Sweet Potato Soup: How to Make It Extra Creamy and Healthy

There are nights when you want something warm that feels like a hug. You also want it to fit into your plan to eat better. Maybe you’ve come home after work in Boston or Denver and opened the fridge hoping for a quick dinner.

That’s where a well-made sweet potato soup comes in. It becomes more than a recipe — it becomes a small act of care for yourself and the people you feed.

This how-to guide is for home cooks across the United States. You’ll find step-by-step methods for stovetop and slow cooker. Tips for picking the best sweet potatoes and smart swaps will keep your soup healthy and creamy.

Throughout this article, you’ll learn how to choose produce and assemble core ingredients. You’ll also learn blending techniques and plant-based additions to make a healthy sweet potato soup that feels indulgent. We’ll cover stovetop and slow-cooker methods, dairy-free creaminess tricks, flavor-building with spices and umami, garnish ideas, storage and reheating, troubleshooting, and simple meal-pairing suggestions.

Primary keywords used across the piece include sweet potato soup recipe, easy sweet potato soup, healthy sweet potato soup, and creamy sweet potato soup. The goal is readable, practical guidance that helps you make a reliable, delicious bowl every time.

Key Takeaways

• You’ll get a clear, practical sweet potato soup recipe for weeknight cooking.
• Learn how to make creamy sweet potato soup without heavy cream.
• Find easy stovetop and slow cooker methods for consistent results.
• Discover healthy swaps and flavor-building tips to boost nutrition.
• Get storage and reheating advice to keep texture and taste.

Why Sweet Potato Soup Is a Great Choice for Healthy Comfort Food

You want comfort that nourishes. Sweet potato soup is perfect because it’s warm and full of nutrients. It’s a great choice for a cozy meal that’s also healthy.

Nutrition highlights of sweet potatoes

Sweet potatoes are full of vitamin A, thanks to beta-carotene. This vitamin is good for your immune system and eyes. They also have vitamin C, fiber, potassium, and some B vitamins and manganese.

One medium sweet potato has about 100 to 200 kcal. This calorie range helps you plan your portions. It also gives you a nutrient-rich base for a filling bowl.

Benefits of choosing soup for balanced meals

Soup is great for getting your daily veggies. You can mix in lean proteins, whole grains, and more veggies. This makes your meal more satisfying and nutritious.

Soups are low in calories and high in water. This helps you control your portions and stay full longer. A well-made bowl can help with weight management and keep your energy up.

How a creamy texture can be healthy

Creamy sweet potato soup can be good for you if you choose the right thickeners. Use blended potatoes, cooked rice, or pureed legumes instead of heavy cream. This adds fiber and keeps the soup healthy.

Adding plant-based milks, olive oil, or almond butter adds healthy fats. These choices keep the soup creamy without too much saturated fat. They help you eat balanced and heart-healthy.

picking the best sweet potatoes for flavor and creaminess

Choosing the right sweet potatoes is key for a smooth, flavorful soup. You want ones that puree well and taste sweet without needing heavy cream. Knowing about sweet potato varieties and making smart choices can save time and enhance taste.

Varieties to look for and what they taste like

Beauregard and Jewel are common in U.S. stores. They have moist, orange flesh and a sweet taste perfect for creamy soups.

Garnet (also known as Red) has deep orange color and intense sweetness. It adds a rich color to velvety soups.

Japanese or Satsuma-imo are firmer and drier with a nutty taste. They’re great for soups with a lighter texture and less sweetness.

Hannah or white sweet potatoes have pale flesh and mild flavor. They’re good for soups where you want less sweetness.

For the creamiest soups, pick wetter, starchier orange varieties. They make smoother purees and a richer mouthfeel.

How to select quality produce at the store or farmers market

Choose firm tubers with smooth skin. Avoid soft, cracked, or moldy sweet potatoes. Small blemishes can be trimmed, but soft spots mean lost texture.

At farmers markets, ask about the variety and harvest date. Fresh roots have more sweetness and moisture for better soups.

Check for sprouts. Small eyes are fine, but vigorous sprouting means older, less flavorful roots. Opt for medium-sized roots; large ones might be woody inside.

Storage tips to keep them fresh before cooking

Store sweet potatoes in a cool, dark, well-ventilated place. Aim for 50–60°F if possible. A pantry or cellar is ideal.

Don’t refrigerate. Cold makes them mealy, which is bad for soups. Keep them away from onions and apples, as they speed up spoilage.

Use them within several weeks for the best taste. For longer storage, check for sprouts or soft spots and remove them to keep the rest fresh.

Essential ingredients for creamy sweet potato soup recipes

Start with a clear list of what makes a bowl velvety and flavorful. A simple sweet potato soup recipe begins with well-roasted or simmered sweet potatoes and a savory broth. Use low-sodium vegetable or chicken broth so you control the salt while building depth. Add aromatics like onion, shallot, and garlic for base flavor. A splash of lemon juice or apple cider vinegar brightens the soup and balances the natural sweetness.

Core ingredients that deliver texture and flavor include peeled sweet potatoes, a cooking fat such as olive oil or avocado oil, and a finishing element like plant milk, Greek yogurt, or a light coconut milk. For thicker body without extra fat, stir in cooked white potato or short-grain rice before blending. These core ingredients sweet potato soup recipes rely on create a smooth mouthfeel and clear flavor profile.

Core ingredients that deliver texture and flavor

Use sweet potatoes, sautéed aromatics, low-sodium broth, and a small fat source. Roast the sweet potatoes to heighten sweetness and caramel notes. When you blend roasted vegetables with warm broth and a touch of olive oil, you get a naturally creamy sweet potato soup without heavy cream.

Healthy swaps to reduce fat and increase nutrients

Replace heavy cream with unsweetened almond milk, oat milk, or light coconut milk. Stir in plain Greek yogurt for protein and tang. Pureed white beans or cooked lentils add fiber, protein, and thickness. For a gluten-free, low-fat option, mash in cooked rice or a boiled white potato to boost creaminess without extra calories.

Spices and aromatics that enhance natural sweetness

Warming spices lift the soup: try ground cinnamon, nutmeg, smoked paprika, cumin, or a touch of curry powder. Sautéed onions, leeks, or shallots plus minced garlic create a savory backbone. Balance sweetness with an acid like lime or lemon and add heat with crushed red pepper or cayenne when you want a sharper finish.

Easy sweet potato soup methods: stovetop and slow cooker

You can make a cozy, flavorful sweet potato soup in two ways. Choose stovetop sweet potato soup for a quick dinner. Opt for slow cooker sweet potato soup for easy, hands-off cooking that enhances flavor.

Step-by-step stovetop approach for speed

Start by heating 1 tablespoon oil in a pan. Add 1 cup chopped onion and 2 cloves minced garlic. Cook until they soften, about 5 minutes.

Next, add spices like 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika. Stir for 30 seconds to toast the spices.

Then, add 4 cups peeled, chopped sweet potato and 4–6 cups broth. Bring to a simmer, cover, and cook for 20–30 minutes. The potatoes should be fork-tender.

Puree the soup with an immersion blender or a countertop blender. Add 1/2 cup plant milk or yogurt. Taste for salt and serve. Total time is about 35–45 minutes.

Slow cooker method for set-and-forget convenience

Put aromatics, spices, and 4 cups chopped sweet potato in a 6-quart slow cooker. Add 4–6 cups broth, aiming for a thicker soup. Cook on low for 4–6 hours or high for 2–3 hours until potatoes are soft.

Puree the soup with an immersion blender or transfer to a blender in batches. Stir in 1/2 cup milk or 2 tablespoons nut butter for richness. Slow cooker soup often tastes deeper. If using store-bought broth, reduce salt.

Tips for consistent results across methods

Dice sweet potatoes evenly for even cooking. Check doneness with a fork; they should mash easily. Save a cup of cooking liquid before blending to adjust thickness.

Blend in batches if needed to avoid overfilling. Reheat gently to prevent curdling when adding dairy or yogurt. These tips ensure your soup stays smooth and flavorful, whether stovetop or slow cooker.

How to make your sweet potato soup extra creamy without heavy cream

You can make your sweet potato soup creamy without heavy cream. Choose the right ingredients and blend them carefully. This way, you get a creamy soup that’s light, nourishing, and full of flavor.

Starch additions for natural silkiness

Adding a peeled Russet potato or cooked short-grain rice helps. Use a 1:3 ratio of white potato to sweet potato for a silkier texture. Cooked cannellini beans or chestnuts also add thickness and flavor, making the soup dairy-free.

