This post contains affiliate links. Please see our disclosure policy.
This rich, silky Sweet Potato Soup is savory, cozy, and secretly packed with plant-based protein—without a drop of cream. It’s the kind of soup that feels indulgent while still being nourishing—perfect for chilly nights, dinner parties, or anytime you want a bowl of comfort that actually delivers on flavor.
For more healthy sweet potato recipes, check out my Chili-Lime Glazed Sweet Potatoes, Vegan Sweet Potato Biscuits, and Sweet Potato Hummus.
Quick Look: Sweet Potato Soup
- 🔪 Prep Time: 15 minutes
- 🔥 Cook Time: 30 minutes
- 🍽 Total Time: 45 minutes
- 👨👩👧👧 Serving: 4 servings
- 🌱 Calories: 313 per serving
- 🫘 Protein: 8 grams per serving
- 🍠 Dietary breakdown: Vegan, gluten-free, dairy-free, and allergen-friendly.
- 😋 Flavor Profile: Savory and earthy, with a touch of natural sweetness from the sweet potato.
- ✅ Difficulty: Beginner-friendly soup recipe guided by step-by-step photos.
Summarize & Save This Post With
Table of Contents
People Love This Recipe ⭐️⭐️⭐️⭐️⭐️
If you try this Sweet Potato Soup recipe, please leave your rating and review below!
This vegan sweet potato bisque is rich, savory, and undeniably cozy, with an earthy flavor balanced by the natural sweetness of sweet potatoes. Silky smooth and deeply satisfying, it’s the kind of soup that feels indulgent while still being nourishing.
The secret to its luxurious texture? White beans. Blended into the soup, they create an ultra-creamy consistency while adding plant-based protein and fiber—no cream required. I finish it with crispy rosemary white beans for a crave-worthy contrast of textures and a savory crunch that takes this soup from good to unforgettable. One spoonful, and you’ll understand why this truly is the best sweet potato soup.
It’s lovely served with a Baby Kale Salad, or my Vegan Caesar Salad (which I think is the best caesar ever).
Key Ingredients
Sweet Potatoes: These tubers are naturally sweet with a silky texture when cooked and pureed, giving the soup a fantastic consistency and taste. Peel and cube the potatoes before starting.
White Beans: This is the secret ingredient in this healthy sweet potato soup, ensuring that it is creamy and rich while still plant-based and healthy! Use canned or homecooked cannellini or navy beans (check out this recipe on How To Cook Beans). If using canned, drain and rinse them before using.
Vegetable Bouillon Paste: For depth and savory flavor. I recommend vegetable Better Than Bouillon paste. If you don’t have vegetable bouillon paste, use homemade vegetable stock or store-bought vegetable broth.
Rosemary: Fresh chopped rosemary adds herbaceous dimension to the crispy beans. If you don’t have fresh, you can substitute 1/2 teaspoon of dried.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Try out any of the following ingredient swaps and additions to pair sweet potato white bean soup with your meal or use up leftover veggies:
Extra Creamy: Make next-level creamy sweet potato soup by adding up to 1 cup of unsweetened coconut milk or oat milk with the sweet potatoes. Reduce the broth by the amount of non-dairy milk you add.
Different Vegetables: Sauté celery and carrots with the onions and garlic for extra savory flavor, or swap chopped butternut squash or Yukon potatoes for all or part of the sweet potatoes. If you’re looking for a similar pureed soup with veggies and beans, also try my amazing Chickpea Soup recipe!
Add Fruit: Simmer a peeled and cubed apple or firm pear with the sweet potatoes for a naturally sweet finish.
Extra Spicy: Layer in heat by sautéeing 1/2 teaspoon of red pepper flakes with the onions and garlic, or drizzle the soup and beans with chili oil before serving.
How to Make Sweet Potato Soup
- Sauté aromatics. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the minced garlic and onion and sauté for 3-5 minutes until the onions turn translucent.
- Add vegetables and beans. Add the sweet potatoes, beans, and veggie broth (or water and bouillon paste). Stir well.
- Simmer. Bring the mixture to a boil. Reduce the heat to a simmer over medium-low and cook for 20 minutes or until the potatoes are tender.
- Season and blend. Remove the pot from the heat and stir in the black pepper and cayenne. Use an immersion blender to puree until silky smooth. Or use a countertop blender to puree.
- Ladle the soup into bowls and garnish with the crispy white beans (step-by-step instructions for making these below). I also garnished my bowls with roasted sweet potatoes that I sliced thinly.
