As the Perth summer starts to ease and those first cooler autumn evenings creep in, there's nothing more comforting than a big bowl of homemade soup. This Creamy Mushroom & Sweet Potato Soup is rich, velvety, and deeply satisfying — and it comes together with just a handful of fresh produce.
The earthy depth of our Mushrooms paired with the natural sweetness of Sweet Potato makes a combination that tastes far more impressive than the effort involved. This is the soup you'll be making on repeat all autumn long.
What You'll Need
Fresh Produce
- 500g Mushrooms, roughly chopped (Swiss Brown or Button both work beautifully)
- 700g Sweet Potatoes, peeled and diced into 2cm cubes
- 1 large Brown Onion, diced
- 3 cloves Garlic, minced (Pantry Staple)
- Fresh Thyme or Rosemary, a few sprigs (optional)
Pantry Staples
- 1 litre Vegetable or Chicken Stock
- 125ml Thickened Cream (or Coconut Cream for dairy-free)
- 2 tbsp Olive Oil or Butter
- Salt and Cracked Black Pepper
- Optional: a splash of Soy Sauce for extra depth
How to Make It
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant. Don't rush this step — a well-cooked onion base is the secret to a flavourful soup.
Turn the heat up to medium-high and add the mushrooms. Stir and cook for 6–8 minutes, letting them release their liquid and begin to brown. This is what gives the soup its deep, earthy flavour. If you have fresh thyme, add it now.
Add the diced sweet potato to the pot and stir to coat everything. Pour in the stock and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 20–25 minutes until the sweet potato is completely tender when pierced with a fork.
Remove the thyme sprigs. Use a stick blender to blitz the soup until smooth and creamy. If you prefer a chunkier texture, blend only half the soup and stir it back through. Pour in the cream, stir to combine, and season generously with salt and pepper.
Ladle into bowls and top with a swirl of cream, a few sautéed mushroom slices, and a crack of black pepper. Serve with crusty sourdough bread for a complete meal.
💡 Chef's Tips
Don't Skip the Browning: The key to maximum mushroom flavour is letting them properly brown in the pan before adding any liquid. Resist the urge to stir too much — let them sit and caramelise.
Make it Vegan: Swap the cream for coconut cream and use vegetable stock. The coconut adds a lovely subtle sweetness that works brilliantly with the sweet potato.
Freezer Friendly: This soup freezes beautifully for up to 3 months. Freeze before adding cream, then stir it in when reheating for the best texture.
Boost the Protein: Stir through a can of white beans before blending for an extra protein hit that you'll never even notice.
Get Fresh Ingredients Delivered
Mushrooms and Sweet Potatoes are staples in our Roast Veggie Box — perfect for all your autumn cooking.
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