Sweet Potato Vegetable Soup is a cozy and colorful bowl filled with tender chunks of sweet potato, fresh veggies, and a hint of warm spices. It’s like a hug in a bowl—comforting and just a little sweet, with a smooth, rich texture that feels good from the very first spoonful.
I love making this soup on chilly days when I need something warm and nourishing but not too heavy. It’s packed with vegetables that soak up all those cozy flavors, and the sweet potatoes add a natural sweetness that makes every bite inviting. I usually add a pinch of cinnamon or a dash of smoked paprika to give it a little extra personality.
One of my favorite ways to enjoy this soup is with some crunchy bread or a sprinkle of fresh herbs on top. It’s perfect for a simple lunch or as a starter for dinner, and it always feels like a little celebration of wholesome home cooking. Plus, it’s great for leftovers—if it lasts that long!
Key Ingredients & Substitutions
Sweet Potatoes: These give the soup its natural sweetness and soft texture. If you don’t have sweet potatoes, you can use butternut squash or pumpkin for a similar effect.
Vegetables: Onion, celery, and garlic build the base flavor here. Feel free to add carrots or bell peppers if you like. They add extra color and a little sweetness too.
Greens: I use spinach or kale for a fresh, slightly bitter contrast. Swiss chard or collard greens work well too.
Diced Tomatoes & Broth: Canned diced tomatoes add a bit of acidity and depth. Vegetable broth is best for the flavor, but chicken broth can work if you’re not vegetarian.
Herbs & Spices: Thyme and basil give an earthy note—dried or fresh both work. A pinch of smoked paprika or cinnamon can add a warm twist if you want to experiment.
How Do You Cook Sweet Potatoes to Keep Their Shape but Make Them Tender?
Sweet potatoes can turn mushy if cooked too long or at too high a heat. Here’s what I do:
- After sautéeing onions and celery, add the sweet potatoes and cook all together in broth at a simmer, not a boil.
- Cover the pot so the steam helps cook the potatoes evenly.
- Check after 20 minutes with a fork—potatoes should be tender but still hold their shape.
- A gentle simmer instead of a rapid boil keeps the chunks intact and helps develop flavors.
This way, your soup will have nice, soft, but not falling-apart sweet potato pieces, making every spoonful satisfying!
Equipment You’ll Need
- Large soup pot – perfect for cooking all the veggies evenly and simmering the soup gently.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping potatoes and other veggies safely.
- Cutting board – a stable surface for prepping your ingredients.
- Ladle – makes serving your soup easy and mess-free.
Flavor Variations & Add-Ins
- Add a can of chickpeas or white beans for extra protein and creaminess.
- Mix in a teaspoon of curry powder or cumin for a warm, spiced twist.
- Top with shredded cheddar or crumbled feta for a rich cheesy note.
- Stir in cooked sausage or diced cooked chicken for added heartiness.
How to Make Sweet Potato Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium sweet potatoes, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 cup corn kernels (fresh or frozen)
- ½ cup green peas (fresh or frozen)
- 1 cup chopped spinach or kale
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your veggies and about 25-30 minutes to cook, so the total time is roughly 35-40 minutes until it’s ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and celery and cook for about 5 minutes until they’re soft and fragrant. Then add the minced garlic and cook for another minute.
2. Add the Veggies and Tomatoes:
Stir in the cubed sweet potatoes, cubed potato, corn, green peas, and the diced tomatoes with their juice. Mix everything well.
3. Simmer the Soup:
Pour in the vegetable broth and sprinkle in the dried thyme and basil. Stir gently, bring to a boil, then lower the heat. Cover and let it simmer for 20-25 minutes, until the potatoes are tender.
4. Finish with Greens and Seasoning:
Add the chopped spinach or kale, cooking for another 5 minutes until wilted. Taste the soup and season with salt and black pepper as you like.
5. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle with fresh parsley or cilantro for a fresh, vibrant finish. Enjoy your warm and nourishing bowl of sweet potato vegetable soup!
Can I Use Frozen Vegetables for This Soup?
Yes, frozen corn, peas, and greens work perfectly! Just add them in at the same steps as fresh vegetables. If using frozen greens, slightly reduce the cooking time to prevent overcooking.
How Can I Store Leftover Sweet Potato Vegetable Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup in Advance?
Absolutely! This soup tastes even better the next day as the flavors meld. Prepare it fully, then refrigerate and reheat when ready to enjoy.
What Can I Use Instead of Vegetable Broth?
If you don’t have vegetable broth, you can use chicken broth or even water with added herbs and spices to boost flavor. Just adjust the seasoning to taste.