Optional: Crispy White Beans Topping
Make the crispy white beans while the soup cooks.
- Season white beans. Add the beans and tablespoon of olive oil to a medium-sized mixing bowl. Toss the beans gently to coat in the oil. Sprinkle the beans with the chopped rosemary, garlic powder, smoked paprika, salt, and pepper. Gently toss until combined.
- Roast. Spread the beans on the prepared baking sheet and roast for 20 minutes. Or, add them to an air fryer basket and air fry at 375°F for 15 minutes. Stir or shake the beans 1-2 times throughout the cooking time if needed, and cook until crispy.
Jenné’s Recipe Tips
Immersion blender or high speed blender. For the silkiest texture, use a high speed blender to blend the soup. Before blending, let the soup cool until safe to transfer to the blender. Blend until smooth, but remove the center cap from the blender’s lid and cover with a kitchen towel to allow steam to escape as it blends. I love using an immersion blender to avoid dirtying more dishes, but it will require a longer blending time.
Prep the ingredients before you start. The cooking process moves quickly, so have the vegetables chopped, the beans rinsed and drained, and the broth and spices measured before cooking.
Multitasking the beans and soup. If making the crispy bean topping, roast or air fry the beans as the soup simmers.
Serving Suggestions
Make it a complete meal by serving this sweet potato and white bean soup with:
If you love sweet potatoes, check out my roundup of 50+ Sweet Potato Recipes!
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Leftover sweet potato vegetable soup can also be frozen for up to 3 months. Cool it to room temperature before transferring it to a freezer-safe container and freezing.
- Reheating: Warm the soup over medium-low heat on the stovetop or in 1-minute bursts in the microwave, stirring occasionally, until hot. It is natural for the soup to thicken during storage; add a splash of broth or water if needed to thin it.
Sweet Potato Soup FAQs
Cooked white beans are a perfect replacement for cream in sweet potato soup. They have a naturally creamy texture that creates a silky bisque when the soup is blended. To make it even creamier, stir in a cup of unsweetened coconut milk or oat milk (which has a more neutral flavor) when you add the vegetable broth. Reduce the broth by the amount of coconut or oat milk that you add.
Sweet potato soup is savory with just the right balance of natural sweetness. You can make it even more savory by replacing half of the sweet potatoes with yukon potatoes. Or make it sweeter by adding 1/2-1 cup of peeled cubed apple along with the potatoes.
Sweet potato soup and other vegan bisques are the perfect soups for freezing. Soup can be kept in the freezer in a freezer-safe bag for up to 3 months. I love making a big batch of this Sweet Potato Soup, Curried Parsnip & Carrot Soup, Butternut Squash Lentil Soup, or Kabocha Squash Soup and freezing half for later. These freezer containers allow for convenient portioned freezing.
Grainy sweet potato soup is a sign that it hasn’t been blended long enough. Continue to blend until it is smooth. Depending on your blender, this may take at least 5 minutes. Use a high speed blender for the creamiest texture.
This sweet potato soup is not just healthy, but it’s also filling thanks to the addition of protein-rich white beans. Sweet potato soup is rich in beta-carotene, vitamin C, complex carbohydrates, and dietary fiber.
Top sweet potato soup with crispy white beans, or with this crispy chickpeas recipe. For a zesty finish, top the soup with gremolata too. Add some heat with Moroccan harissa, Ethiopian Berbere, or chili oil. Or keep it simple and garnish with fresh parsley.
More Hearty Vegetable Soup Recipes
Soups & Stews
Instant Pot Black Bean Soup
Recipes
Cure-All Vegan Lentil Soup
Soups & Stews
Vibrant Beet Soup with Sweet Potatoes
Soups & Stews
Vegan Butternut Squash Soup with Coconut Milk
If you tried this Sweet Potato Soup recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Save now, cook later.
We’ll email this post to you, so you can come back to it later!
Silky Sweet Potato Soup
Video
Equipment
- high-speed blender or immersion blender
Ingredients
Sweet Potato Soup
- 3 tbsp extra virgin olive oil, or avocado oil
- 2 cloves garlic, minced
- ½ yellow onion, diced (about 1/2 cup)
- 2 medium sweet potatoes, or about 2 lbs, peeled and cubed
- 2 cups cooked cannellini or navy beans, or one 14-oz can, drained and rinsed
- 1 tbsp vegetable bouillon paste
- 3-4 cups water or vegetable broth, plus more to thin as needed. Omit vegetable bouillon paste if using vegetable broth
- 1 tsp black pepper
- ½ tsp cayenne pepper
Crispy White Beans (Optional)
- 1 14 oz can cannellini or navy beans, drained and rinsed
- 1 tbsp extra Virgin Olive Oil
- 1 tsp chopped fresh rosemary
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
Sweet Potato Soup
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the minced garlic and onion and sauté for 4-5 minutes until the onions turn translucent.
