Cozy up with a comforting bowl of Roasted Sweet Potato Soup—creamy, nourishing, and full of rich roasted flavor. Sweet potatoes and carrots come together with a handful of pantry staples to create a wholesome, satisfying soup that’s perfect for fall lunches or chilly winter dinners. There’s something magical about homemade soup—especially one this creamy and full of roasted goodness. Even if cooler days haven’t fully arrived, this Roasted Sweet Potato Soup is the perfect way to welcome the season. With its velvety texture and warm spice, it’s a family favorite I love bringing out year after year.
Why This Roasted Sweet Potato Soup Works
Rich, creamy, and comforting—perfect as a main or a starter.
Quick and easy, ready in just 35 minutes.
Roasting the vegetables deepens their natural sweetness and aroma.
Packed with vitamins from wholesome seasonal ingredients.
Ingredients You’ll Need
Sweet Potatoes – Small to medium sizes are best; they’re easier to prep and have a milder, sweeter flavor.
Carrots – For natural sweetness and vibrant color.
Garlic – Adds depth and richness.
Olive Oil – For roasting.
Vegetable or Chicken Stock – Choose vegetable for a vegetarian version, or use chicken stock for extra richness.
Paprika – Adds a subtle smoky warmth.
Half-and-Half – For that luxurious creamy texture.
Hot Sauce – Just a dash for a little kick.
Salt and Pepper – To balance and enhance the flavors.
Choosing the Right Sweet Potatoes
Look for firm, unblemished sweet potatoes. Smaller ones tend to have better flavor and are easier to work with. Store them in a dry, room-temperature spot—no need to refrigerate.
No Blender? No Problem.
Don’t have a standard blender on hand? No worries. An immersion blender will get the job done right in the pot, or you can transfer the soup in batches to a food processor. Either method will give you that smooth, creamy texture.
Tip: Swap vegetable stock for chicken stock if you want a more robust flavor.
Storing & Freezing Tips
This soup is fantastic for making ahead and storing for busy days.
In the Refrigerator:
Let the soup cool completely, then store in an airtight container for 4 to 5 days.
In the Freezer:
Prepare the soup up until the step where you add half-and-half. Freeze the base in a tightly sealed container for up to 3 months.
When you’re ready to reheat, thaw it out, warm it in a pot, and stir in the half-and-half. If it’s too thick, loosen with a bit of water or stock.
Serving Suggestions
This soup is lovely as-is, but a few toppings can take it to the next level. Try these:
Homemade croutons
A swirl of sour cream
Your go-to hot sauce
Toasted pumpkin seeds
Chopped chives
Shredded Parmesan
Crispy crumbled bacon
Whether you’re prepping for fall or just in the mood for something cozy, Roasted Sweet Potato Soup is a simple yet impressive way to bring warmth and flavor to your table.
Roasted Sweet Potato Soup
Cozy up with a comforting bowl of Roasted Sweet Potato Soup—creamy, nourishing, and full of rich roasted flavor.
Ingredients
- 2 carrots, scrubbed and chopped into chunks
- 3–4 sweet potatoes, scrubbed and sliced
- 2–3 tablespoons olive oil
- 2 garlic cloves, peeled
- ½ teaspoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 4 cups chicken or vegetable stock
- 1 cup half & half
- A few dashes of hot sauce
Instructions
- Start by preheating your oven to 425°F.
- Place the sweet potatoes, carrots, and garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss everything to coat evenly.
- Pop the tray into the oven and roast the veggies for about 25 minutes, or until they’re beautifully golden and fork-tender.
- Once roasted, transfer the vegetables to a blender or food processor. Add the stock, paprika, and a couple dashes of hot sauce. Blend everything until smooth and creamy.
- Pour the soup into a medium stockpot and set it over medium-low heat.
- Stir in the half & half as the soup warms. Give it a taste, adjust the seasonings if needed, and let it heat through completely.
- Serve warm with a splash more hot sauce, a dollop of sour cream, and plenty of homemade croutons on top.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 973Total Fat 52gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 40gCholesterol 74mgSodium 647mgCarbohydrates 104gFiber 16gSugar 33gProtein 27g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
