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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

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In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
  2. Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
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This recipe is from under Soup Nazi It's really good for an appetizer. Mild flavor. You may need to add more salt and thyme. Adding a little garlic can be fun too.


I really liked this, and so did The Fam. made it as an appetizer for a "formal" family dinner where new people were introduced to the family and it went over big! I only used 6 cups of water but doubled the half and half. next time I might try heavy cream instead. I offered sour cream,brown sugar and cinnamon as garnishes.


I liked it! I made some variations because of lack of ingredient, and preference: Instead of : new ingredient tomato sauce & water : tomato juice thyme : cayenne, turmeric, onion powder extra: salt, butter skipped: half & half, pepper, cashew Also, to make it smooth, after simmering for 10 mins, let it cool a bit and pop it in the blender!