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Roasted Italian Sweet Potato Soup

 

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!
To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

  • 2large sweet potatoespeeled, and sliced in thin French-fry wedges (or 4 small sweet potatoes)
  • 2-3tbsp. olive oil
  • 1/3cup olive oil
  • Salt and pepperto taste
  • 2large cloves garlicminced
  • 1heaping tablespoon dried parsley
  • 1/4cup fresh chivessliced
  • 1/2tsp. dried thyme
  • 1/2tsp. dried rosemary
  • 1heaping tablespoon dried basil
  • 1/2tsp. dried oregano
  • 16oz. ctn. vegetable broth
  • 3cups almond milk
  • fresh thyme, oregano, basil or rosemary, for garnishif desired
  • 1/2cup roasted sweet potatoesfor garnish, if desired
  • fresh parmesan cheese shavingsfor garnish, if desired

 

Instructions

  1. Peel sweet potatoes and slice down into thin French fry-type wedges.
  2. Place in a 10×15” glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.
  3. Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.
  4. Measure 1/3 cup olive oil into a glass measuring cup.
  5. Add garlic, parsley, chives, thyme, rosemary, basil and oregano.
  6. Stir to combine.
  7. Brush potatoes with garlic-Italian seasonings mixture and spread out into pan as evenly as possible.
  8. Cover with foil, and bake about 30 minutes at 400°.
  9. Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes.
  10. Remove sweet potatoes and drippings to a large Dutch oven.
  11. If desired, set aside about half a cup for garnish.
  12. Mash potatoes with a potato masher.
  13. (Don’t make it too smooth. You’re looking to leave some texture.)
  14. Stir in vegetable broth and almond milk and heat through over low heat.
  15. Remove from heat.
  16. If desired, you can puree soup with an immersion blender at this point. See note below.
  17. Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.
  18. Add reserved roasted sweet potatoes on top of soup.

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