Roasted Sweet Potato and Onion Soup Recipe
Roasted Sweet Potato and Onion Soup

If you crave a little less frantic activity and a little more together time, plan a dinner around roasted vegetables.

Put the ingredients in the oven and settle back with a glass of wine and some conversation. As you relax -- no fussing over a pot on the stovetop -- an entree is coming together.

Oven heat does wonderful things for vegetables. Roasting not only tenderizes; it also concentrates flavors so you're getting sweeter, richer tasting vegetables. You'll especially notice the enhancement with root vegetables, such as potatoes, sweet potatoes, parsnips and carrots as well as onions.

To roast onions and other root vegetables, cut into uniform-size pieces and lightly drizzle with oil.

For vegetables you're serving as the main course -- say, with a sprinkling of goat cheese and chopped walnuts -- season with salt, pepper and a pinch of your favorite herbs before roasting. If you're using the vegetables as the base for another dish, such as the following Roasted Sweet Potato and Onion Soup, omit the seasonings.

Prepare the vegetables as directed, then add thyme and hot-smoky chipotle chili powder for a rich and robust main-course soup. Ham adds another dimension of flavor, but you may omit the meat and use vegetable broth if you prefer.

Roasted Sweet Potato and Onion Soup

Makes 2 servings

Preparation time: 10 minutes

Cooking time: 55 minutes

Recipe Ingredients

1 large sweet potato, peeled and cut into 6 wedges

1 medium red onion, cut into 8 wedges

1 tablespoon canola oil

2 cups chicken broth, divided

1/8 teaspoon crushed, dried thyme

1/8 teaspoon chipotle chili powder

4 ounces ham steak, cut into bite-size dice (see note)

1/4 teaspoon pepper or to taste

Salt to taste (optional)


Place potato and onion wedges in roasting pan. Drizzle with oil.

Roast in preheated 400 F oven for 45 minutes or until vegetables are very tender.

Combine roasted vegetables with 1/2 cup of the broth in a blender.

Puree. Spoon puree into large pot.

Add the remaining 1 1/2 cups broth, thyme, chili powder, ham and pepper.

Cook over very low heat for 10 minutes, stirring occasionally.

Taste and add salt if desired.


Note: If desired, use turkey ham steak, which is lower in fat.

Each serving has: 226 calories; 9 grams total fat; 13.5 grams protein; 43 grams carbohydrates; 35 milligrams cholesterol; 975 milligrams sodium and 5.5 grams dietary fiber.


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Roasted Sweet Potato and Onion Soup

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