Sweet Potato Soup with Parmesan Toasts
You’re going to love this silky, creamy sweet potato soup served with sage Parmesan toasts. It’s an easy, delicious weeknight meal and perfect for cozy nights in.
This sweet potato soup recipe is so simple to throw together. Starting with onion, celery and carrots (which is always the best flavor-base for soups and stews) and flavoring the soup with garlic, fresh sage and a pinch of chilli flakes results in a truly delicious soup the entire family will love.
Ingredients needed
- Sweet potato.
- Onion.
- Celery.
- Carrots.
- Fresh garlic cloves.
- Fresh sage. Use half teaspoon dried sage as substitute.
- Chilli flakes / red pepper flakes.
- Vegetable broth / vegetable stock. Use chicken broth if you’re not worried about keeping this vegetarian.
- Salt and black pepper.
- Heavy Cream / whipping cream. You can use coconut milk too for a dairy-free/vegan option.
For the toasts
- Baguette. Any bread of your choice will work, use gluten-free baguette if necessary.
- Butter.
- Fresh garlic.
- Fresh sage.
- Parmesan cheese.
How to make sweet potato soup
In a large pot or Dutch oven set over medium heat, melt a few tablespoons of butter then add the chopped onion, carrots and celery. No need to chop the vegetables too fine, you’ll be blending the soup later anyway. Allow to cook until they start to soften and turn a light golden color then stir in the garlic, sage and a pinch of chilli flakes. Cook for 30 seconds then add the peeled and cubed sweet potato. Pour in the broth/stock and season with salt and pepper, to taste.
Bring the soup to a simmer then cover with a lid, reduce the heat and allow to cook gently for 20-30 minutes until the vegetables are fork-tender. Pour the cream into the soup then blend with an immersion blender. Alternatively, transfer the soup to a blender and blend until smooth. Adjust seasoning if necessary.
To make the toasts, mix the softened butter with minced garlic, finely chopped sage and grated Parmesan cheese. Slice the baguette into slices then transfer to a baking sheet. Spread the garlic sage butter over each slice of bread then transfer to a hot oven and bake for a few minutes until crisp and golden.
Serve the soup with a drizzle of cream and crispy sage leaves (optional) with the toasts.
Can I make this ahead?
This creamy sweet potato soup recipe freezes very well. Allow the blended soup to cool completely then transfer to an airtight container or freezer bag and freeze for up to 4 months. Allow to thaw in the fridge and reheat over medium-high heat until bubbling.
What to serve with sweet potato soup
The parmesan sage toasts are a delicious side dish for this creamy soup but any bread of your choice will work well.
Soup recipes
- Spicy Miso Coconut Pumpkin Soup
- Creamy Broccoli Soup with Garlic Bread Grilled Cheese
- Roasted tomato soup with grilled cheese croutons
Sweet potato soup with Garlic Parmesan toasts
Ingredients
- 1 onion chopped
- 1 celery stick/spear chopped
- 2 carrots chopped
- 4 garlic cloves sliced
- 4 sage leaves finely chopped
- pinch of chilli flakes
- 750 g (1½lb) sweet potato peeled and cubed
- 4 cups vegetable broth / stock
- 1 cup cream
- salt and pepper to taste
For the sage parmesan toasts
- 1 baguette sliced
- 3 tbsp butter softened
- 3 garlic cloves crushed
- 2 tbsp sage finely chopped
- 1 cup grated Parmesan
Instructions
- In a large pot or Dutch oven set over medium heat, melt a few tablespoons of butter then add the chopped onion, carrots and celery. No need to chop the vegetables too fine, you'll be blending the soup later anyway.
- Allow to cook until the veg starts to soften and turn a light golden color then stir in the garlic, sage and a pinch of chilli flakes.
- Cook for 30 seconds then add the peeled and cubed sweet potato. Pour in the broth/stock and season with salt and pepper, to taste.
- Bring the soup to a simmer then cover with a lid, reduce the heat and allow to cook gently for 20-30 minutes until the vegetables are fork-tender.
- Pour the cream into the soup then blend with an immersion blender. Alternatively, transfer the soup to a blender and blend until smooth.
- Season to taste.
- To make the toasts, mix the softened butter with minced garlic, finely chopped sage and grated Parmesan cheese.
- Slice the baguette into slices then transfer to a baking sheet.
- Spread the garlic sage butter over each slice of bread then transfer to a hot oven and bake for a few minutes until crisp and golden.
- Serve the soup with a drizzle of cream and crispy sage leaves (optional) with the toasts.
Hello Alida,
I love the idea of the sweet potato soup, however do I really need to add cream and are the sage leaves fresh or dried?
Thank you!
I used fresh sage but dried can be used for the toasts. The cream just adds a velvety, richer finish but isn’t technically necessary.
Hi Alida, I didn’t have any sweet potatoes, so tried this with pumpkin and it turned out delicious. Also added some chopped bacon and cooked it in with the onion mixture. Thank you for your recipe and I’ll try it next time as original recipe with sweet potato. All I can say is YUM!