Description
This Roasted Italian Sweet Potato Soup is a comforting, creamy dish that blends the natural sweetness of roasted sweet potatoes with aromatic Italian herbs. Using a combination of roasted sweet potatoes, vegetable broth, and almond milk, this soup offers a flavorful, slightly textured experience perfect for a cozy meal. Garnished with fresh herbs and parmesan cheese, it delivers a heartwarming and wholesome taste.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes (peeled and sliced into thin French-fry wedges) or 4 small sweet potatoes
- 2-3 tbsp. olive oil (for brushing)
- Salt and pepper, to taste
Garlic-Herb Mixture
- 1/3 cup olive oil
- 2 large cloves garlic, minced
- 1 heaping tablespoon dried parsley
- 1/4 cup fresh chives, snipped
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 heaping tablespoon dried basil
- 1/2 tsp. dried oregano
Soup Base
- 16 oz. vegetable broth (1 carton)
- 3 cups almond milk (preferably Califia Farms)
Fresh Herb Garnishes (optional)
- 1 tsp. fresh thyme
- 1 tsp. fresh oregano (minced)
- 1 tsp. fresh basil (minced)
- 1 tsp. fresh rosemary (minced)
Additional Garnishes (optional)
- 1/2 cup reserved roasted sweet potatoes
- 1/2 cup fresh parmesan cheese shavings
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into thin French fry-style wedges for even roasting.
- Arrange Potatoes: Place the sliced potatoes on a 10x15" glass baking dish coated with olive oil cooking spray or on a parchment paper-lined large cookie sheet.
- Season Potatoes: Brush the potatoes with 2-3 tablespoons of olive oil and sprinkle generously with salt and pepper.
- Prepare Herb Mixture: In a glass measuring cup, combine 1/3 cup olive oil with minced garlic, dried parsley, chives, dried thyme, dried rosemary, dried basil, and dried oregano. Stir well to combine.
- Brush Herb Mixture: Evenly brush the garlic and Italian herb oil mixture over the sweet potatoes, spreading them out evenly in the pan.
- Bake Covered: Cover the pan with foil and bake in a preheated oven at 400°F (204°C) for about 30 minutes.
- Bake Uncovered: After 30 minutes, turn the sweet potatoes over and bake uncovered for an additional 5-10 minutes until they are fork tender.
- Transfer and Reserve: Remove the roasted sweet potatoes and their drippings from the pan and place into a large Dutch oven. Reserve about half a cup of roasted sweet potatoes for garnishing if desired.
- Mash Potatoes: Using a potato masher, mash the roasted sweet potatoes in the Dutch oven. Leave some texture; avoid making the mash too smooth.
- Add Liquids: Stir in the vegetable broth and almond milk into the mashed sweet potatoes. Heat gently over low heat until warmed through.
- Optional Puree: Remove the soup from heat. If a smoother texture is desired, use an immersion blender to puree the soup to your preferred consistency.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme, rosemary, basil, and oregano if desired. Add the reserved roasted sweet potatoes and fresh parmesan cheese shavings on top for additional texture and flavor.
Notes
- You can adjust the thickness of the soup by either adding more almond milk for a thinner consistency or less for a thicker one.
- If you prefer a smoother soup, blending with an immersion blender is recommended after cooking.
- Parmesan garnish adds a savory touch but can be omitted for a vegan version.
- Using fresh herbs for garnish enhances the flavor and presentation.
- Almond milk can be substituted with any plant-based milk depending on preference or dietary needs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian
