This Cheddar Chipotle Sweet Potato Soup is silky smooth and has tons of flavor from smoky chipotle chili pepper and cheddar cheese! I added in a bit of cider vinegar, for contrast and brightness. It helps balance the sweetness from the onion and sweet potatoes. 

two bowls of soup and a pot of soup on a white table

Ingredients For This Recipe

  • olive oil
  • yellow onion, diced
  • celery
  • salt
  • cumin
  • cinnamon
  • 2 large sweet potatoes
  • vegetable broth or chicken broth
  • chipotle chili in adobo
  • sharp cheddar
  • cider vinegar
  • scallions

How To Make Cheddar Chipotle Sweet Potato Soup

Sauté

Start out by sauteing the onion and celery with the salt. The salt will help draw out the moisture so that they will soften and the onion will start to brown. The browning gives the soup more flavor. 

Bloom The Spices

Add in the spices before you add in any liquid. Cooking the spices in the oil will help to bloom their flavors and make the soup more tasty. 

Add Liquid and Simmer the Veggies

  • Add in the broth. I like to use Imagine No Chicken to keep this vegetarian. Or you can use chicken broth. I do not like most vegetable broths on the market, so if you are not vegetarian and cannot find Imagine No Chicken, I recommend chicken broth for better flavor. 
  • Add in the peeled sweet potatoes. They should be cut into 1 1/2-inch chunks. 
  • Simmer the soup until the sweet potatoes are so soft that they are starting to fall apart. This will take about 20 minutes at a steady simmer.
  • Add in the vinegar and the chopped canned chipotle in adobo.

Puree and Finish the Soup

  • Take care when pureeing hot soup as the pressure inside the blender can cause the lid to pop off which is very dangerous! hold down the lid with a kitchen towel as you puree and don’t overfill it! 
  • You’ll have to work in batches to puree the soup, unless you have an immersion blender. 
  • Transfer the pureed soup to a bowl and continue processing in batches until all of the soup is completely smooth. 
  • Stir in the cheddar after the soup is blended. Keep stirring until the cheese is completely melted into the soup. 

What To Serve With This Recipe

Top each bowl of soup with the scallions. Each two-cup serving is filling enough to serve as a vegetarian main course along with a hunk of crusty whole-wheat bread.

Make Ahead Notes

This soup is best made fresh as the cheddar is kind of tricky to reheat. If you do want to make it ahead:

  1. Do not add the cheddar in the final step.
  2. Cool completely before sealing closed in a resealable container. 
  3. Refrigerate for up to four days or freeze for one month. 
  4. Heat until steaming hot on the stovetop (stirring often) or in the microwave. 
  5. Stir cheddar into the soup once it is hot. 
  6. Serve with the scallions. 

More Sweet Potato Recipes To Try

This Sweet Potato, Coconut and Peanut Soup is one of my all time favorites! 

Vegetarian Slow Cooker Chili with Sweet Potatoes is great for game day or for prepping ahead for a weeknight dinner. 

Check out the recipe for these Roasted Sweet Potatoes with Citrus Dressing. It is a knock-out! I love the flavor the coconut oil adds to it. 

Wow! Sweet Potato Blondies, this Gluten-free Sweet Potato Praline Bundt recipe and this Sweet Potato Coffee Cake will make you forget everything you thought you knew about sweet potatoes. 

My recipe for Black Bean and Sweet Potato Chili Tortilla Bowls is a great example of how healthy vegetarian meals don’t have to be boring! 

a bowl of soup on a plate with red rim and a red napkin underneath

Disclosure: I originally shared this recipe here on Healthy Seasonal Recipes on February 14, 2014. I have updated the images and some of the text today. I developed this recipe in partnership with Cabot Creamery Cooperative and the recipe also appears on their website.

More Cheese Soup Recipes!

This Cheddar Potato Soup with Leeks has a big roasted garlic kick to really amp up the flavors.

This 4 ingredient Cheddar Kale Soup is so fast! 

Thanks so much for reading. If you make this soup, please come back and leave a star rating and review! 

Happy Cooking!

~Katie

Print
closeup of bowl of soup with a swirl on top

cheddar chipotle sweet potato soup

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 14 cups 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Description

This Cheddar Chipotle Sweet Potato Soup gets a smoky kick from chipotle and a tangy burst from sharp cheddar making it an awesome vegetarian fall meal. Gluten free and grain free, too!


Scale

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 cup chopped celery
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 2 large sweet potatoes, peeled and cut into 1 ½ inch chunks
  • 6 cups reduced-sodium vegetable broth or chicken broth
  • 1 chipotle chili in adobo, minced or more to taste
  • 6 ounces sharp cheddar, shredded
  • 2 tablespoons cider vinegar
  • 2 sliced scallions, for garnish

Instructions

  1. Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add onion, celery and salt and cook, stirring occasionally until the onion is softened and starting to brown, about 7 minutes. Stir in cumin and cinnamon and cook until the spices are fragrant, about 30 seconds.
  2. Add sweet potatoes and broth, cover, increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer, and cook, uncovered until the potatoes are completely soft and falling apart, about 20 minutes.
  3. Add chipotle chili and vinegar and remove from the heat.
  4. Working in batches, carefully transfer a few cups of the sweet potato mixture to a blender and puree. Use caution when pureeing hot liquids. Alternatively use an immersion blender.
  5. Stir cheddar into the soup until completely melted. Serve immediately with the scallions on top.

Notes

Take care when pureeing hot soup as the pressure inside the blender can cause the lid to pop off which is very dangerous! hold down the lid with a kitchen towel as you puree and don’t overfill it!

Make Ahead Notes

This soup is best made fresh as the cheddar is kind of tricky to reheat. If you do want to make it ahead:

  1. Do not add the cheddar in the final step.
  2. Cool completely before sealing closed in a resealable container.
  3. Refrigerate for up to four days or freeze for one month.
  4. Heat until steaming hot on the stovetop (stirring often) or in the microwave.
  5. Stir cheddar into the soup once it is hot.
  6. Serve with the scallions.

Nutrition

  • Serving Size: 2 cups
  • Calories: 208
  • Sugar: 5 g
  • Sodium: 712 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 21 mg