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!

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

Why We Love This Cheddar Chipotle Sweet Potato Soup

This Cheddar Chipotle Sweet Potato Soup is silky smooth and has tons of flavor from smoky chipotle chili pepper and cheddar cheese! A bit of cider vinegar adds contrast and brightness and helps balance the sweetness from the onion and sweet potatoes. Bonus that this yummy soup is vegetarian, gluten free and grain free! Each two-cup serving is filling enough to serve as a vegetarian main course along with a hunk of crusty whole-wheat bread.

While we are on a sweet potato kick don’t miss trying this super yummy, creamy and nutty Sweet Potato and Peanut Soup and for a real deep dive into the delicious world of soup check out these awesome 35 Healthy Soup Recipes. You can never have too much soup!

Key Ingredients For Cheddar Sweet Potato Soup

Sweet Potatoes

Sweet potatoes are a superfood and are chocked full of good for you vitamins and nutrients. Their mildly sweet flavor and starchy texture make them a perfect main soup ingredient.

Chipotle Chili In Adobo

Chipotle Peppers in Adobo Sauce are jalapeños that have been dried, smoked and placed in a spiced tangy tomato sauce. The slightly spicy and smoky flavor pairs wells with the sweetness of the sweet potatoes. For the leftover chipotles, check out what to do with chipotle peppers in adobo sauce

Sharp Cheddar

The nutty tangy flavor of sharp cheddar balances out the smoky chipotles and sweet potatoes, as well as adding a delicious creamy texture to the soup.

Vegetable Broth or Chicken 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. 

Other Ingredients For This Recipe

  • olive oil
  • yellow onion, diced
  • celery
  • salt
  • cumin
  • cinnamon
  • cider vinegar
  • scallions

Step By Step Instructions

Step 1: Sauté the onions and celery and add the spices.

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, this gives the soup more flavor . Stir in cumin and cinnamon and cook until the spices are fragrant. Cooking the spices in the oil will help to bloom their flavors and make the soup more tasty. 

Step 2: Add the sweet potatoes and broth and simmer.

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.

Step 3: Add chipotles and vinegar.

Add chipotle chili and vinegar and remove from the heat.

Step 4: Puree the soup.

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.

Step 5: Stir in the cheddar, garnish and serve.

Stir cheddar into the soup until completely melted. Serve immediately with the scallions on top.

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

FAQ’s and Expert Tips

Are yams and sweet potatoes the same?

Most yams in grocery stores are orange fleshed sweet potatoes. A true yam has a brown almost bark-like skin and is closer in flavor and texture to a russet potato, so they are not sweet.

Can you freeze sweet potato soup?

Yes, you can freeze sweet potato soup for up to six months. Just leave out the cheddar and scallions and add them after reheating.

What is the healthiest way to cook sweet potatoes?

Boiling sweet potatoes retains more of the nutrients and makes them more absorbable than other cooking methods such as baking or frying.

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

More Cheese Soup Recipes!

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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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

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.