Creamy Roasted Sweet Potato Pear Soup

A bowl of roasted sweet potato pear soup topped with microgreens, chopped walnuts, and red pepper flakes.

No ratings yet

This creamy Roasted Sweet Potato Pear Soup is a cozy fall soup made with roasted sweet potatoes, juicy Bartlett pears, ginger, thyme, and balsamic vinegar. A seasonal fall soup recipe with the perfect earthy balance of savory and sweet.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: Healthy

Keyword: Creamy Roasted Sweet Potato Pear Soup

Servings:

Calories: 220kcal

Equipment

Ingredients

4 Pears chopped
2 Sweet potatoes medium, chopped
6 cloves Garlic
1 Onion chopped
2 tbsp Olive oil
64 oz Vegetable broth
1 tbsp Rosemary chopped
1 tbsp Thyme chopped
2 tbsp Dried basil
1 tbsp Ginger minced
1/2 tsp Cardamon
Salt to taste
1/2 tsp Red pepper flakes
1/3 cup Balsamic vinegar

Instructions

Preheat the oven to 425°F.
2. Cube the sweet potatoes and place them on a baking sheet (no need to peel them). Toss them with a little olive oil and roast until tender and browned around the edges, about 25–30 minutes.
3. While the sweet potatoes are roasting, sauté the onion in a large pot with olive oil until soft and translucent.
4. Add the garlic, ginger, rosemary and thyme and cook for another minute.
5. Chop the pears. Add them to the pot along with the roasted sweet potatoes.
6. Pour in the vegetable stock and add cardamom. Bring everything to a gentle simmer. Let it cook for about 30 minutes.
7. Add salt, red pepper flakes, then blend until completely smooth. I use an immersion blender or VitaMix.
8. Finally, stir in the balsamic vinegar. Taste before adding more salt. You want the soup to taste balanced, not overly sweet.

Nutrition