Apple & Sweet Potato Soup is a lovely blend of sweet and cozy flavors, perfect for chilly days. The natural sweetness from both apples and sweet potatoes creates a smooth, comforting soup that’s just right when you’re craving something warm and tasty. With a gentle hint of spice, it feels like a big, warm hug in a bowl.
I love making this soup because it’s easy and feels like a little kitchen celebration of fall all year round. The apples add a fresh brightness that balances out the creamy sweet potatoes, and I sometimes throw in a pinch of cinnamon or nutmeg to bring out those wonderful flavors even more. It’s one of those recipes I turn to when I want something simple but special.
My favorite way to enjoy this soup is with a slice of crusty bread or a sprinkle of toasted nuts on top for some crunch. It’s great for a quick lunch or as a starter when I have friends over. Everyone always asks for seconds, which is a nice bonus to the comforting warmth this soup brings to the table.
Key Ingredients & Substitutions
Sweet Potatoes: They bring natural sweetness and creaminess to the soup. If you don’t have sweet potatoes, butternut squash or carrots can be good substitutes.
Apples: Use sweet, crisp varieties like Fuji or Gala for a fresh contrast. If apples aren’t available, pears also work nicely here.
Broth: Vegetable broth keeps it light and vegan, while chicken broth adds richness. If you want it even creamier, a splash of coconut milk can be a nice twist.
Thyme & Cinnamon: Fresh thyme adds earthiness and cinnamon adds warmth. If you don’t have thyme, rosemary or sage can fit well. Cinnamon is optional but gives a lovely cozy touch.
How Do You Get a Smooth, Creamy Soup Without It Being Watery?
Blending the soup is key to getting that smooth, creamy texture. Here’s what I do:
- Simmer until sweet potatoes and apples are very tender — this helps the soup blend easily.
- Use an immersion blender right in the pot for less mess. Blend until silky and lump-free.
- If using a regular blender, puree in small batches to avoid spills and pressure buildup.
- If soup seems too thick, add broth in small amounts and blend again until you reach your desired consistency.
Remember, seasoning after blending helps you balance flavors perfectly. Taste and add salt, pepper, or cinnamon gradually.
Equipment You’ll Need
- Large pot – I like a big enough pot to cook all the ingredients easily and allow for blending without spills.
- Immersion blender – makes blending smooth and quick right in the pot, so no extra dishes.
- Sharp knife and cutting board – for peeling and chopping the sweet potatoes, apples, and onion.
- Measuring spoons and cups – helps you add the right amount of thyme, cinnamon, broth, and seasonings.
- Soup ladle – perfect for serving warm, comforting bowls.
Flavor Variations & Add-Ins
- Try adding cooked bacon or pancetta for a smoky, savory touch—great for extra flavor.
- Use different apples like Granny Smith for a tart contrast, or pears for a softer sweetness.
- Spice it up with ginger or a pinch of nutmeg for warming flavors.
- Stir in some coconut milk or cream before serving for a richer, creamier texture.
How to Make Apple & Sweet Potato Soup
Ingredients You’ll Need:
Soup Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 2 medium apples (such as Fuji or Gala), peeled, cored, and diced (reserve a small portion for garnish)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil or butter
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- ½ teaspoon ground cinnamon (optional)
- Salt and pepper, to taste
Time You’ll Need:
This soup takes about 10 minutes to prep and another 25 to 30 minutes to cook and blend. So, in about 35 to 40 minutes, you’ll have a warm, creamy bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook and stir them for about 5 minutes until they are soft and smell wonderful.
2. Cook the Sweet Potatoes and Apples:
Next, add the diced sweet potatoes and apples into the pot. Stir everything well and cook for 3 minutes more, letting the apples and sweet potatoes get a little caramelized for extra flavor.
3. Simmer the Soup:
Pour the broth into the pot and sprinkle in the fresh thyme leaves. Bring it all to a boil, then turn the heat down to low. Let the soup simmer gently for about 20 to 25 minutes, or until the sweet potatoes and apples are tender when poked with a fork.
4. Blend Until Smooth:
Remove the pot from the heat. Use an immersion blender to carefully puree the soup until it’s silky smooth. If you don’t have one, you can blend the soup in batches using a regular blender—just be careful when handling hot liquids.
5. Season and Serve:
Stir in the cinnamon if you like a little warmth to your soup. Taste and add salt and pepper as you prefer. Ladle the soup into bowls and top with a few small apple pieces and some fresh thyme for a pretty, fresh touch.
Enjoy Your Soup!
Serve your Apple & Sweet Potato Soup warm, maybe with some crusty bread on the side for dipping. It’s a comforting and tasty treat that’s perfect any time you want something cozy.
Can I Use Frozen Sweet Potatoes or Apples?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen sweet potatoes and apples might release extra water, so you may need to simmer the soup a bit longer to thicken it up.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually meld beautifully after sitting overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What Can I Use Instead of Fresh Thyme?
If you don’t have fresh thyme, dried thyme works fine—use about one-third the amount since it’s more concentrated. Rosemary or sage are great alternatives that complement the sweet and savory notes well.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. Thaw overnight in the fridge and warm gently before serving.
