Don't let the rich taste fool you—this sweet potato soup is surprisingly simple to make, transforming humble pantry ingredients into a nourishing and deeply satisfying meal in a bowl.
Sweet Potato Soup
Updated on Oct. 25, 2024
Blending the earthy sweetness of sweet potatoes with aromatic spices like cumin, paprika and a subtle kick of cayenne, this sweet potato soup is a comforting bowl of warmth on a crisp day, making it one of our favorite fall dinner recipes.
Our Test Kitchen-approved recipe requires minimal prep and just a few pantry staples, proving that delicious meals don’t have to be complicated. Ready in just 35 minutes, it’s an ideal choice for busy weeknights or lazy weekends when you’re craving something wholesome and satisfying.
Ingredients for Sweet Potato Soup
- Olive oil: A bit of olive oil helps saute the onions and garlic and creates a rich flavor base for this sweet potato soup recipe.
- Onion: A medium chopped onion adds sweetness and depth to the soup as it cooks.
- Garlic: Minced garlic gives this sweet potato soup a deliciously aromatic flavor.
- Dried spices: Ground cumin, paprika and cayenne pepper add depth and a slight kick to the soup. Feel free to adjust the amount of cayenne used to suit your taste.
- Sweet potatoes: Two pounds of cubed and peeled sweet potatoes form the heart of this soup, adding natural sweetness and creaminess to the finished dish.
- Vegetable broth: Reduced-sodium vegetable broth provides a savory base for the soup. You can go with store-bought, or you can make your own vegetable broth at home.
- Vinegar (optional): While optional, the addition of a teaspoon of cider vinegar or balsamic vinegar imparts a touch of acidity, brightening the soup’s overall flavor.
Directions
Step 1: Saute the onion
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, four to five minutes, stirring occasionally.
Step 2: Add the garlic and spices
Stir in the minced garlic, salt, pepper, cumin, paprika and cayenne. Cook for another minute, until the spices are fragrant.
Step 3: Add the sweet potatoes and broth
Add the cubed sweet potatoes and vegetable broth to the pot. Bring the mixture to a simmer, then cook, covered, until the sweet potatoes are tender and easily pierced with a fork, 15 to 20 minutes. If desired, stir in a teaspoon of vinegar for added depth of flavor.
Step 4: Puree the soup
Remove the pot from the heat. Use an immersion blender to puree the soup until it’s smooth and creamy. Serve immediately.
Editor’s Tip: For a chunkier soup, blend only half the soup and leave the rest with soft sweet potato chunks.
Sweet Potato Soup Variations
- Add ginger: Stir in 1 to 2 teaspoons of freshly grated ginger for a warm and slightly spicy flavor that’s an ideal complement to the sweetness of the potatoes.
- Make it creamier: Add a splash of coconut milk or heavy cream after blending the sweet potato mixture to give this recipe for sweet potato soup an even richer taste.
- Top it with fresh herbs: Garnish the finished sweet potato soup with fresh herbs like chopped cilantro or parsley.
- Try different toppings: Crumbled bacon and toasted pumpkin seeds are great additions to the soup. You can also add a drizzle of olive oil or a dollop of sour cream right before serving.
How to Store Sweet Potato Soup
Allow the soup to cool completely before transferring leftovers to an airtight container. It can be stored in the fridge for up to four days.
Can you freeze sweet potato soup?
Yes, sweet potato soup freezes well. Store it in a freezer-safe container for up to three months. When you’re ready to serve, thaw the soup in the refrigerator overnight and reheat it on the stovetop.
Sweet Potato Soup Tips
Can you use canned sweet potatoes for this sweet potato soup?
While fresh sweet potatoes are preferred for their flavor and texture in this recipe for sweet potato soup, you can use canned sweet potatoes in a pinch. Just be sure to drain and rinse them before use.
What are tips for how to make sweet potato soup creamier?
For an even creamier texture to this soup, stir in 1/4 to 1/2 cup of heavy cream or coconut milk after blending the soup. Adding coconut milk or cornstarch are also ways to make soup creamier without using cream.
What can you serve with sweet potato soup?
This sweet potato soup pairs well with freshly baked crusty French bread or a crisp green salad. For a heartier meal, serve it alongside a grilled cheese sandwich.
Can you make sweet potato soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker for a weeknight dinner. Saute the onions, garlic and spices as directed, then transfer everything to your slow cooker. Cook on low for six to eight hours, or on high for three to four hours, then blend as instructed in the recipe.
Sweet Potato Soup
Prep Time
10 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 pounds sweet potatoes, peeled and cubed
- 4 cups reduced-sodium vegetable broth
- 1 teaspoon cider vinegar or balsamic vinegar, optional
Directions
- In a Dutch oven or stock pot, heat oil to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in garlic, salt, pepper, cumin, paprika and cayenne; cook one minute longer. Stir in sweet potatoes and broth; bring to a simmer.
- Cook, covered, until sweet potatoes are tender, 15-20 minutes. Stir in vinegar, if desired. Use an immersion blender to puree soup until very smooth. Serve in bowls.
Nutrition Facts
1 cup: 144 calories, 4g fat (1g saturated fat), 0 cholesterol, 449mg sodium, 26g carbohydrate (11g sugars, 4g fiber), 2g protein.
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This sweet potato soup recipe is a unique way to use up your tubers in the fall when you want something healthier than sweet potato fries. Each spoonful of soup will warm you from the inside out. —Cathy Trochelman, Brookfield, Wisconsin
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