This White Bean Feta Sweet Potato Soup is creamy, comforting, and full of flavor. I love how the sweetness of the roasted sweet potatoes balances with the tangy feta and the smooth texture from the beans. It’s the kind of recipe I reach for when I want something wholesome yet rich enough to feel special.

Why You’ll Love This Recipe

I love how easy this soup comes together with a handful of pantry staples and fresh produce. The white beans add protein and creaminess without needing heavy cream, while the sweet potatoes make the soup naturally sweet and vibrant. The feta gives it a salty, tangy kick that elevates every bite. I also like how versatile it is—I can enjoy it as a light lunch, a hearty dinner with bread, or even as a starter for a bigger meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes

• White beans (cannellini or navy beans)

• Onion

• Garlic

• Olive oil

• Vegetable broth

• Crumbled feta cheese

• Salt

• Pepper

• Fresh herbs like thyme or parsley (optional for garnish)

Directions

1. I start by peeling and cubing the sweet potatoes, then roasting them with olive oil, salt, and pepper until tender and caramelized.

2. While they roast, I sauté onion and garlic in a pot until soft and fragrant.

3. I add the roasted sweet potatoes, white beans, and vegetable broth to the pot, then let everything simmer together to meld the flavors.

4. Using an immersion blender, I blend the soup until smooth and creamy.

5. I stir in crumbled feta, letting it melt slightly into the soup, and taste for seasoning.

6. I serve the soup hot, topped with extra feta and fresh herbs if I have them on hand.

Servings and timing

This recipe serves 4 people as a main dish or 6 as a starter. It takes about 15 minutes of prep time and 30 minutes of cooking time, so I can have it ready in about 45 minutes.

Variations

I sometimes swap the white beans for chickpeas for a nuttier flavor. If I want extra creaminess, I add a splash of coconut milk or heavy cream at the end. For a little heat, I like to add a pinch of chili flakes or smoked paprika. I’ve also tried topping it with toasted pumpkin seeds for crunch, which works beautifully.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup reheats well on the stovetop over medium heat or in the microwave. If it thickens too much, I stir in a little extra broth or water. For longer storage, I freeze the soup (without feta stirred in) for up to 3 months, then thaw it in the fridge overnight before reheating.

FAQs

Can I make this soup vegan?

Yes, I just leave out the feta or replace it with a vegan feta alternative.

Can I use canned sweet potatoes?

I prefer fresh roasted sweet potatoes for the best flavor, but canned can work if I’m in a hurry—just skip the roasting step.

What beans work best in this soup?

I like using cannellini or navy beans because they blend smoothly, but great northern beans work too.

Can I make this soup ahead of time?

Yes, I often cook it a day in advance—the flavors deepen overnight and it tastes even better the next day.

What can I serve with this soup?

I love pairing it with crusty bread, a side salad, or even a simple grilled cheese sandwich.

Conclusion

This White Bean Feta Sweet Potato Soup is one of my go-to comfort recipes because it’s easy, nourishing, and satisfying. I love how the beans make it creamy without needing dairy, and the feta adds a salty punch that ties it all together. Whether I’m making it for a quick weekday dinner or a cozy weekend meal, it always hits the spot.

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