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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.
  • Total Time
    Prep: 1 hour + cooling Cook: 15 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 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 15x10x1-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.
Nutrition Facts
1 cup: 109 calories, 2g fat (0 saturated fat), 0 cholesterol, 440mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Average Rating:
  • Appy_Girl
    Oct 3, 2019

    Very easy recipe that yields outstanding results. It’s all about the roasted veggies. It just make this soup so rich and wonderful. Like Jill I added a wee bit of heavy cream at the end. Fabulous. VFE. It’s a must try.

  • az_jill
    Dec 23, 2014

    Fabulous! I did add just a touch of cream but would be wonderful either way! I had an old recipe similar to this one and this is easier & yummier!

  • bethos
    Oct 29, 2013

    I just made this recipe and then had two 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!

  • LovetocookinNC
    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!

  • bettyloua
    Nov 8, 2012

    No comment left

  • Momof4inME
    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!!!

  • jenwynn
    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.

  • niteshrd
    Nov 24, 2010

    No comment left

  • tankala13
    Nov 24, 2010

    No comment left

  • testprofile
    Nov 24, 2010

    No comment left