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

Roasted Garlic and Sweet Potato Soup Recipe

Publisher Photo
“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.
TOTAL TIME: Prep: 1 hour + cooling Cook: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 1 hour + cooling Cook: 15 min.
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
  4. 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.
  5. 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).
Originally published as Roasted Garlic and Sweet Potato Soup in Light & Tasty

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.

Reviews for Roasted Garlic and Sweet Potato Soup

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 29, 2013

I just made this recipe and then had two servings...it is delicious! I did not add the spices. I read the one review who said cinnamon and nutmeg went well, so I was going to add those spices. But after tasting how good it was without, I just let it be. I did add extra garlic, and I put salt and pepper on the sweet potatoes and onions as they roasted. I also strained my garlic mixture as my garlic was a little on the old side and it had some hard spots on it. Anyhow, I highly recommend this soup!

MY REVIEW
Reviewed Oct. 27, 2013

Love the recipe. I roasted the sweet potatoes and garlic, but cooked the onions in a large skillet, adding the dried thyme, salt and pepper and a pinch of red pepper flakes. When the sweet potatoes were done I added them to the onion mixture with the chicken broth. Great idea for sweet potatoes. Yummy soup!

MY REVIEW
Reviewed Oct. 13, 2011

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!!!

MY REVIEW
Reviewed Jan. 6, 2011

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.

MY REVIEW
Reviewed Nov. 14, 2010

Very easy to make. Nice flavor!!

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