Creamy Miso Sweet Potato Soup

Creamy, savoury, and delicious – this hearty Miso Sweet Potato Soup is just what you need to stay warm all winter long. Quick and easy with just 12 ingredients and in under 45 minutes.

Looking for a simple yet hearty and delicious winter dinner? This creamy miso sweet potato soup hits all the right notes. It’s packed with umami flavour and the perfect balance of sweet and savoury. Made with cozy fall flavours, there’s truly nothing better for the season. Even better, this soup features a full block of tofu for extra protein and a well balance meal.

To make this soup all you need is a heavy bottomed pot – we like to use our cast iron dutch oven. Start with the aromatics and base like onion, garlic, and ginger to cook with our sweet potato until tender. Add the liquids, cook, and blend until smooth. We also add in some silken tofu and non-dairy milk to make it extra creamy and delicious. Then serve with a topping of toasted sesame seeds, chili oil, and green onions.

Why you’ll love this recipe:

  • Quick and easy to make.
  • Packed with hearty veggies and protein!
  • Perfect for meal prep or a crowd.

Top tips for making creamy vegan soup:

  • Use a heavy bottomed pot or dutch oven. Thanks to a thicker base, they absorb and distribute heat more evenly and thus cook food more evenly. When making soups we always opt for cast iron dutch oven.
  • Cook sweet potato until fork tender. Because this is a pureed soup the sweet potato needs to be very tender to blend well. You’ll know it’s ready when a fork can easily pierce through the potato.
  • Add miso towards the end. When boiled too long miso can lose it’s flavour and nutritional benefits, which is why we add it at the end of our recipe on a low simmer.
  • Blend in silken tofu for extra protein. Soup is delicious but can often lack protein to keep you full. This creamy soup has a full block of silken tofu for some extra creaminess and protein.
  • Serve with crunchy topping. Soup is made even better when you complement its creamy texture with something crunchy on top. We love using a homemade crouton, but for this soup we opted for toasted sesame seeds, chili crisp, and fresh green onions.

Ingredient Notes:

  • Sweet Potato – If you’re not a fan of sweet potato you could swap this with the same amount of your favourite squash like butternut, acorn, or delicata.
  • Vegan Butter – We use the Becel Plant Based Sticks but you can use any vegan butter or margarine. Olive oil and vegetable oil is also a great option.
  • White Onion – This can be swapped with Spanish onion or shallots.
  • Vegetable Broth – The Better than Bouillon Seasoned Vegetable concentrate is our favourite, but any veggie broth will work.
  • Almond Butter/Tahini
  • Miso Paste – We use a shiro miso that’s available at most grocery stores.
  • Nutritional Yeast – This can be left out if not available.
  • Silken Tofu – If you’re not a fan of tofu, we promise you’ll hardly notice it in this recipe.
  • Non-Dairy Milk – We use soy milk, but other milks like oat and coconut would be great alternatives.

Other vegan soups you’ll love:

How to make Creamy Miso Sweet Potato Soup:

Creamy Miso Sweet Potato Soup

Creamy, savoury, and delicious – this hearty Miso Sweet Potato Soup is just what you need to stay warm all winter long. Quick and easy with just 12 ingredients and in under 45 minutes. 
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Course: Main Course, Soup
Servings: 4 People


  • 2 tbsp vegan butter
  • ½ white onion, diced
  • 3 cloves garlic, minced
  • 2 inch fresh ginger, diced
  • 3 medium sweet potatoes
  • 4 cups vegetable broth
  • 2 tbsp almond butter
  • 4 tbsp miso paste
  • 1 tsp red pepper flakes
  • ¼ cup nutritional yeast
  • 1 block silken tofu
  • ½ cup non-dairy milk


  • toasted sesame seeds
  • chili oil/crisp
  • green onions


  • In a large pot over medium heat melt vegan butter.
  • Cook diced onions for 1-2 minutes or until soften. Add garlic, ginger, sweet potato. Cook for 10-15 minutes or until the sweet potato is fork tender and there are charred bits.
  • Add vegetable broth then bring to a boil. Add almond butter, miso paste, and red pepper flakes. Stir to combine, cover, then cook for an additional 5 minutes.
  • Using a hand blender or transfer pot contents to a regular blend, purée until smooth. Add silken tofu and blend into the soup. Add non-dairy milk, a little bit at a time, and purée until desired consistency.
  • Cook puréed soup for an additional 5 minutes.
  • Serve soup with toppings of choice like toasted sesame seeds, tahini, and chili oil/crisp.

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