Description
A creamy and comforting soup that combines roasted sweet potatoes with savory Italian herbs, perfect for chilly days.
Ingredients
Scale
- 2 large sweet potatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, and cook for an additional minute.
- Add the roasted sweet potatoes, vegetable broth, diced tomatoes, basil, and oregano. Bring to a boil then reduce to a simmer for about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Roast sweet potatoes thoroughly for better flavor. Fresh herbs elevate the taste of the soup.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 7g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg