Roasted Sweet Potato Soup (Easy Sheet Pan Soup!)
Roasted Sweet Potato Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It’s one of easiest soups you’ll ever make.
Soup on a SHEET PAN. If you’ve been here for a while then you know that I first tried this crazy easy recipe for my Roasted Carrot Soup. MAN – that recipe video has amassed almost a million views and it tastes absolutely amazing. Needless to say, it became a real hit with you guys and I wanted to experiment with it again. After all, my combined love for soup and easy weeknight meals basically demanded that I try that method again.
Spoiler alert: it works perfectly here. It’s almost criminal how easy this soup is to prep. This Roasted Sweet Potato Soup is kinda sweet, really creamy, super smooth and loaded with so much flavour. The roasting of the vegetables brings out all of their beautiful flavours and aromas. It’s beautifully spiced thanks to the cinnamon and the nutmeg, and has a subtle spiciness thanks to the black pepper added before roasting. Once blended, it becomes silky smooth and all the flavours meld together. This is one soup you’re going to want to make again and again.
In case you’re still curious as how easy it is: Let me break down the method for you. I promise after you read it – you’re going to want to meal prep this pronto.
Add the sweet potato cubes to a lined baking sheet. Add in the onions and garlic and mix it all up with coconut oil. Sprinkle over a little bit of salt and pepper (or sans that – up to you). Roast – then add it to a blender with some spices, coconut milk and hot broth and bam – Roasted Sweet Potato Soup. Easy, right?
It’s good to know that on top of the flavour, you’ll feel so warm, comforted and satisfied while eating this this beauty. This soup is even so pretty I would definitely serve it as an appetiser at Thanksgiving.
I’ve already made this twice in one week because of the small list of ingredients and the ease to make it. It’s also easily doubled if you’re prepping for a large group or want to store some for lots of meal prep. Speaking of which – this freezes like a beaut. Okay okay, I’ve said enough. It’s time to get cooking. Welcome to your new favourite soup. Enjoy, friends!
Roasted Sweet Potato Soup
Ingredients
- 1 ½ tablespoons coconut or olive oil, 22ml
- 1 ⅓ pounds sweet potato, peeled and cubed, 680g
- ½ medium red onion, chopped into large pieces, about 75g
- 3 large garlic cloves, skins smashed but left on, about 15g
- 2 sprigs thyme, about 2g
- ¼ teaspoon sea salt, 1.5g
- ¼ teaspoon ground black pepper, 0.5g
- 3 cups very hot vegetable broth*, 710ml
- 1 ⅓ cups coconut milk, or 1 can, 400g
- ½ teaspoon cinnamon, 1.3g
- ¼ teaspoon nutmeg, 0.5g
Instructions
- Preheat oven to 425°F (218°C).
- On a large sheet pan prepared with a silicone mat, parchment, or greased foil, add the cubed sweet potatoes and the onions. Drizzle the oil over the vegetables. Season with fresh ground sea salt and black pepper. Rub the seasonings and oil into the vegetables and spread them out. Add the garlic and thyme sprigs alongside the vegetables at this point.
- Roast for 25 to 30 minutes, turning halfway, until veggies are roasted and sweet potatoes are cooked through.
- Remove from the oven and remove the skins from the garlic.
- In a large blender, add all the remaining ingredients with the vegetables (if your thyme isn't dried out, you can pick the leaves off the stems and add that in too). Ensure that the broth is very hot. If you're not using a large blender (holds at least 6 cups), then do this in increments.
- Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
- Taste and add salt and pepper to taste if necessary.
- Top with garnish (I used some thyme leaves that I removed from their stems and some extra cinnamon).
- Serve into bowls and enjoy!
Notes
- Discard. Don’t forget to toss the garlic skins and remove as much of the thyme stems as possible after roasting and before adding everything to the blender.
- Hot broth. The broth needs to be nice and hot to break down the veggies, and so it doesn’t cool down the soup.
- Don’t overload the blender. If your blender can’t accommodate 6 cups, blend in batches.
- Give it a taste. Give your soup a taste before serving and adjust the seasonings as you see fit.
- Storage. Seal fully cooled leftover soup in an airtight container, such as a mason jar, and store it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge and reheat on the stove over medium-low heat, stirring occasionally. Run the soup through the blender to restore its extra-creamy texture.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This is my favorite soup in the winter and I average making it 3x a month from November to February. It’s so easy.
It’s also my secret recipe for house dates. This soup has helped me land some decent catches. I’m gonna make it for a professional chef in a couple days, wish me luck!
I hope it turned out amazingly! Thanks so much for reading M.
Delicious! Incredibly good vegan soup option. And looks so pretty with a drizzle of the coconut milk. I added a sprinkle of turmeric and cayenne pepper for some warmth and it was great.
Awesome! We’re so happy that you like it.
Creamy, thick & light all at the same time. Used what I had on hand, (purple sweet potatoes and yellow onion instead of red onion) and it turned out beautifully. The vibrant color of the soup was gorgeous. Excellent recipe! Thanks for sharing.
We’re so happy to read this Gina! Thank you so much for reading and leaving such a lovely review.
this tasted delicious
One of the best soups I’ve ever made! I subbed veggie broth for chicken bone broth since I was all out and the bone broth has a very mild flavor and it still turned out amazing. Will definitely be replacing this soup as my staple soup instead of butternut squash soup this fall.
Delicious! I added some carrots and bell peppers that were getting soft as well and it turned out great!
Love that! Thanks for sharing Darling!
This was amazing! SO good!
I didn’t have vegetable broth, so I used beef bone broth. I also used dried thyme and sweet onion, since that’s all I had on hand. AMAZING! Thanks for the recipe!
Could just vegetable broth be used instead of coconut milk?
Hi Karen,
In theory, you could replace it, but the coconut milk provides the creaminess for this delicious soup. If you aren’t a fan or can’t have coconut milk, you could always replace with cashew milk, or even an even mix of cashew milk and vegetable broth, just to ensure you don’t lose too much of the creaminess in the soup!
I hope this helps.
So Im going to do something irritating and tell you that this recipe is EXCEPTIONAL- but I did have to (unintentionally) modify most of it due to circumstances. I feel this recipe is the perfect example of what a brilliant framework is- so you CAN make adjustments as needed- just like most things in life. Im traveling for work and am in an itty bitty kitchen- hardly any tools, no pantry, etc…. but what I did have that was close enough to the recipe, turned out DELICIOUS . Used my electric kettle to boil the broth, so when my purple yams, white onion and garlic came out on the tiniest sheet pan ever (just a bit of oil and only TJ’s 21 seasoning salute, no S or P), I could blend and pour in the broth. Also used a Bliss (?) creamer that I had from Sprouts. I really wanted to write this review becuase I really did say out loud to myself “Oh my God, that is exceptional,” when I tasted this. So THANK YOU, Jessica, for a fantastic framework that can be made so, so many ways, and a new flavor profile for me and my family!
Hi Audra,
Oh I love this so so much! So happy it was adaptable for the situation and turned out absolutely delicious. It sounds like you nailed it!