When the weather starts turning chilly here in Texas, I find myself craving something warm, creamy, and nourishing. That’s when my Sweet Potato and Apple Soup comes to the rescue. It’s the perfect blend of sweet and savory—almost like a hug in a bowl. The earthy sweetness of roasted sweet potatoes pairs beautifully with the tart freshness of apples, creating a soup that feels fancy enough for guests but easy enough for a weeknight dinner.
And let’s be honest—when you’ve got little ones tugging at your apron strings like I do, recipes that deliver flavor and comfort without hours in the kitchen are worth their weight in gold.
Table of Contents
Why You’ll Love This Sweet Potato and Apple Soup
- It’s comforting yet light enough not to weigh you down.
- Roasted veggies bring out that irresistible natural sweetness.
- You can make it ahead and even freeze it (just skip the cream until reheating).
- It works as a starter, a cozy lunch, or even a meatless dinner.
- Bonus: Picky eaters often love it because it’s smooth and slightly sweet.
What Does Sweet Potato and Apple Soup Taste Like?
Imagine sitting by a fireplace, spoon in hand. The soup is creamy, slightly tangy from lemon, savory from onions and celery, with a touch of apple brightness. Top it with crumbled goat cheese or feta, and suddenly you’ve got layers of flavor that feel restaurant-worthy.
Ingredients You’ll Need for Sweet Potato and Apple Soup
When making Sweet Potato and Apple Soup, the magic really comes down to simple, wholesome ingredients that bring out the best in each other. Here’s what you’ll need and why each plays an important role:
- Sweet Potatoes (2 medium, about 1 pound each): These are the star of the show. Roasting them first brings out their natural caramel-like sweetness, giving the soup its creamy body and warm golden color. If you’re a fan of recipes like my Pumpkin Sweet Potato Soup, you’ll recognize that same cozy depth of flavor here.
- Tart Apple (1 large, peeled and cored): A Granny Smith or another crisp, tangy apple works beautifully. It balances the sweetness of the potatoes and adds a subtle brightness that keeps the soup from feeling too heavy.
- Olive Oil (2 tablespoons): Just enough to roast the veggies and sauté the aromatics. You can swap in avocado oil if that’s what you have on hand.
- Onion (1 large, chopped): The flavor foundation. Once sautéed, onions add that mellow sweetness that ties everything together.
- Celery (2 stalks, chopped): Celery might seem simple, but it gives the soup a savory backbone and enhances the broth’s depth.
- Carrot (1 large, chopped): Adds natural sweetness and color. Roasting it along with the potatoes and apple makes it even more flavorful.
- Bay Leaf (1 whole): This little leaf infuses a gentle herbal note. Remember to fish it out before blending.
- Chicken Broth (5 cups): The liquid gold that carries all the flavors. If you’re vegetarian, swap for vegetable broth and you won’t miss a beat.
- Cream (1 cup): Adds a luscious, velvety finish. For a dairy-free or vegan option, coconut milk makes a fantastic substitute.
- Lemon (zest and juice of 1): The secret weapon. A touch of zest and juice brightens the entire pot, making the flavors sing.
- Salt and Pepper (to taste): Season generously—you want the flavors to pop.
- Goat Cheese or Feta (1 cup, crumbled): The finishing touch. Sprinkling tangy cheese on top creates a creamy, salty contrast that makes every bite irresistible.
How to Make Sweet Potato and Apple Soup
Making Sweet Potato and Apple Soup is simpler than you might think, but the key is giving each step a little love. Here’s a detailed walk-through so you can follow along with confidence:
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). This is where the magic begins. Roasting the sweet potatoes and apple concentrates their natural sweetness, giving the soup a rich, deep flavor that simmering alone can’t achieve.
Step 2: Prep the Produce for Roasting
Place your quartered sweet potatoes and peeled, cored apple on a lightly greased baking sheet. Spread them out so they have space to roast evenly—think golden edges, not soggy bites.
Step 3: Roast Until Tender
Slide the tray into the oven and roast for about 40 minutes, or until the sweet potatoes are fork-tender and the apple has softened. Your kitchen will smell heavenly at this point—kind of like fall wrapped in a blanket.
Step 4: Cool and Peel
Once roasted, take them out and let them cool slightly. Peel the sweet potatoes (the skins should slip off easily after roasting). This step makes the blending process much smoother later.
Step 5: Start the Flavor Base
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, celery, carrot, and bay leaf. Sauté until the vegetables are tender and fragrant, about 8–10 minutes. This builds the savory backbone that balances the sweetness of the potatoes and apple.
(Tip: If you love deep, roasted flavors, you can roast the onion and carrot alongside the sweet potatoes—just like I suggest in my Roasted Cauliflower Soup.)
