Creamy Sweet Potato Soup with Garlic Infused Olive Oil & Fig Balsamic Vinegar

Warm, velvety, and full of fall flavor, this creamy sweet potato soup combines roasted sweet potatoes with savory Garlic Infused Olive Oil and Fig Balsamic Vinegar. A final drizzle brings everything together for a simple, cozy seasonal soup.

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 2½ lbs sweet potatoes, peeled and cut into 1-inch cubes
• ¼ cup Garlic Infused Olive Oil, divided
• 1 medium yellow onion, chopped
• 4 cups chicken or vegetable broth
• 1 teaspoon fresh thyme leaves, plus more for garnish
• ½ teaspoon ground cinnamon
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ½ cup heavy cream or coconut milk
• 2 tablespoons Fig Balsamic Vinegar, divided
• 2 tablespoons chopped candied pecans or crispy bacon, optional

Directions

1. Roast the sweet potatoes.
Preheat oven to 425°F. Toss sweet potatoes with 2 tablespoons Garlic Infused Olive Oil, salt, and pepper. Roast for 25–30 minutes, turning once, until tender and lightly caramelized.

2. Build the soup.
Heat 1 tablespoon Garlic Infused Olive Oil in a large pot over medium heat. Cook onion for 5–7 minutes. Stir in thyme, cinnamon, and smoked paprika.

3. Simmer.
Add roasted sweet potatoes and broth. Bring to a gentle boil, reduce heat, and simmer for 10 minutes.

4. Blend and finish.
Blend until smooth. Stir in cream and 1 tablespoon Fig Balsamic Vinegar and warm for 2–3 minutes. Season to taste.

5. Serve.
Ladle into bowls and finish with the remaining Garlic Infused Olive Oil and Fig Balsamic Vinegar. Garnish with thyme and candied pecans or crispy bacon, if desired.

Serving Suggestion

For an elevated presentation, top each bowl with crumbled goat cheese, candied pecans, and a light drizzle of Fig Balsamic Vinegar.

Serve with crusty bread brushed with Garlic Infused Olive Oil and toasted until golden.