Roasted sweet potato, cream cheese and garlic soup

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This recipe is classed as easy

Rating 3.11 / 5 (53 votes)

Prep time:
15 min
Cook time:
30 min

Roasting the sweet potato beforehand makes this soup from Philadelphia all the more flavoursome


1. Preheat the oven to 200C/180C fan/gas 6. Toss the sweet potato, onion and garlic in oil, tip onto a large baking tray and roast for 20-25 mins until the vegetables are golden.

2. Tip the vegetables into a large saucepan, cover with the stock and bring to
the boil. Once boiling, remove from the heat and allow to cool for a few minutes. Blend until smooth.

3. Return to the heat, add the cream cheese and stir until it’s all melted in. Simmer for 5 mins, season to taste and serve garnished with parsley.

Recipe supplied by Philadelphia


  • 1 kg sweet potatoes, peeled and chopped
  • 1 onion, diced
  • 1 head of garlic, broken into cloves
  • 1 tbsp olive oil
  • 1 1/2 litres vegetable stock
  • 180 g light cream cheese, such as Philadelphia Extra Light
  • parsley, to garnish

Tips and suggestions

Nutritional Information (per portion): Energy 963 kJ / 230 kcal, Protein 7 g, Fat 5 g, Carbohydrate 42 g

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