Description
Sweet potato soup is a rich, velvety, comforting dish made with sweet potatoes, apple, aromatic vegetables, broth, warm spices, and creamy dairy (or dairy-free alternatives). It delivers a balance of sweet and savory flavors, perfect for cozy nights, holidays, or healthy weeknight dinners. Adaptable for gluten-free, vegetarian, and dairy-free diets, this soup is versatile, satisfying, and easy to prepare.
Ingredients
Scale
Base
- 2 tablespoons butter (or plant-based butter)
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 celery stalks, diced
- ½ teaspoon salt
- 3 cloves garlic, minced
Main Components
- 2 lbs sweet potatoes (about 3 large), peeled and cut into ¾-inch cubes
- 1 apple, peeled and cut into ¾-inch cubes
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 5½ cups chicken broth (or vegetable broth for vegetarian)
- ¾ cup half-and-half or coconut milk
- ½ chicken bouillon cube (omit for vegetarian)
Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch of cayenne
- Pinch of nutmeg
Finishing Ingredient
- 1½ cups shredded cheddar cheese (or dairy-free cheese)
Optional Garnishes
- Pumpkin seeds
- Chives
- Croutons
- Bacon bits
- Fresh herbs
Instructions
- Heat butter in a large pot over medium heat.
- Add onion, carrots, and celery; season with salt. Cook 15–20 minutes, stirring occasionally, until softened and lightly caramelized.
- Add garlic, soy sauce, apple cider vinegar, and all seasonings. Cook 2 minutes.
- Add cubed sweet potatoes and apple; stir to combine and cook for 10 minutes, uncovered.
- Pour in chicken broth and add half-and-half and bouillon. Bring to a boil, then reduce to a simmer.
- Cover partially and cook 20 minutes, or until sweet potatoes are fork-tender.
- Remove from heat and purée using an immersion blender, or blend in batches in a standard blender.
- Return soup to low heat. Gradually sprinkle in shredded cheese, stirring until fully melted.
- Simmer to desired thickness.
- Serve hot with choice of garnishes.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded.
- Do not add cheese when the soup is boiling the high heat can cause separation.
- Caramelizing vegetables adds deeper flavor.
- Easily customize: add curry, ginger, cinnamon, or roasted garlic; swap dairy for coconut milk or cashew cream; add kale, bacon, or toppings for texture.
- Vegan option: use olive oil, vegetable broth, and nutritional yeast or cashew cream instead of cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 395
- Sugar: ~9 g
- Sodium: ~780 mg
- Fat: ~13 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~30 g
- Fiber: ~5 g
- Protein: ~9 g
- Cholesterol: ~35 mg