Blending techniques: immersion versus countertop

An immersion blender is convenient and safe. It purees the soup right in the pot, avoiding hot liquid transfers. This method gives a slightly less smooth finish, which many like.

Countertop blenders make the soup very smooth but need caution. Allow the soup to cool slightly before blending. Cover the blender’s opening with a towel to vent steam. Blend in small batches to avoid splashes. Both methods work well for a plant-based sweet potato soup, depending on your preference.

Plant-based milks and nut butters for richness

Unsweetened oat milk adds a creamy touch without changing the flavor. Unsweetened almond milk keeps the soup light. Light coconut milk adds richness and a soft coconut flavor.

For extra creaminess, add a tablespoon or two of tahini or almond butter. Add it gradually, tasting along the way. It adds healthy fats and protein, making the soup even silkier.

Quick practical checklist

• Try a 1:3 white potato to sweet potato ratio for added starch.
• Use immersion blender for ease, countertop for the smoothest puree.
• Vent and blend hot liquids in small batches when using a countertop blender.
• Choose unsweetened oat, almond, or light coconut milk to adjust richness.
• Add tahini or almond butter in small amounts to finish a dairy-free creamy soup.

Healthy sweet potato soup variations to suit dietary needs

Sweet potato soup is great for many diets. You can start with a simple base and then adjust it for vegan, low-sodium, or high-protein needs. Here are some easy swaps and tips to make a healthy bowl that’s also tasty.

Vegan and dairy-free versions

To make vegan sweet potato soup, use low-sodium vegetable broth and unsweetened plant milk like oat, almond, or cashew. Look for brands like Pacific Foods and Silk that don’t have added sugars. Don’t use dairy toppings and use olive oil or a bit of coconut milk instead of butter.

Add miso or nutritional yeast to make the soup taste richer without using dairy.

Low-sodium and heart-healthy adaptations

For a low-sodium sweet potato soup, pick Imagine or Swanson low-sodium broths or make your own. Use herbs, citrus zest, and spices to add flavor instead of salt. Use extra virgin olive oil instead of butter and add more veggies like carrots or tomatoes for extra fiber and nutrients.

Stay away from heavy cream or too much coconut cream to keep it heart-healthy.

Protein-boosted options for a fuller meal

To add protein to your sweet potato soup, mix in cooked lentils or white beans for a vegetarian option. For meat lovers, add shredded cooked chicken or turkey towards the end. Vegan options include silken tofu or unflavored pea protein powder in small amounts.

If you’re not vegan, a dollop of Greek yogurt adds protein and creaminess. Aim for 15–25 g protein per serving for a filling meal.

Flavor-building tips: spices, herbs, and umami boosters

To make a memorable sweet potato soup, focus on layers of flavor. Start by toasting whole spices in oil for a minute to unlock oils. Use measured ground spices later so you can balance heat and sweetness as the soup reduces.

Spice blends that complement sweet potato

Warm spice blends lift natural sweetness without overpowering it. Try pumpkin pie spice or garam masala for cozy depth. Curry powder gives an earthy, savory edge. For a quick custom mix, combine smoked paprika, cumin, and a pinch of cayenne.

For a 4–6 cup batch, begin with 1–2 teaspoons of ground spices. Adjust after blending so your creamy sweet potato soup stays balanced and aromatic.

Herbs and citrus to brighten the soup

Fresh herbs added at the end brighten the bowl. Use cilantro, parsley, chives, or thyme for a clean finish. For Mediterranean notes, try dill or basil.

Citrus cuts richness. Squeeze a bit of lemon or lime juice just before serving to lift flavors. A light sprinkle of orange zest will enhance natural sweet notes without making the soup fruity.

Adding umami with miso, nutritional yeast, or broth choices

Umami transforms a sweet bowl into a savory meal. Dissolve white or yellow miso in warm broth, then stir into the pot for depth without excess salt. Nutritional yeast gives a nutty, cheesy note for vegan versions.

Choose low-sodium vegetable or chicken broth to control salt. Use bone broth if you want a richer profile. Taste as you go to keep the umami sweet potato soup balanced with your sweet potato soup recipe and the creamy sweet potato soup texture you aim for.

