Roasted Garlic and Sweet Potato Soup

This soup is a wonderful way of enjoying sweet potatoes, especially from the garden. You'll love the creamy texture and flavors of garlic and thyme.


2 1/2 quarts (10 servings)


1 whole garlic bulb
3 teaspoons olive oil, divided
2 1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch
2 large onions, cut into wedges
6 cups Progresso® Reduced-Sodium Chicken Broth, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper


Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.

Preheat oven to 425°F (218°C). Grease a 15 x 10 x 1-inch baking pan with cooking spray. Place sweet potatoes and onions in prepared baking pan. Drizzle with remaining oil; toss to coat.

Bake garlic and vegetables for 30 to 35 minutes or until tender. Cool for 10 to 15 minutes.

Place 1 1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.

In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 30 minutes
Cooling Time: 10 minutes
Cook Time: 15 minutes

Nutritional Information

1 cup equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 440 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 1/2 starch, 1/2 fat.

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