Warm up to a creamy bowl of Roasted Sweet Potato Soup topped with caramelized onions and a pinch of fresh thyme.
WOW! It’s COLD! I’m a born and raised Buffalo girl so I’m used to cold and snowy winters but not this cold! Anything under 32 degrees is just downright cold but when we’re talking about 0 and even -2 for the air temperatures without factoring in the wind chill it’s just FREEZING! When it’s starts warming up into the 30’s it’s going to feel like a heat wave. And for many Buffalonians that means it’s short weather again! Just ask my father! He’s one that in his younger days would be outside on a snowy day snowblowing the driveaway in shorts. He’s not the only one I’ve seen doing it. Buffalonians are pretty resilient to the cold but this weather I think is too cold for even us cold weather folks used to cold winters.
Cold days like this call for a warm bowl of soup and lots of it! I absolutely love soup even on not so cold days. Soup is my kind of comfort food. I love curling up with a bowl of soup while reading a book or binge watching Fixer Upper. What could be better than that? This Roasted Sweet Potato Soup with Caramelized Onions has leaped to the top of my favorite soup list. Seriously! I can’t stop eating it and honestly it’s one soup I constantly crave. I love creamy bisque like soups and this soup has that creamy consistency without a drop of cream! I feel like I’m indulging on a creamy bowl of soup but without the guilt. That’s my kind of soup!
This Roasted Sweet Potato Soup is made simply with sweet potatoes (obviously), onion, garlic, a can of full fat coconut milk, vegetable or chicken broth, salt and pepper. That’s it! Now before you start thinking that it’s going to be bland or boring it’s far from it! The combination of these few simple ingredients make one incredible soup!
The soup alone is perfection and actually how I first created it but as this recipe evolved I had the idea to incorporate some sweet caramelized onions to the soup which just elevated it to another level.
Now I could totally see some toasted cubes of bread topped on this soup for a little crunch but since I try not to eat bread except on occasion I opted for the caramelized onions which I absolutely love! If you don’t eat onions you could totally skip the onions but I think it really adds great flavor and texture to the soup. Another idea if you don’t want to add onions but want a little crunch is top it with some toasted walnuts or pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas, dried cranberries and nuts. It’s really good that way too! Whether you try this soup alone with nothing on top, add caramelized onions, cubes or toasted breads, or the nuts I’m pretty sure you’re going to love this soup as much as I do!
When it comes to making the onions I have two methods and it really boils down to what mood I’m in. The first method is adding the sliced onions to a second sheet pan and having them roast alongside the sweet potatoes. Lately I’ve been opting to make it that way so I can just pop everything in the oven and do my thing while everything is cooking plus I LOVE the way the kitchen smells when all the veggies are roasting in the oven. If I do it this way I periodically toss the veggies while they’re roasting so they cook evenly.
The second method is caramelizing the onions on the stove while the sweet potatoes are roasting. This gives you a little more control of the onions caramelizing and really get them soft and tender. This method works just as well as popping them in the oven but you just need to check on them a little more often. Basically if I’m feeling lazy I just pop them in the oven. The onions you see in the pictures were onions cooked in the oven.
If you are stuck in a frozen tundra like I am and you’re craving a hearty bowl of soup that’s going to warm you up and is good for you then you’re going to want to give this soup a try! If you don’t have any sweet potatoes on hand then bundle up and run to the store. It will be worth it once you do!