Description
A comforting and flavorful soup combining roasted sweet potatoes with aromatic herbs, perfect for any occasion.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 25-30 minutes, or until tender.
- In a large pot over medium heat, sauté the onion in a little olive oil until it’s translucent. Add the garlic and sauté for another minute.
- Add the roasted sweet potatoes, vegetable broth, thyme, and oregano to the pot. Bring to a boil then reduce heat to simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired.
- Adjust seasoning with salt and pepper and serve hot, garnished with fresh basil.
Notes
For a lighter version, omit the heavy cream. This soup can be made ahead of time and reheated. Pair with crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg