Easy Cream of Sweet Potato Soup
Creamy, velvety, and irresistibly comforting, this Easy Cream of Sweet Potato Soup is the perfect recipe for cozy nights or a quick weekday meal. Made with wholesome ingredients like tender sweet potatoes, caramelized onions, and warming spices like cinnamon and nutmeg, this soup boasts a subtle sweetness balanced by rich, savory flavors. A splash of heavy cream adds luxurious texture, while the option to garnish with fresh parsley provides a vibrant pop of color. Ready in just 45 minutes, this one-pot wonder is ideal for busy home cooks seeking an effortless yet impressive dish. Serve it warm with crusty bread or a light salad for a complete, satisfying meal. Perfect for fall or winter, this comforting sweet potato soup is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Peel the sweet potatoes and cut them into roughly 1-inch cubes.
Chop the onion into small pieces and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic, cinnamon, and nutmeg, then cook for 1 minute until fragrant.
Add the sweet potato cubes to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are very tender.
Using an immersion blender, purée the soup until smooth. (Alternatively, transfer the soup to a countertop blender in batches and blend until smooth, being careful with the hot liquid.)
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste, if necessary.
Simmer the soup for another 5 minutes over low heat, stirring occasionally.
Ladle the soup into bowls, garnish with fresh parsley (if using), and serve warm.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 42.2 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1914 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