Step 6: Add the Broth and Roasted Produce
Remove the bay leaf, then pour in 5 cups of chicken broth (or vegetable broth if making vegetarian). Add your roasted sweet potatoes and apple to the pot. Give everything a good stir so the flavors start mingling.
Step 7: Blend Until Smooth
Here’s where the soup transforms. Use an immersion blender right in the pot to puree everything into a creamy, velvety texture. If you don’t have one, carefully transfer the mixture to a regular blender in batches. Be sure to let the steam escape so you don’t end up with soup on the ceiling (been there, done that!).
Step 8: Add Cream and Lemon
Return the smooth soup to the pot (if you used a countertop blender). Stir in 1 cup of cream along with the zest and juice of one lemon. This brightens and balances the earthy sweetness with just the right amount of tang.
Step 9: Season Generously
Taste and adjust with salt and freshly ground black pepper. Don’t be shy—proper seasoning is the difference between a good soup and one that makes your taste buds do a happy dance.
Step 10: Warm Through and Serve
Heat the soup gently on low, making sure it doesn’t boil (boiling can cause the cream to separate). Ladle into bowls, sprinkle with crumbled goat cheese or feta, and serve with a slice of crusty bread for dipping.
⭐ Pro Tip: If you’re a fan of cozy soups, you might also love my Spicy Butternut Squash and Sweet Potato Soup. It has a little kick that pairs beautifully with the sweet potato base—another perfect recipe for chilly nights.
Tips and Tricks for Perfect Sweet Potato and Apple Soup
- Roast everything: Roasting onions and carrots along with the sweet potatoes deepens the flavor.
- Dairy-free magic: Swap cream with coconut milk—it adds a lovely richness.
- Extra spice: Try a pinch of cinnamon or cayenne for a little surprise kick.
- Make it hearty: Stir in shredded chicken or cooked lentils if you want more protein.
- Freeze smart: Leave the cream out before freezing; stir it in when reheating.
Funny mom moment: The first time I made this, my son asked, “Why are we eating apples in soup?”—and then promptly finished two bowls.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze (without cream) for up to 3 months. Thaw, reheat, and stir in cream before serving.
FAQs
Can I make this vegan?
Yes—use vegetable broth and coconut milk instead of chicken broth and cream.
What apple works best?
A tart variety like Granny Smith balances the sweetness beautifully.
Can I skip the cheese garnish?
Of course! It’s delicious on its own, but the cheese adds a nice tangy bite.
Conclusion
This Sweet Potato and Apple Soup isn’t just dinner—it’s comfort, warmth, and nourishment in one creamy bowl. Perfect for busy evenings, cozy weekends, or impressing guests without breaking a sweat.
If you love soups like this, you might also enjoy my Pumpkin Sweet Potato Soup or Spicy Pumpkin Soup.
Now grab your spoon, because once you try this recipe, it’ll become a repeat visitor on your dinner table.
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Sweet Potato and Apple Soup – The Best Comfort Food for Cold Nights
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Stovetop, Blending
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Potato and Apple Soup is a delightful blend of savory and sweet flavors, creating a comforting and satisfying meal. The soup boasts the sweet earthiness of sweet potatoes and apples’ bright, tart freshness.
Ingredients
- 2 sweet potatoes, quartered (about 1 pound each)
- 1 large tart apple, peeled and cored
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 bay leaf
- 5 cups chicken broth
- 1 cup cream
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- 1 cup crumbled goat cheese or feta cheese
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the sweet potatoes and apple on a greased baking sheet.
3. Roast for 40 minutes or until tender. Remove from oven and let cool. Peel the sweet potatoes.
4. Heat the olive oil in a soup pot over medium heat.
5. Add chopped onion, celery, carrot, and bay leaf. Sauté until vegetables are tender.
6. Remove and discard the bay leaf.
7. Add the roasted sweet potatoes and apple to the pot along with the chicken broth.
8. Use a blender or immersion blender to puree the mixture until smooth.
9. Return the soup to the pot and stir in cream, lemon zest, and lemon juice.
10. Season with salt and pepper to taste.
11. Gently heat the soup through without boiling.
12. Ladle into bowls and garnish with crumbled goat cheese or feta.
13. Serve with crusty bread or a side salad if desired.
Notes
The soup’s thickness can be adjusted by adding more or less broth.
Spices like cinnamon, nutmeg, or cayenne pepper can enhance the flavor.
To make the soup vegan, substitute cream with coconut milk and use vegetable broth instead of chicken broth.
For freezing, omit the cream and add it after reheating.
Roasting the onions, celery, and apples along with the sweet potatoes adds depth of flavor.
Add cooked chicken or lentils to increase the protein content.
