Roasted Sweet Potato And Corn Soup Recipe

Name: Roasted Sweet Potato And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potato, peeled and cut into 1/2 inch pieces; 1 cup frozen corn, thawed; 1 celery rib, finely diced; 1/2 onion, finely diced; 1 garlic clove, minced; 1 teaspoon dried thyme; 6 cups chicken broth or 6 cups vegetable broth; 1 potato, peeled and cubed; 1/2 teaspoon dried parsley; salt and pepper; olive oil

Servings: persons

1
Preheat oven to 425.
2
On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
3
In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
4
Add garlic and thyme and cook another minute.
5
Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
6
Add sweet potatoes and parsley and simmer another 5 minutes.
7
Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

810

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb sweet potato, peeled and cut into 1/2 inch pieces, 1 cup frozen corn, thawed, 1 celery rib, finely diced, 1/2 onion, finely diced, and more.

Yes, Roasted Sweet Potato And Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Sweet Potato And Corn Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions