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Savory Italian Sweet Potato Soup

A creamy, comforting soup blending roasted sweet potatoes with Italian herbs and white beans for a velvety texture. Topped with caramelized wedges and fresh thyme.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3-4 large sweet potatoes peeled and cubed (reserve 1 for wedges)
  • 3 tbsp olive oil divided
  • 1 large yellow onion chopped
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 4 cups vegetable broth low sodium
  • 1 can (15oz) cannellini beans rinsed and drained (optional)
Seasonings & Finish
  • 1 tbsp fresh thyme leaves plus sprigs for garnish
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • 0.5 cup heavy cream or coconut milk
  • to taste salt and black pepper

Equipment

  • Dutch Oven or Soup Pot
  • Baking sheet
  • Immersion Blender
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Peel one sweet potato and cut into thick wedges. Toss with 1 tbsp olive oil, salt, and pepper.
  2. Roast wedges on a baking sheet for 25-30 minutes until tender and charred at edges. Set aside for garnish.
  3. In a large pot, heat remaining oil over medium heat. Sauté onion, carrots, and celery until softened (5-7 mins). Add garlic and herbs; cook 1 min.
  4. Add remaining cubed sweet potatoes, beans (if using), and broth. Bring to a boil, then simmer covered for 20-25 mins until potatoes are soft.
  5. Remove from heat. Blend until smooth using an immersion blender. Stir in heavy cream.
  6. Season with salt and pepper. Serve in bowls topped with roasted wedges, fresh thyme, and a drizzle of olive oil.

Notes

For a vegan version, swap heavy cream for full-fat coconut milk and ensure the broth is vegan friendly.