Roasted sweet potato soup
Warm up with a bowl of roasted sweet potato soup, featuring tender sweet potatoes, savory onion, and garlic, all roasted to perfection with olive oil and maple syrup. Blended with rich chicken gravy, light sour cream, and seasoned with dried oregano, this comforting soup is easy to make and perfect for cozy nights in.
Cook time 40 min
Prep time 15 min
Ingredients:
4 sweet potatos1 onion
2 garlic cloves
2 tbsp olive oil
2 tbsp maple syrup
4 cups chicken gravy
1 cup light sour cream
1 tbsp dried oregano
Roasted sweet potato soup is a delicious, creamy, and comforting dish perfect for any season. This soup features sweet potatoes, onions, garlic, and a touch of maple syrup for sweetness, complemented by oregano and enriched with chicken gravy and light sour cream. It's an easy and wholesome way to enjoy a hearty and nutritious meal.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes. Cut them into 1-inch cubes and spread them out on a large baking sheet.
- Peel and roughly chop the onion into similar sized pieces. Add them to the baking sheet.
- Peel the garlic cloves and add them to the baking sheet, leaving them whole.
- Drizzle the olive oil over the sweet potatoes, onions, and garlic. Toss to coat everything evenly.
- Season with salt and pepper to taste.
- Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through the cooking time.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- Transfer the roasted sweet potatoes, onions, and garlic to a blender or food processor.
- Add the maple syrup, chicken broth, and dried oregano.
- Blend until smooth. You may need to do this in batches depending on the size of your blender.
- If the soup is too thick, add a bit more chicken broth until you reach your desired consistency.
- Pour the blended soup into a large pot or Dutch oven.
- Heat the soup over medium heat, stirring occasionally, until it’s heated through.
- Stir in the light sour cream until well combined.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve the roasted sweet potato soup warm.
- Optionally, garnish with a dollop of sour cream, a sprinkle of dried oregano, or a drizzle of olive oil for an extra touch.
Tips:
- Roasting the Sweet Potatoes: For an enhanced flavor, make sure to roast the sweet potatoes until they are caramelized and tender. This brings out their natural sweetness and adds depth to the soup.
- Blending the Soup: Use an immersion blender to blend the soup directly in the pot for a smoother texture. If using a countertop blender, blend in batches to avoid overfilling and potential spills.
- Adjusting Consistency: If the soup is too thick, gradually add more chicken gravy or water to reach your desired consistency. Remember to blend again after adding liquid.
- Seasoning: Taste the soup before serving and adjust the seasoning with salt and pepper as needed. The sweet potatoes and maple syrup provide natural sweetness, so adjust salt levels to balance flavors.
- Serving Suggestions: Garnish the soup with a dollop of sour cream, a sprinkle of fresh herbs like parsley or chives, or some croutons for added texture. Serve hot with a side of crusty bread.
Roasted sweet potato soup is not only flavorful and warming but also simple to prepare. With a balance of sweetness from the potatoes and syrup, savory notes from the garlic and onions, and a creamy texture brought by sour cream, this soup is sure to become a family favorite. Enjoy it as a main course with a slice of crusty bread or as a starter for a festive meal.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 8g
Carbohydrates 70g
Fiber 10g
Sugar 14g
Fat 18g
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