Sweet Potato and Vegetable Soup is a cozy bowl packed with tender sweet potatoes, carrots, celery, and a splash of herbs that bring everything together. This soup is both hearty and bright, with just enough sweetness from the potatoes to make every spoonful comforting and satisfying.
I love making this soup when the weather starts to cool down because it feels like a warm hug in a bowl. One of my favorite tips is to let the soup simmer slowly so all the flavors meld perfectly and the sweet potatoes turn silky soft. It makes such a difference and keeps me coming back for seconds every time.
For serving, I like to add a little swirl of plain yogurt or a sprinkle of fresh parsley on top—it adds a fresh touch and a bit of creaminess that balances the sweetness nicely. Pair it with some crusty bread and you’ve got a simple, wholesome meal that everyone at the table will enjoy.
Key Ingredients & Substitutions
Sweet Potatoes: They add natural sweetness and a creamy texture when cooked. If you don’t have sweet potatoes, you can try butternut squash or pumpkin for a similar effect.
Vegetables: Onion, celery, carrot, and zucchini form the soup’s base. Feel free to swap in other veggies like bell peppers or green beans depending on what you have.
Diced Tomatoes: They bring acidity and depth. Canned or fresh tomatoes both work well here. Use crushed tomatoes for a smoother texture if preferred.
Herbs: Rosemary and thyme offer earthy, fragrant notes. Fresh herbs are ideal, but dried versions are handy and still flavorful in soups.
Vegetable Broth: This is key for the soup’s body. If you want a thinner broth, add water instead, then adjust seasoning to keep flavor balanced.
How Can I Make the Vegetables Tender Without Losing Their Shape?
Cooking vegetable soup so veggies are tender but still hold their shape can be tricky. Here’s what I do:
- Start by sautéing the onions, garlic, celery, and carrots first. These take longer to cook, so this step softens them gently without breaking down.
- Add sweet potatoes and zucchini after a few minutes; these cook faster and can get mushy if added too early.
- Simmer on low heat, covered, to let flavors blend and veggies soften evenly without bubbling hard, which can break them apart.
- Check tenderness with a fork near the end. If some pieces are done sooner, remove them to prevent overcooking.
Equipment You’ll Need
- Large soup pot or Dutch oven – great for even heating and simmering all the veggies together.
- Wooden spoon – perfect for stirring without scratching the pot.
- Chef’s knife – sharp and sturdy for easy chopping of sweet potatoes and other vegetables.
- Cutting board – keeps your workspace clean and safe while prepping ingredients.
- Ladle – handy for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Add a can of chickpeas for extra protein and texture; they warm up nicely in the broth.
- Stir in some curry powder or smoked paprika to give the soup a warm, spicy twist.
- Blend half the soup for a creamier texture, leaving the rest chunky for contrast.
- Toss in fresh spinach or kale at the end for added color and nutrients—it wilts quickly in hot soup.
Sweet Potato and Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 2 medium sweet potatoes, peeled and diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your vegetables and 30 minutes to simmer, making it a total of around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Heat the olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for about 3-4 minutes until softened and fragrant.
2. Add Celery and Carrots:
Stir in the diced celery and carrots and cook for another 5 minutes, stirring occasionally to soften the veggies evenly.
3. Add Sweet Potatoes and Zucchini:
Mix in the diced sweet potatoes and zucchini, cooking for 3-4 minutes to combine flavors and start softening the vegetables.
4. Add Liquids and Herbs:
Pour in the diced tomatoes with their juice along with the vegetable broth. Add rosemary and thyme and stir everything together.
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the sweet potatoes and vegetables are tender.
6. Final Seasoning and Serve:
If you used fresh rosemary, remove the sprig now. Season the soup with salt and freshly ground black pepper to your liking. Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm with crusty bread or your favorite side.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can! Just thaw frozen vegetables before adding them to the pot to avoid extra water diluting the flavor. Adjust cooking time slightly as frozen veggies may soften faster.
How Can I Make This Soup Creamier?
For a creamier texture, blend half or all of the soup with an immersion blender or in batches in a regular blender. You can also stir in a splash of coconut milk or cream before serving.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make This Soup Vegan?
Absolutely! This recipe is already vegan since it uses vegetable broth and olive oil. Just double-check your broth label to ensure it contains no animal products.
