Roasted Sweet Potato Soup with Brie and Crispy Sage



Roasted Sweet Potato Soup with Brie and Crispy Sage

Servings 6


  • Ingredients:
  • pounds sweet potatoes (about 4 large)
  • 3-4 whole roasted garlic cloves
  • 3 teaspoons olive oil, divided
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 3 teaspoons olive oil, divided
  • 1 large onion, chopped
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh sage, minced (plus a few whole leaves for serving)
  • 4 cups reduced-sodium chicken or veggie broth
  • ½ teaspoon cinnamon
  • 1 tablespoon honey
  • 2 tablespoons butter
  • 6-8 ounces brie cheese, rind removed


Preheat the oven to 425 degrees F.

    Wash sweet potatoes, pierce them a few times with a fork, cover them individually with foil. Cut off top ¼ inch of garlic head, drizzle 1 teaspoon olive oil, sprinkle salt + pepper and wrap in foil. Place sweet potatoes and garlic on a baking sheet pan and bake until tender, about 45 minutes to 1 hour.

      Remove the potatoes from the oven and once cool enough to handle, peel off the skin. Press garlic out of their skins.

        In a large soup pot, heat the remaining olive oil and sautee the onions over medium heat, until translucent and soft, about 3-5 minutes. Add the baked sweet potatoes, roasted garlic, thyme, sage and broth; bring to a boil, reduce to a simmer for 15 minutes.

          Puree the soup, add the cinnamon, honey, brie and butter; stir until melted. If needed, thin the soup with a little milk or additional broth.

            Heat a small skillet over medium heat with one tablespoon of oil. Add the extra sage leaves and fry until crispy, about 30-40 seconds. Transfer to paper towel lined plate.

              Serve soup with extra brie and a drizzle of cream (optional) and crispy sage.