Description
A creamy, savory Italian-inspired sweet potato soup that’s quick to make and perfect for cozy nights. It blends sweet potatoes, garlic, herbs, cream, and Parmesan for a comforting and flavorful meal.
Ingredients
- 2 large sweet potatoes (about 2 pounds / 900g), peeled and diced into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion (about 200g), diced
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh rosemary, finely chopped
- 4 cups low-sodium vegetable broth (960ml)
- ½ cup heavy cream (120ml)
- ½ cup freshly grated Parmesan cheese (50g)
- Salt and pepper to taste (start with 1 teaspoon salt)
- Fresh basil or parsley for garnish (optional)
Instructions
- Peel and dice the sweet potatoes into roughly 1-inch cubes. Dice the onion and mince the garlic. Finely chop the rosemary.
- Heat olive oil over medium heat in a large pot. Add the diced onions and cook for 3-4 minutes until translucent.
- Add the minced garlic and chopped rosemary to the pot and stir constantly for about 1 minute until fragrant. Avoid browning the garlic.
- Add the diced sweet potatoes and stir to coat with the aromatics.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook uncovered for 15 minutes or until sweet potatoes are fork-tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and velvety. Pulse gently if you prefer some texture.
- Return the pot to low heat. Stir in the heavy cream and freshly grated Parmesan cheese until melted and creamy. Add a splash of broth or water if the soup is too thick.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh basil or parsley and a drizzle of olive oil if desired. Serve with crusty bread or a side salad.
Notes
[‘Use fresh rosemary for best flavor; dried rosemary can be used in a pinch.’, ‘Grate Parmesan cheese fresh for optimal melting and flavor.’, ‘If soup is too thick after blending, add broth or water to adjust consistency.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or cream.’, ‘Soup does not freeze well due to cream and cheese; best enjoyed fresh.’, ‘For a vegan version, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.’, ‘Add cooked shredded chicken or Italian sausage for a protein boost.’, ‘Add fresh spinach or kale in the last few minutes for extra nutrition.’, ‘Use a vegetable peeler to peel sweet potatoes quickly and cleanly.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280
- Sugar: 7
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 5
- Protein: 6
Keywords: sweet potato soup, Italian soup, creamy soup, savory soup, comfort food, easy soup recipe, cozy dinner