. Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 1 hour or until very soft.
-
Allow potatoes to cool for 20 minutes. Cut in half lengthwise and scoop out pulp into a bowl. Discard skins.
-
In a food processor, blend sweet potato pulp, 1 cup caramelized onions, and ½ cup chicken broth until smooth.
-
Pour mixture into a Dutch oven. Add salt, pepper, nutmeg, and remaining chicken broth.
-
Bring to a light boil over medium-high heat and cook for 10 minutes, stirring occasionally.
-
Reduce heat to medium and simmer for 30 minutes, stirring occasionally.
-
Serve warm topped with remaining caramelized onions.
Notes
-
For extra creaminess, stir in ¼ cup heavy cream or coconut milk.
-
To make vegetarian, substitute vegetable broth.
-
Soup thickens as it sits — add extra broth when reheating if needed.
-
Freezes well for up to 3 months.
Find it online: https://www.firsthomelovelife.com/roasted-sweet-potato-soup/