Last week I was under the weather — the full dramatic works, cough, cold, complete misery. I did not want medicine. I wanted something warm, thick, fragrant and genuinely nourishing. So I made this Roasted Sweet Potato Soup, and it honestly brought me back to life.
The sweet potatoes and onion are roasted in the oven with extra virgin olive oil, fresh rosemary, basil, star anise and black pepper until golden and beautifully caramelised. Then they get blended silky smooth with fresh basil and water into a thick, fragrant, deeply satisfying soup that is exactly what you need on a cold or sick day.
Why This Recipe Works
Roasting the sweet potatoes first is the step that makes this soup extraordinary rather than ordinary. The caramelisation in the oven concentrates the natural sugars, develops depth of flavour and removes any starchiness. The star anise adds a subtle warmth and complexity that you cannot quite put your finger on — it just makes the soup taste more special. Fresh basil blended in at the end gives it a bright, aromatic finish.
What Makes It Healthy
Sweet potatoes are a nutritional powerhouse — rich in beta-carotene (which converts to Vitamin A), Vitamin C, potassium and fibre. They are anti-inflammatory and support immune function — exactly what you need when you are unwell. Extra virgin olive oil brings heart-healthy monounsaturated fats. This soup is naturally vegan, gluten-free and dairy-free.
How I Served It
Serve very hot with pizza seasoning dusted on top and thick slices of toasted sourdough or crusty bread on the side. I served mine with a star anise floating on top for presentation. Any leftover soup thickens significantly in the fridge — thin with a little water when reheating. This soup keeps well for 3–4 days refrigerated.
A Note on the Key Ingredients
Remove the star anise before blending — it will make the soup woody and bitter if blended in. Blend in batches, being careful with hot liquid. The first 30 minutes of baking with foil covering the tray creates a gentle steaming effect — the additional 20 minutes uncovered is what gives you the beautiful golden caramelisation. A little pizza seasoning on top when serving adds a lovely herby finish.
If you ever need a bowl of something that feels like it is healing you from the inside out — make this. Tell me in the comments — what is your go-to comfort food when you are feeling under the weather?
Roasted Sweet Potato Soup
Ingredients
For the Soup
- 1 kilo sweet potatoes cut
- 1 medium onion halved
- Fresh rosemary and basil
- 6 tablespoons extra virgin olive oil
- 4 star anises
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 litre water
- 1 teaspoon black pepper additional
- Handful fresh basil for blending
Instructions
- Preheat oven to 180°C.
- Place sweet potatoes and onion in a baking dish. Add rosemary, basil, olive oil, star anise, black pepper and salt.
- Cover with foil and bake for 30 minutes.
- Open foil and roast uncovered for a further 20 minutes until golden.
- Allow to cool for 20 minutes. Remove star anise. Break into smaller chunks.
- Blend in batches with 1 cup water and fresh basil until silky smooth.
- Transfer to a pan. Add 1 litre water and additional black pepper. Add one star anise back for flavour.
- Bring to a boil. Serve hot with pizza seasoning on top and toasted bread
