Creamy Sweet Potato Soup

I am totally in love with my new Ninja blender so when there is any excuse to use it, I jump right on it. When thinking about soup, I wouldn’t even think about blending it. I always thought soup was something you would just throw in a pot and simmer until it is ready. Well, this recipe called for a blender and to be honest, I am so glad I followed directions. After reading the ingredients, I wasn’t sure how much I would even like this soup. I am a sweet potato fan but there are barely any spices in it so I wasn’t too sure if it would have enough flavor. I gave it a go and I am so glad I did. This soup is superb and if you like sweet potatoes, then this is for you. There aren’t too many ingredients and the cost to buy everything was under $10. I changed some of the ingredient amounts to make the soup creamier and more to my liking. I cooked for one but this recipe can easily feed 3 people. I had plenty of leftovers for two more meals.

I paired the soup with two slices of Food for Life’s Ezekiel 4:9 bread. This bread is 100% whole wheat and pure goodness. I highly recommend buying a loaf. Make sure to put it in your freezer as it molds quickly since there are no preservatives in it.

I hope you love this soup as much as I do. It would be amazing in a bread bowl and I may just have to try that next time I make it.

Let me know what you think!


2 tablespoons extra virgin olive oil, used to cover the bottom of your saucepan

1 medium onion, chopped (I recommend a yellow onion)

1 teaspoon salt

1-2 teaspoons, ground black pepper

4 cups sweet potatoes, cut into small cubes

3 cups vegetable broth (I recommend low sodium vegetable broth and using 4 cups to make a larger batch)

1 cup half & half (I used 2 cups to make it creamier)



Place a large saucepan over medium-low heat. Add oil, onions and sauté, stirring occasionally until translucent. It took me about 5 minutes to get the onions to be where I wanted them.

Add salt, black pepper, sweet potatoes and vegetable broth to the saucepan. Bring to a boil and then cook for 20-25 minutes until sweet potatoes are tender.

Remove pan from heat and let cool to room temperature.

Placed cooled mixture and half & half into your favorite blender.

Blend until smooth.

Return soup to saucepan and simmer until heated through.

Once the soup has been heated to your desired temperature, serve and enjoy!

Recipe adapted from Ninja Professional Kitchen System Inspiration Guide, page 25. The original Ninja recipe can be found online here.