- Add the sweet potatoes, beans, bouillon paste, and water (or use broth and omit bouillon paste). Stir well. Bring the mixture to a boil. Reduce the heat to a simmer over medium-low and cook for 20 minutes or until the potatoes are tender.
- Remove the pot from the heat and stir in the black pepper and cayenne. Let the soup cool for 5-10 minutes. Use an immersion blender to blend until creamy and smooth. Or use a blender: When the soup is cool enough to handle, carefully transfer it to a blender. Remove the lid vent, drape it with a clean dish towel, and blend on medium speed until smooth and creamy.
- Season to taste with salt.
- Serve the soup hot, garnished with crispy white beans if desired.
Crispy White Beans (Optional)
- You can bake or air fry the beans. If using the oven, preheat it to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Add the beans and tablespoon of olive oil to a medium-sized mixing bowl. Toss the beans gently to coat in the oil. Sprinkle the beans with the chopped rosemary, garlic powder, smoked paprika, salt, and pepper. Gently toss until combined.
- Spread the beans on the prepared baking sheet and roast for 20 minutes. Or, add them to an air fryer basket and air fry at 375°F for 15 minutes. Stir or shake the beans 1-2 times throughout the cooking time if needed, and cook until crispy.
Notes
- Multitasking the beans and soup. If making the crispy bean topping, season and roast or air fry the beans as the soup simmers for seamless serving.
- Prep the ingredients before you start. The cooking process moves quickly, so have the vegetables chopped, the beans rinsed and drained, and the broth and spices measured before cooking.
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Leftover sweet potato vegetable soup can also be frozen for up to 3 months. Cool it to room temperature before transferring it to a freezer-safe container and freezing.
- Reheating: Warm the soup over medium-low heat on the stovetop or in 1-minute bursts in the microwave, stirring occasionally, until hot. It is natural for the soup to thicken during storage; add a splash of broth or water if needed to thin it.
This is one of my favorite soups! I never skip the crispy beans on top, because they give it such a nice texture––almost like croutons. Spice lovers should try this soup with add a teaspoon of cayenne pepper or crushed chili flakes to the beans before roasting 🔥
Greetings,
The pictures and the recipes themselves have me excited about making the soups. Thank you for sharing them, and I look forward to making the soups (and other recipes).
Wonderful! I hope you enjoy the recipe.
Thanks for your comment!
I am in love with the roasted white beans. I am inspired to eat more vegetarian lunch and this recipe makes it easier for me to do so. Thank you for sharing.
Gook luck with your goals to eat more veg! I’m so glad you liked this recipe.
In a world of recipes and cooks I like you the best
I need easy inspiration daily and I get that from you
30 years vegan for the animals and each evening a different exciting meal is always my daily goal
You also make me smile .
Now about this soup.. it’s gonna be another winner
THANK YOU from Linda in Ireland
Awww, thank you, Linda!! Sending you love from Atlanta, Georgia
In a world of recipes and cooks I like you the best
I need easy inspiration daily and I get that from you
30 years vegan for the animals and each evening a different exciting meal is always my daily goal
You also make me smile .
Now about this soup.. it’s gonna be another winner
THANK YOU from Linda in Ireland
I just finished cooking this recipe. This is so delicious. I will make it again. THANKS!
This is SOOO delicious! Initially I was afraid it would taste too sweet potatoey (silly of me, I know) but it’s perfection. I added 2 tsp of salt to the soup and I’m in love. Thank you for this creation to share with the family for Thanksgiving <3
Made this for dinner tonight and it was so good! The crispy beans were so tasty I had trouble not eating them all while the soup was cooking.
I made the Sweet Potato Bisque soup with crispy beans and it is delicious. I have really enjoyed this. The recipe is simple, the taste is great, and the meal is hearty. This is a go-to blog that I frequently visit as I continue my vegan journey.
Yuuuuuu-UM! Made this today, eating it right now, and loving it! Especially like the fiery kick from the cayenne and the crunch contrast with the roasted beans. So pantry-friendly, warm and comfy. Thank you!
Is there an instapot version of this?
Thank you