Roast Sweet Potato Soup

Ingredients

• 2 largesweet potatoes, skin on
• 2 mediumred Spanish onions, skin on and quartered or halved
• 1 largegarlic bulb, skin on, top cut off to expose the cloves
• ½ tspsalt
• 1 tsppepper
• ½ tsppaprika
• ½ tspcumin
• ½ tspground cinnamon
• ¼ tspfreshly grated nutmeg
• 30 ml (2 tbsp), dividedolive oil
• 950 ml (4 cups)chicken or vegetable broth or stock
• 2 tbspParmesan cheese (optional)
• 2 tbspCheddar cheese (optional)
• 120 ml (½ cup)single cream or half-and-half
• 1 tbspfresh thyme leaves (optional)
• 2 mediumbay leaves
• 1 largebaguette, sliced
• 45 ml (3 tbsp)olive oil
• 2garlic cloves (or use roasted garlic)
• 50 g (½ cup)grated cheese, such as mozzarella

Instructions

1. 1

   Roast the vegetables

   Preheat the oven to 200°C (400°F). Put the sweet potatoes, onion pieces and garlic bulb on a baking tray. Season with a pinch of salt, pepper and the spices, then drizzle with olive oil. Roast for 40–50 minutes, until the sweet potatoes are tender and caramelised.

2. 2

   Peel and prepare

   Take the tray out of the oven and cover it with foil or a clean towel for 15 minutes. Once the vegetables have cooled, peel the sweet potatoes and squeeze the roasted garlic cloves from their skins.

3. 3

   Blend the soup

   Put the roasted sweet potatoes, onions and garlic in a large pot with the broth, single cream, Parmesan and Cheddar. Blend until smooth using a stick blender, or blend in batches in a countertop blender.

4. 4

   Simmer with herbs

   Add the thyme and bay leaves. Simmer over medium heat for 10 minutes, stirring occasionally, so the flavours can meld. Remove the thyme sprigs and bay leaves, then adjust the salt and pepper to taste.

5. 5

   Make garlic toast

   Brush the baguette slices with garlic-infused olive oil and toast under the grill or in a preheated oven until golden. Sprinkle with grated cheese and return to the grill until the cheese has melted and is bubbling.

6. 6

   Serve the soup

   Ladle the warm soup into bowls and serve with the cheesy garlic toast.

What is roast sweet potato soup?

This is a smooth vegetable soup built around sweet potatoes roasted with onion and garlic, then blended with stock, cream and cheese. Its combination of sweet, savoury and warm spice makes it comforting without relying on a long list of ingredients.

The recipe has an international feel rather than a single defined regional style. Roasting the vegetables first gives this version its caramelised flavour, while the baguette toast makes it substantial enough to serve as a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 7g protein, 31g carbs, 23g fat.

The sweet potatoes and baguette provide most of the carbohydrates, while the olive oil, single cream and cheeses contribute much of the fat. The stock, cream and cheese also contribute some protein. Serve with a green salad or vegetables to add a fresh side and round out the meal.

Roast for flavour

Sweet potatoes: Roast them whole with their skins on so the flesh becomes tender and easy to scoop or peel. The recipe gives a 40–50 minute range; check for softness before taking the tray out.

Onion and garlic: Keep their skins on for roasting, as directed, and expose the garlic cloves by cutting off the bulb’s top. Let the tray rest under foil or a clean towel for 15 minutes before handling the vegetables.

Build the seasoning

Warm spices: Paprika, cumin, cinnamon and freshly grated nutmeg give the soup a gently spiced note. Use the listed amounts, then adjust the salt and pepper after blending.

Cheese and cream: Single cream and the optional Parmesan and Cheddar make the blended soup richer and round out the roasted vegetables. The stock provides the liquid base; chicken or vegetable stock both work.

Get a smooth texture

Blend thoroughly: A stick blender lets you puree everything directly in the pot. If using a countertop blender, work in batches and follow its instructions for blending hot liquids.

Check the consistency: Blend until no sizeable pieces of vegetables remain. If the soup is thicker than you prefer, add a little more stock and stir it through.

Finish gently

Herb simmer: Thyme and bay leaves steep in the soup during a 10-minute simmer. Stir occasionally, then remove the bay leaves and any thyme sprigs before serving.

Final seasoning: Taste after blending and simmering, as the stock and cheeses can affect the saltiness. Add salt and pepper to taste rather than relying only on the small amount used before roasting.

Make the cheesy toast

Garlic oil: Brush the sliced baguette with the garlic-infused olive oil listed for the toast. The recipe also allows roasted garlic as an alternative to the two separate cloves.

Cheese topping: Toast the slices until golden, add the grated cheese, then return them to the heat until it melts and bubbles. Watch closely at this stage so the bread does not burn.

Serve it as a meal or starter

Serve each bowl with cheesy garlic toast for a cosy lunch or light dinner. For a starter, offer smaller bowls and keep the toast alongside rather than placing it in the soup.

A simple green salad or steamed green vegetables make a fresh contrast to the creamy soup and rich toast.

Recipe notes & tips

• Cut the onion into even pieces so it roasts at a similar pace to the other vegetables.
• Check the sweet potatoes with a knife before removing the tray; they should be tender through the centre.
• Leave the roasted vegetables to cool for the full 15 minutes before peeling and squeezing out the garlic.
• Blend in batches if your countertop blender is not designed for hot liquids.
• Keep an eye on the baguette under the grill, as it can go from golden to burnt quickly.
• Remove the bay leaves before ladling the soup into bowls.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a meat-free version.
• Change the cheese: Use another grated cheese on the toast in place of mozzarella.
• Skip the optional cheeses: Leave out the Parmesan and Cheddar in the soup if preferred.
• Adjust the spices: Reduce the cinnamon or cumin slightly for a milder spice profile.
• Use roasted garlic: Swap the two garlic cloves listed for the toast for some of the roasted garlic.

Common mistakes to avoid

• Undercooking the sweet potatoes: Roast until a knife passes through the centre easily so they blend smoothly.
• Peeling too soon: Give the roasted vegetables 15 minutes under foil or a clean towel before handling.
• Blending a full hot jug: Blend in batches if needed and follow the blender’s instructions for hot liquids.
• Leaving bay leaves in: Remove them after the simmer, before serving.
• Walking away from the grill: Check the toast frequently so the bread and cheese do not burn.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring, until hot throughout; store the toast separately and re-crisp it in the oven or under the grill.

Frequently asked questions