Roasted Sweet Potato & Garlic Soup

Prep Time
Cook Time
Ready In

"This recipe is from a free recipe book from Philadelphia Cheese upon the purchase of 3 products. I love soups and I love sweet potato (very diabetic friendly) so looking forward to winter to trying this."

Original recipe yields 6 servings


  • Serving Size: 1 (183.9 g)
  • Calories 257.5
  • Total Fat - 10.7 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 91.4 mg
  • Sodium - 429.5 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 2.1 g
  • Protein - 19.5 g
  • Calcium - 440.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 22.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200°C.

Step 2

Toss the sweet potato, onion and garlic in oil.

Step 3

Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.

Step 4

Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.

Step 5

Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.

Step 6

Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

Tips & Variations

No special items needed.



This is very good! I only used about half a head of garlic but otherwise made as directed, skipping the parsley and bread. This is very good for my restricted diet and we all enjoyed it very much. Thanks for sharing!

review by:
(21 Jul 2021)