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I love a good sheet pan meal, but a sheet pan soup sounds even better! I read recently that soups are the smoothies of winter which is a GREAT way to think about it. It’s an easy way to add veggies to your daily meals and if your kids are like mine, they’ll actually eat the soup – win/win! Not to mention, the leftovers make great grab and go lunches too! This easy soup recipe puts the sheet pan to work to roast the veggies to perfection and all you have to do is BLEND!

WHY A SHEET PAN

Using the sheet pan approach to cooking the vegetables saves you valuable kitchen time by letting your oven do all the work. In addition, roasting the sweet potatoes at this temperature softens them resulting in a smooth soup texture.

My favorite sheet pans

I love the HOLY SHEET from Great Jones, but I also have the gold pans from Williams Sonoma and they’ve lasted 8 years (wedding gift). Basically any non-toxic non-stick pan will work!

Don’t leave out the roasted garlic

It’s very important not to leave out this roasted garlic! My love for roasted garlic runs deep and it add such a deep flavor to this soup, you MUST promise me not to omit it. It’s so easy to just throw it on the sheet pan with the potatoes! Heck, I would do this anytime I roast things because it makes your house smell amazing!

Blender or Immersion Blender

For this recipe, I used a blender but you could easily throw all the ingredients and the stock into a pot and use your immersion blender! Just be aware that if you use a blender make sure the ingredients aren’t boiling hot so it doesn’t explode. Not that I speak from personal experience or anything.

Roasted Garlic & Sweet Potato Soup Recipe

Print Recipe

Roasted Garlic & Sweet Potato Soup

Use a sheet pan to do all the work on this quick and easy soup recipe!

Prep Time10

Cook Time25

Course: Main Course, Soup

Cuisine: American

Servings: 4 servings

Ingredients

1 head garlic
3 medium sweet potatoes
1 medium yellow onion
3 cups vegetable stock
1/2 tsp ground tumeric
olive oil

Instructions

Preheat oven to 400°.
Peel and dice the sweet potatoes & onion into ½ inch cubes. Toss in a large bowl with 2 Tbsp olive oil, salt & pepper.
Slice a portion of the garlic bulb off to reveal the cloves. Remove excess paper, drizzle with 2 teaspoons olive oil and wrap in foil.
Place sweet potatoes, onion and garlic bulb on a sheet pan. Bake for 25 minutes.
Once cooled enough to touch, transfer the potatoes & onion to a blender. Squeeze the garlic pulp from each clove into the blender. Add ¼ cup to the sheet pan to scrape up all of the browned bits. Add this to the blender, along with the remaining stock and tumeric.
Blend until smooth and creamy. Rewarm soup as needed.
Optional: Serve with a drizzle of cream or coconut milk.

Video

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