Description
A cozy and comforting soup featuring roasted sweet potatoes and apples, perfect for chilly fall evenings. This easy homemade recipe balances natural sweetness and earthiness without heavy cream or butter.
Ingredients
- 2 large sweet potatoes (about 1.5 lbs / 700g), peeled and cubed
- 2 medium apples (about 300g), cored and sliced (Fuji or Honeycrisp recommended)
- 1 medium yellow onion (about 200g), diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (960ml), low-sodium
- 3 tablespoons olive oil (45ml), divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potatoes and apples with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway, until caramelized and tender.
- While roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté diced onion for about 4 minutes until softened and translucent.
- Add minced garlic, cinnamon, nutmeg, and fresh thyme (if using) to the pot. Cook for another minute until fragrant.
- Add roasted sweet potatoes and apples to the pot. Pour in vegetable broth and stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender, being careful with hot liquids.
- If soup is too thick, add a splash of broth or water to loosen. Taste and season with salt and pepper as needed.
- Ladle soup into bowls and optionally drizzle with olive oil or sprinkle fresh thyme leaves. Serve with crusty bread or garlic toast.
Notes
Roasting the sweet potatoes and apples is key to unlocking natural sweetness and depth of flavor. Use an immersion blender for easy blending and cleanup. Adjust spices to taste and add a splash of broth or water when reheating to maintain creamy texture. For a creamier version, stir in ½ cup coconut milk at the end. Leftovers keep well in the fridge for up to 4 days; avoid freezing if possible due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 180
- Sugar: 12
- Sodium: 300
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 38
- Fiber: 5
- Protein: 3
Keywords: fall soup, roasted sweet potato soup, apple soup, vegetarian soup, gluten-free soup, vegan soup, autumn recipe, cozy soup