Roasted Sweet Potato Soup (Easy Sheet Pan Soup!)
Roasted Sweet Potato Soup tastes absolutely creamy, is loaded with flavour and is made in your oven!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 425 degrees F/218 degrees C.
On a large sheet pan prepared with a silicone mat, parchment or greased foil, add the cubed sweet potatoes and the onions. Drizzle the oil over the vegetables. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic and thyme sprigs alongside the vegetables at this point.
Roast for 25 to 30 minutes, turning halfway, until veggies are roasted and sweet potatoes are cooked through.
Remove from oven and remove the skins from the garlic.
In a large blender, add all the remaining ingredients with the vegetables (if your thyme isn't dried out, you can pick the leaves off the stems and add that in too). Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.
Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
Want to see how it turns out?
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Continue Reading at Jessicainthekitchen →Chef's Notes
The broth needs to be very hot so that if helps to break down the vegetables, and so that you can serve the soup right out of the blender. You can do this by heating it in the microwave or even on a stovetop if you’d like. I had just made very fresh boiling hot broth and used that.
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Reviews from the Original Source
This was amazing! SO good!
I didn't have vegetable broth, so I used beef bone broth. I also used dried thyme and sweet onion, since that's all I had on hand. AMAZING! Thanks for the recipe!
One of the best soups I’ve ever made! I subbed veggie broth for chicken bone broth since I was all out and the bone broth has a very mild flavor and it still turned out amazing. Will definitely be replacing this soup as my staple soup instead of butternut squash soup this fall.
this tasted delicious
Creamy, thick & light all at the same time. Used what I had on hand, (purple sweet potatoes and yellow onion instead of red onion) and it turned out beautifully. The vibrant color of the soup was gorgeous. Excellent recipe! Thanks for sharing.
This is my favorite soup in the winter and I average making it 3x a month from November to February. It's so easy.
It's also my secret recipe for house dates. This soup has helped me land some decent catches. I'm gonna make it for a professional chef in a couple days, wish me luck!
I make this soup weekly for my 1 year old son and myself. It’s our absolute favorite, so much so I have the recipe memorized. Perfect spice blend (and I’m picky I usually always doctor it, definitely don’t need to with this recipe) fantastic consistency, and so easy to whip up while he’s napping and leaving me plenty of time to relax a bit too. Highly reccomend making big batches to keep in the fridge for the week!
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