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Easy Sweet Potato Soup Recipe

This scrumptious, super easy sweet potato soup only needs a handful of ingredients. No cream necessary, it can be made vegan/vegetarian using vegetable stock or with chicken stock.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: dairy free sweet potato soup, easy sweet potato soup, sweet potato soup, vegetarian sweet potato soup
Servings: 4 people
Calories: 437kcal


  • 2 TBS grapeseed or olive oil
  • 3/4 cup chopped sweet onion
  • 4 cups vegetable stock
  • 2 large sweet potatoes peeled and diced (2 heaping cups)
  • 2 TBS brown sugar maple syrup or maple flakes
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • A few shakes of ginger
  • Kosher salt &black or white pepper to taste
  • A few shakes of Cayenne pepper if you want a little heat
  • Cinnamon & Sugar Croutons
  • 1-2 TBS butter or no butter, see Notes
  • 1 1/2 cups bread on the stale side is good bread torn or cut into small chunks, crusts work great
  • 1/2 TBS sugar
  • 1/2 tsp cinnamon


  • Vegetarian Sweet Potato Soup
  • Saute onions in oil over medium heat in a medium-sized pot until they are wilted and translucent, about 4 minutes.
  • Add in your stock and your sweet potatoes and simmer until potatoes are tender. Remove from heat and allow the soup to cool a bit.
  • Use an immersion blender or carefully pour your soup into your blender and puree soup (place a dish towel over the lid of the blender in case of warm soup splattering up out of the lid).
  • Rinse your pot clean, then return soup to the pot. Taste the soup. The sweetness of sweet potatoes (or yams) varies.
  • If you want it a little sweeter add in 1-2 TBS of brown sugar or more to taste. Just keep tasting till its where you want it to be. I like my sweet potato soup to be sweet with a hint of spice.
  • Add in a bit of cinnamon, ginger and if you like a little heat, red (Cayenne) pepper).
  • Taste and adjust to your liking as you go.
  • You can also add some milk or half and <g class="gr_ gr_120 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="120" data-gr-id="120">half</g> in to make it more luxurious OR you can thin it out more with additional vegetable stock.
  • Cinnamon & Sugar Croutons
  • Melt your butter in a large skillet over med-low heat, add in the <g class="gr_ gr_1419 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="1419" data-gr-id="1419">torn</g> bread, and toss it around. add in the sugar and toss until combined. Stir continuously over medium heat until croutons begin to crisp up, being careful not to burn them. OR you can toss the bread with the butter (or no butter...see Notes) and pop them in the oven at 375 degrees until dried up and crisp, tossing occasionally(about 20 minutes). Store in an airtight mason jar, container or baggie until ready to use. These keep for a week.
  • You can also make these without butter, see Notes.


You really can't mess this soup up!
Size and sweetness of sweet potatoes vary (yes you can also use yams). So add as much or as little brown sugar/maple syrup as you like). The same goes for liquid. Add more if you want it thinner. if you feel your sweet potatoes are small, then start with only 3 cups of broth and add more later after you puree the soup.
You can also choose to add in milk, half and half or cream to make the soup more luxurious however this soup really doesn't need it..
If you don't want to toss them bread for the croutons in butter, you don't have to. Simply season them with cinnamon and sugar and bake them in a 250-degree oven until crisp.


Serving: 4people | Calories: 437kcal | Carbohydrates: 71g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 1465mg | Potassium: 424mg | Fiber: 6g | Sugar: 19g | Vitamin A: 9811IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 4mg