This sweet and savoury roasted sweet potato soup is silky smooth and packed with the deeply satisfying flavours of beautifully caramelized oven-roasted veggies, thyme, and warming spices. It’s perfect for fall, and all you need is a sheet pan and a blender. You’ve gotta love it when simple and easy really pays off.
As the leaves start to change colour, something inside of me just switches into soup mode. It’s like it’s built into my brain and taste buds. Fall equals soup. And this roasted sweet potato soup is one of the first I crave. It combines so many of my favourite things. Roasting, sweet potatoes, warming spices, and incredibly simple cooking methods with top-tier results.
Made with cubed sweet potatoes, red onion, and garlic roasted to golden, caramelized perfection and tossed in a blender with some broth and coconut milk, all you need is a sheet pan, a blender, and a few minutes to chop and season. None of this hovering over the stove nonsense. The soup comes out incredibly creamy and smooth and sits perfectly between sweet and savoury. Serve it with a hunk of homemade Dutch Oven Sourdough and tell me you’re not going back for seconds.
The Best Way to Make Cozy Sweet Potato Soup
I’ve been making this sheet pan sweet potato soup for years. Here’s why it’s been a long-standing favourite in my household:
I’m a big sweet and savoury girl, and this soup is just that. The sweet potatoes and the warming spices contribute a subtle sweetness while the thyme, garlic, and pepper send things in a more savoury direction. Roasting plays up both sides. It deepens the rich, savoury qualities of the veggies while also caramelizing them, concentrating their natural sweetness. The result? The perfect blend of sweet and savoury.
I can’t stress how easy it is to make this soup. It’s honestly probably one of the easiest recipes I’ve ever put up on my site. Just some chopping, seasoning, roasting, and blending. That’s all. Thanks to the magic of the oven and the carefully selected seasonings, though, the flavours are 5-star all around. Low effort. Incredible results.
This sheet pan soup doubles easily and freezes really well. You just have to double the ingredients, load up two sheet pans instead of one, and blend two batches of soup. So make extra. Some for Thanksgiving dinner, and some to pair with my epic Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich.
Notes on Ingredients
You’ll only need a handful of veggies, seasonings, and pantry ingredients to make this roasted sweet potato soup. Here’s a list for you (for precise measurements, scroll to the recipe card below):
Coconut oil – Or olive oil, if you prefer. If you use coconut oil, I’d go for refined coconut oil. Unrefined coconut oil has a much stronger coconut falvour.
Sweet potatoes – Peeled and cubed. Beauregard, Jewel, or Garnet sweet potatoes will give you the sweetest flavour and the creamiest texture.
Red onion – Roughly chopped. Shallots would also work.
Garlic cloves – Smashed with skins on. Select large cloves if you can.
Thyme – Fresh sprigs if possible, although dried thyme would work in a pinch.
Seasonings – Sea salt, freshly ground black pepper, cinnamon, and nutmeg.
Coconut milk – I prefer full-fat coconut milk from the can for the richest, creamiest texture. If you prefer to make your own coconut milk, you can do that instead.
Very hot vegetable broth – Warm it on the stove or in the microwave. You can use a store-bought broth or try my Homemade Veggie Broth Recipe.
How to Make Roasted Sweet Potato Soup
Ready to chop, roast, and blend your way to the soup of the season? Here’s a quick look at how it’s done (see the recipe card below for more thorough instructions):
Prep. Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.
Scatter the cubed sweet potato and red onion over the baking sheet.Season the veggies. Add the garlic and thyme.Roast for 25-30 minutes.
Load the baking sheet. Spread the sweet potatoes and the onion over the baking sheet, and rub the oil and seasonings into the veggies, spreading them out over the baking sheet. Add the garlic and thyme.
Roast. Roast for 25-30 minutes, turning halfway. Remove from the oven and remove the garlic skins.
Add the roasted veggies to the blender.Add the coconut milk and veggie broth.Blend until smooth.
Blend. Load a large blender with the contents of the sheet pan, along with the hot veggie broth and coconut milk. Blend until creamy and smooth.
Adjust. Taste the soup and add more salt and pepper if desired.
Serve. Serve immediately, garnished with fresh thyme and a sprinkle of cinnamon.
Expert Tips
This sweet potato soup recipe is incredibly simple, but that doesn’t mean I don’t have a few tips for you. Here they come:
Even cubes. When cubing the sweet potatoes, aim for even pieces so they roast evenly.
Turn halfway through. Give the veggies a toss halfway through the baking time so they caramelize evenly.
Discard. Don’t forget to toss the garlic skins and remove as much of the thyme stems as possible after roasting and before adding everything to the blender. You don’t want those mucking up the smooth texture of your soup.
Hot broth. Make sure the broth is nice and hot so it can help break down the veggies in the blender, and so it doesn’t cool down the soup.
Don’t overload the blender. This recipe requires a blender that holds at least 6 cups. If yours is smaller, blend in batches.
Give it a taste. Everyone’s taste buds are different, and you might prefer more or less salt and pepper than I do. So, give your soup a taste before serving and adjust the seasonings as you see fit.
Holidays aside, you can make this easy sheet pan soup any day and serve it for lunch or dinner with your favourite sandwich and/or salad. This fall, I’ve been super into this Pear and Gorgonzola Salad.
Storing and Reheating Leftovers
Refrigerator: Once the soup has cooled to room temperature, seal any leftovers in an airtight container, such as a mason jar. It’ll keep in the fridge for up to 4 days.
Freezer: This soup freezes and thaws really well. Once cool, pop it in a freezer-safe airtight container and store it in the freezer for up to 3 months. Thaw in the fridge.
To reheat: Reheat fully thawed leftover sweet potato soup over medium-low heat on the stovetop, stirring occasionally. You can also microwave individual servings in 30-second intervals until warm. You can run the soup through the blender before serving if you’d like to restore its extra creamy texture.
More Sweet Potato Recipes
Sweet potatoes are one of my favourite ingredients during the fall and winter months. Here are a few more ways to use this versatile root vegetable:
Enjoy friends! If you make this roasted sweet potato soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!
This sweet potato soup is silky smooth and packed with the deeply satisfying flavours of beautifully caramelized oven-roasted veggies and warming spices. All you need is a sheet pan and a blender.
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 fresh ground sea salt and black pepper. Rub the seasonings and oil into the vegetables and spread them 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 the 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 a 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.
Taste and add salt and pepper to taste if necessary.
Top with garnish (I used some thyme leaves that I removed from their stems and some extra cinnamon).
Serve into bowls and enjoy!
Notes
Discard. Don’t forget to toss the garlic skins and remove as much of the thyme stems as possible after roasting and before adding everything to the blender.
Hot broth. The broth needs to be nice and hot to break down the veggies, and so it doesn’t cool down the soup.
Don’t overload the blender. If your blender can’t accommodate 6 cups, blend in batches.
Give it a taste. Give your soup a taste before serving and adjust the seasonings as you see fit.
Storage. Seal fully cooled leftover soup in an airtight container, such as a mason jar, and store it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge and reheat on the stove over medium-low heat, stirring occasionally. Run the soup through the blender to restore its extra-creamy texture.
