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Roasted Garlic and Sweet Potato Soup

 Roasted Garlic and Sweet Potato Soup
“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.
10 ServingsPrep: 1 hour + cooling Cook: 15 min.


  • 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


  • 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

2 of 2

Roasted Garlic and Sweet Potato Soup (continued)

Directions (continued)

  • 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.