Sweet, savory, and simple. This Easy Sweet Potato Soup is quite perfect on its own, but it also welcomes any of your favorite toppings.
This time around, I opted for bacon, cheese, green onion, and sour cream, those classic baked potato toppings. But, this soup is so adaptable that if you happened to be in a Tex Mex mood, you could certainly throw on some black beans, pico de gallo, and avocado. Or, if you wanted to enhance the sweetness, chopped pecans and a drizzle of maple syrup would be fabulous. OR, say you were in the mood for Indian food. Stir in some curry powder and top with cashews.
Also, let’s celebrate the fact that this soup is just plain simple to make. What you need: a pot, a large spoon, and 5 basic ingredients. The time consuming part is cooking the sweet potatoes. I opted to bake them so they caramelized, which, in my opinion, gives the soup a little more depth of flavor. But the microwave is a viable option if you’re pressed for time.
Then, to the pan goes oil, onions, and garlic. Time out for a sec…Is there anything better (in the cooking world, at least) than onions and garlic sautéing in a pan? I wasn’t a huge onion fan as a kid (who is?), but those sizzling sounds from the kitchen and the inevitable savory scent that spread throughout the whole house always meant my mom was cooking up something amazing. So it just makes sense for sautéed onion and garlic greatness to be the base of this soup.
Add in the sweet potato and broth and get your puree on until the soup is smooth and creamy. Add in a bit of water if you’d like to thin out the soup. Then, sneak yourself a sample and add salt and pepper to taste. Soup is done!
Now the fun part! Whatever mood you’re in, whatever food you’re craving, pile on those toppings. This soup is your canvas!
And now…THE VIDEO!
- 3 large sweet potatoes
- ½ tablespoon olive oil
- 1 onion, chopped
- ½ teaspoon salt
- 2 cloves garlic, chopped
- 2 cans (14.5 ounces each) chicken or vegetable broth
- Salt and pepper to taste
- Sour cream
- Bacon bits
- Shredded cheese
- Chopped green onions
- Cook the sweet potatoes: Preheat the oven to 400 degrees. Pierce each sweet potato with a fork, place on a baking sheet, and bake in the oven for about 45 minutes until the potatoes are fork tender. Alternatively, you can microwave the potatoes on high for about 8-10 minutes, flip them over, and microwave for another 8-10 minutes until fork tender. Let the potatoes cool. Then, remove the skin.
- Prepare the soup: Add the olive oil to a large pot over medium heat. Once heated, add the onion and sprinkle with salt. Sauté the onion for 3-4 minutes until softened. Then, add the garlic and cook for another minute. Add in the sweet potato and break it up into chunks with a wooden spoon. Pour in the chicken broth and bring to a boil. Then, reduce the heat to low. Puree the soup with an immersion (or regular) blender until smooth. Add in water, ½ cup at a time, to thin out the soup, if needed. Add salt and pepper to taste.
- Add toppings: Pour the soup into bowls and top with sour cream, bacon bits, shredded cheese, and green onions.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 115 Fat: 2g Carb: 19.9g Fiber: 3g Protein: 4.8g Sugar 4.7g Sodium: 678mg
Deb A says
Krista, this soup looks amazing…. I love how you can personalize it depending what mood you are in for toppings! So nice to meet you – your blog is lovely!
Thank you so much! It’s been a pleasure meeting you! Thanks so much for letting me try out your lens today! Your blog is just darling –can’t wait to try out some of your recipes!