Sweet Potato and Apple Soup

Sweet Potato and Apple Soup


"Great Thanksgiving or Christmas starter soup. Make it your own by adding a dash of nutmeg or other seasonal spice."

Ingredients 1 h 5 m {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
  2. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
  3. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.
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Reviews 27

  1. 28 Ratings

Brent V

Extremely tasty, only reason it wasn't a five star was I found there was a little too much lemon flavor


I love this soup! For those that said you couldn't taste the apple I wonder which type of apples were used? I usually opt for tart green apples and find the flavour to be just present, but not overpowering. I use slightly less broth (4 cups) to avoid having an overly watery soup and I always leave out the cream entirely - the soup is so yummy, there's simply no need for it. I've made this soup a few times now, and the only changes I made aside from those mentioned above is adding three small-medium carrots, if they're on hand, and putting goat cheese on top before eating.


A great, hearty soup, but next time I would opt to omit the lemon: it was just a bit overpowering.