Garnishes and toppings that elevate presentation and taste

Transform a simple sweet potato soup into a memorable dish with the right garnishes. Think about texture, contrast, and color when choosing toppings. These small touches can make your soup look and taste like it came from a restaurant.

• Roasted pepitas (pumpkin seeds) for a nutty crunch.
• Toasted chopped pecans or walnuts to add warmth and texture.
• Croutons or crispy chickpeas for long-lasting crispiness.
• Sliced scallions, chives, or fresh cilantro for bright herbal notes.
• Lemon or lime zest to cut through richness and brighten flavor.
• A drizzle of olive oil or chili oil to add shine and depth.
• Toasted coconut flakes when your base uses coconut milk.
• A dollop of Greek yogurt or coconut yogurt to add creaminess and tang.

How to pair garnishes with soup flavor profiles

Choose toppings that match the soup’s spices and base for a balanced taste. For a curry-spiced soup, try cilantro, toasted coconut, and lime. These flavors echo the warm spices and coconut notes.

For a smoky paprika soup, add crispy bacon or smoked tempeh, chives, and smoked sea salt. These ingredients enhance the savory taste. In miso or umami-rich soups, a sesame oil drizzle and toasted sesame seeds work well. They complement the deep, savory flavors.

Portioning and plating tips for an attractive bowl

• Fill bowls about three-quarters full to avoid spills and leave room for toppings.
• Use contrasting colors—green herbs, red chili flakes, and white yogurt—to create visual interest.
• Add garnishes sparingly; a few well-placed pieces make more impact than a mound.
• Serve with a side of crusty bread or crackers arranged beside the bowl for a polished finish.

Meal planning with sweet potato soup: make-ahead and storage

Plan ahead to enjoy healthy sweet potato soup all week. Cool your pot quickly by dividing it into shallow containers. Put those containers in the fridge within two hours to keep flavor and safety intact.

To store sweet potato soup for short-term meals, use airtight containers and label them with dates. Refrigerate for 3–4 days. When reheating, warm gently over medium-low heat and stir often. If the texture looks split or grainy, whisk in a splash of plant milk or broth and heat only to a gentle simmer.

If your recipe uses Greek yogurt or cream, skip adding those before freezing. Dairy finishes can separate. Add yogurt or cream after reheating to keep texture smooth and rich.

Most batches will freeze well for up to three months. Use freezer-safe containers or heavy-duty bags and leave an inch of headspace for expansion. Seal tightly to prevent freezer burn and label the container with the date you freeze it.

Thaw overnight in the refrigerator for best results. You can use the microwave defrost setting if you need it sooner. Reheat on the stovetop, stirring and adding a little reserved liquid to restore silky consistency. These steps help you successfully freeze sweet potato soup without a loss of flavor.

Leftovers make versatile meals. Pour warm soup over quinoa or brown rice to make a grain bowl, and top with roasted vegetables and roasted chicken or canned chickpeas. Use the soup as a sauce for pasta or gnocchi for a quick weeknight dinner.

Turn thicker soup into a pot pie filling by adding sautéed vegetables and cooked protein, then bake under a whole-wheat crust. For a creative breakfast or lunch, blend soup with an egg and a bit of flour to make savory pancake or fritter batter, then pan-fry until golden.

Common mistakes and troubleshooting for creamy sweet potato soup

Small errors can turn a silky bowl into a thin or grainy one. This guide helps fix sweet potato soup troubles. Follow these steps for a perfect pot.

How to fix grainy or watery soup

If your soup is grainy, blend it longer. Process until smooth with a high-speed blender or stick blender. For tough fibers, strain it through a fine-mesh sieve.

To add body, mix in a smooth white potato or rice puree. A cornstarch slurry can thicken it quickly. Simmer it gently until it’s smooth. For watery soup, simmer uncovered to reduce liquid.

Preventing overcooking and flavor loss

Cook sweet potatoes until just tender. Overcooking makes them mealy and dulls flavor. Simmer gently to keep flavors bright.

If using a slow cooker, don’t over-salt. Season only at the end to keep flavors balanced.

Adjusting seasoning and consistency at the end

Taste the soup just before serving. Add a bit of lemon juice or vinegar to lift flavors. If it’s too sweet, a pinch of salt can fix it.

To improve texture, add olive oil or unsweetened plant milk. When adding yogurt or dairy, mix it with hot soup first. This prevents curdling.

