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Roasted Garlic and Sweet Potato Soup Recipe

Roasted Garlic and Sweet Potato Soup Recipe photo by Taste of Home

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“My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up,” says Kathy Rairigh from Milford, Indiana. You’ll love the creamy texture and flavors of garlic and thyme.

This recipe is:

Healthy

Diabetic Friendly

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Roasted Garlic and Sweet Potato Soup Recipe

Prep: 1 hour + cooling Cook: 15 min.

Yield: 10 Servings

60 15 75

Ingredients

1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
Place sweet potatoes and onions in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 440 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Roasted Garlic and Sweet Potato Soup in Light & Tasty October/November 2007

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Reviews for Roasted Garlic and Sweet Potato Soup

Roasted Garlic and Sweet Potato Soup

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(1-7) of 7 reviews

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Reviewed on Oct. 13, 2011 by Momof4inME

I made this soup this morning to have for lunch with a friend. i didn't add the parsley and thyme but did add the cinnamon and nutmeg! It is awesome!!!

Reviewed on Jan. 06, 2011 by jenwynn

I bake the sweet potatoes whole in the oven instead of cutting everything up. It takes longer to bak, but it's easier to me.

Reviewed on Nov. 14, 2010 by tibbles

Very easy to make. Nice flavor!!

Reviewed on Oct. 11, 2010 by jlhnell

It was easy to make, but I'm not too much of a fan of the parsley and thyme - I think next time I may try making it with cinnamon and nutmeg instead and see if I like it better.

Reviewed on Nov. 13, 2009 by tkarinas

This recipe comes out very very nice. I like making it and will be keeping this recipe.

Reviewed on Nov. 11, 2009 by joanneharrington

Very tasty and easy to make

Reviewed on Aug. 29, 2008 by Crackerjack49494