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Roasted Sweet Potato and Corn Soup

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“This is my take on a chowder recipe that I had found and changed to make more convenient. It's a great soup for the Fall season with both the flavor and the color. It's warming and smooth and very filling! I recommend straining it through a fine mesh colander after it's been blended for extra smoothness, but of course that's entirely up to you :)”
1.5 quarts

Ingredients Nutrition


  1. Preheat oven to 425.
  2. On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
  3. In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
  4. Add garlic and thyme and cook another minute.
  5. Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
  6. Add sweet potatoes and parsley and simmer another 5 minutes.
  7. Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

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