Silky Sweet Potato Soup

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4.83 from 40 votes

Sweet Potato Soup is creamy, dreamy, and healthy, thanks to white beans! This soup is made with common plant-based ingredients in a few simple steps. For seamless timing, season and roast the beans while the soup simmers.

An edit was made on Oct 8, 2026 to add rosemary and thyme to the soup.

Prep Time15

Cook Time30

Resting Time10

Total Time55

Course: Main Course, Side Dish, Soup

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

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 fresh rosemary minced
1 tsp dried thyme
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, water (or use broth and omit bouillon paste), rosemary, and thyme. 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.

Video

Notes

Instant Pot Instructions

Set the Instant Pot to SAUTE MEDIUM and warm the olive oil. Add the minced garlic and onion and sauté for 4-5 minutes until the onions turn translucent. Cancel the SAUTE setting.

Add the sweet potatoes, beans, bouillon paste, ONLY 2 CUPS water for the Instant Pot (or use 2 cups broth and omit bouillon paste), rosemary, and thyme. Tighten the lid on the Instant Pot. Set to PRESSURE COOK HIGH for 5 minutes. Allow it to Natural Pressure Release for 10 minutes before releasing the steam and opening the lid.

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.

Recipe Pro-Tips

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.

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.

Nutrition