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Being a mom who loves to cook, I usually find ideas for new dishes in random places—even just spotting one lonely sweet potato in my pantry. That’s how I came up with the idea for a roasted sweet potato soup. It’s now something we make all the time at home. Over the years, I’ve borrowed bits from other versions and tweaked things to make it simple and tasty for my family and friends.
Most people ignore sweet potatoes, favoring regular potatoes instead. But honestly, sweet potatoes are packed with flavor and are super good for you. Roasting them brings out their natural sweetness and gives the soup a cozy, silky finish. I first tried this after cleaning out my pantry and finding a couple of sweet potatoes I'd forgotten about—roasting them filled the house with such a nice smell, I knew I’d try making them into soup.
I took some inspo from Donna Hay and made changes until this became our family’s go-to comforting meal. The great thing is how simple it is to throw together and how much flavor you get out of roasted sweet potatoes and shallots. Doesn’t matter if you’re brand new in the kitchen or you’ve cooked for years—this dish will win you over quick.
Main Components
- Stock: Use chicken or veggie stock—whatever works for you. I like low-salt so I can tweak seasoning later.
- Seasonings: I usually grab thyme and cumin, but honestly, try chili powder, ginger, or cool spice blends if you want to switch it up.
- Shallots: These bring a gentle onion flavor. Grab a big one (or two small) and you’re set.
- Optional Add-Ins:
- Dollop of sour cream or splash of coconut milk for a luxurious finish
- Chopped parsley and chili flakes for fresh heat
- Wilted greens, chickpeas, or shredded chicken if you’re after something more filling
- Sweet Potatoes: The main player. Go for 2-3 big ones or maybe 4 medium to get a nice creamy texture and taste.
Toasty Roasted Sweet Potatoes and Shallots
- Bake Everything
- Pop your pan with veggies into the hot oven and wait about 30–40 minutes, stirring them once or twice, until the pieces are soft and start to brown lightly.
- Prep Shallots
- Peel, cut in half, and arrange around the sweet potatoes on your pan.
- Heat Up Your Oven
- Fire it up to 425°F (218°C). Line your tray with parchment or foil for fewer dishes later.
- Drizzle and Spice
- Pour 2 or 3 spoons of olive oil over everything. Then add salt, pepper, and any spices you’re liking right now—cumin and thyme are solid picks.
- Chop Sweet Potatoes
- Peel and dice them into 1-inchish cubes. Spread out evenly on your tray.
Smooth Blending Time
- Mix in Seasonings
- Toss in extra salt, pepper, thyme, or cumin—whatever you’re feeling is missing.
- Blend It Up
- Mix everything until it turns creamy and smooth. If you’ve got an immersion blender, use it right in the pot. Using a regular blender? Work in batches, then pour it back in your pot when you’re done.
- Add Roasted Veggies to Stock
- Dump the roasted potatoes and shallots into a big pot or blender with your stock. But if it’s too hot, wait a moment so you don’t end up with soup on the ceiling.
Last Touches
- Add Creaminess If You Want
- Stir in some sour cream or coconut milk if you’re up for it. It makes everything richer and smoother.
- Check Seasoning
- Taste what you've made and add more salt, pepper, or spice until you love it.
Fun with Spices
- Harissa or Ras El Hanout: Give things a North African vibe with these blends.
- Ginger Kick: Grate in some ginger while you cook the garlic for a warm, Asian-type taste.
- Extra Cumin and Chili: Want things spicier? Add both for a Southwestern feel.
Bulk It Up
- Beans, Nuts, or Seeds: Sprinkle in some for new flavors and a bit more bite.
- Shredded Chicken: Stir this in for a heartier dinner.
- Wilted Greens: Toss in spinach or kale at the end for a touch of green and extra health points.
- Chickpeas: Already cooked? Just add for more protein and texture.
How to Serve
- Ladle it into bowls and you've got a cozy meal by itself.
- Eat with greens and crusty bread—perfect for dunking straight in the soup.
Chilling in the Fridge
- Let soup cool, then stash in a sealed container. It'll keep for around 5 days.
- Warm up leftovers in a pot on low or just zap it in the microwave.
Stashing in the Freezer
- Scoop soup into freezer-friendly containers and freeze for three months tops.
- To bring it back, let it thaw overnight in your fridge or heat gently on the stove. If it separates at all, a quick whisk or blend brings it back together.