Description
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.
Ingredients
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4 large sweet potatoes (about 3 lbs)
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2 cups caramelized onions, divided
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6 cups chicken broth, divided
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½ teaspoon salt
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½ teaspoon black pepper
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⅛ teaspoon ground nutmeg
Instructions
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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.
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Allow potatoes to cool for 20 minutes. Cut in half lengthwise and scoop out pulp into a bowl. Discard skins.
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In a food processor, blend sweet potato pulp, 1 cup caramelized onions, and ½ cup chicken broth until smooth.
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Pour mixture into a Dutch oven. Add salt, pepper, nutmeg, and remaining chicken broth.
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Bring to a light boil over medium-high heat and cook for 10 minutes, stirring occasionally.
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Reduce heat to medium and simmer for 30 minutes, stirring occasionally.
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Serve warm topped with remaining caramelized onions.
Notes
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For extra creaminess, stir in ¼ cup heavy cream or coconut milk.
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To make vegetarian, substitute vegetable broth.
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Soup thickens as it sits — add extra broth when reheating if needed.
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Freezes well for up to 3 months.
- Prep Time: 20 MINS
- Cook Time: 140 MINS
- Category: SOUP
- Method: ROASTING | SIMMERING
- Cuisine: AMERICAN