Keep a checklist by the stove: blend, strain, thicken, simmer, and finish with acid and fat. These steps fix common issues and make troubleshooting easy.

Sweet Potato Soup as part of a balanced meal

Sweet potato soup is a comforting base for many meals. It can be a light starter or a hearty main. Choose sides, breads, and drinks that complement it. Aim for a meal that includes protein, fiber, and healthy fats, along with the soup’s natural sweetness.

Side dishes and bread pairings from light to hearty

For a light lunch, pair the soup with a mixed green salad and lemon vinaigrette. A crisp herb salad with parsley and mint adds freshness. These options are great for a simple, light meal.

For a more filling meal, add grilled chicken breast or roasted chickpeas for protein. Roasted Brussels sprouts or a warm quinoa pilaf add texture and nutrients. Choose sourdough, whole-wheat baguette, or seeded rolls for a creamy soup match.

Beverage pairings for casual and formal meals

Casual meals pair well with iced tea, sparkling water with lemon, or a crisp lager. These drinks refresh the palate and complement the soup’s flavors. A ginger-lemon spritzer is a tasty, non-alcoholic choice.

For formal dining, choose a medium-bodied white like unoaked Chardonnay or a light red like Pinot Noir. These wines enhance the soup without overwhelming it. Offer a non-alcoholic sparkling apple or pear drink as a fancy alternative.

Portioning guidance for adults and children

Standard portions help control calories and structure the plate. Adults should get 1 to 1.5 cups as a starter. For a main course, offer 2 cups with added protein or whole grains.

Children need smaller portions: about 1/2 to 1 cup based on age and appetite. Add protein and whole grains to balance the bowl and meet nutritional goals.

Scaling servings for groups is simple. Match the soup portion to the meal’s role and other dishes. This ensures a balanced meal sweet potato soup every time.

Conclusion

You now know how to make a delicious sweet potato soup at home. Start with firm, evenly colored sweet potatoes for the best taste and texture. Then, gather your main ingredients like onion, garlic, stock, and a healthy fat.

Decide if you want to cook it quickly on the stovetop or use a slow cooker for convenience.

To make a creamy soup without heavy cream, use white potato, cooked rice, or unsweetened plant milk. Add miso, smoked paprika, or lemon juice to balance the sweetness. Choose one garnish like toasted pepitas, Greek yogurt, or cilantro to enhance both looks and taste.

Plan for leftovers by cooling them fast, storing in airtight containers, or freezing. If your soup gets too thin, thicken it with a blended starchy veg or a bean purée. Taste and adjust as you go, tweaking salt, acid, and spices to your liking.

Choose your cooking method, make one smart swap, and pick a garnish. With focus on texture, seasoning, and simple steps, you can create a top-notch, healthy sweet potato soup for your family.

FAQ

What is the easiest way to make a creamy sweet potato soup without heavy cream?

Start by cooking peeled, diced sweet potatoes with sautéed aromatics (onion, garlic) in low-sodium broth until tender. Add a starchy binder like a peeled white potato or cooked short-grain rice before pureeing to build natural creaminess. Finish by blending until silky and stir in unsweetened oat milk, a spoonful of tahini, or Greek yogurt (for non-vegan) to add richness while keeping saturated fat low. This yields an easy sweet potato soup that’s both creamy and healthy.

Which sweet potato varieties make the smoothest, creamiest soup?

Orange-fleshed, moist varieties such as Beauregard, Jewel, or Garnet/Red generally produce the smoothest purees because of their higher moisture and starch content. If you prefer a slightly nuttier, firmer texture, Japanese (Satsuma-imo) and Hannah/White varieties work too, but you may need to add a starchy white potato or rice to achieve extra silkiness for a creamy sweet potato soup.

How do I adapt sweet potato soup for vegan or dairy-free diets?

Use vegetable broth and unsweetened plant milks such as oat, almond, or light coconut milk in place of dairy. Boost umami with white miso dissolved in a little warm broth or add nutritional yeast for a savory note. For added creaminess and protein, puree cooked white beans or silken tofu into the soup. Brands like Pacific Foods, Silk, and Imagine offer good unsweetened plant-milk and low-sodium broth options.

Can I make sweet potato soup in a slow cooker, and how long does it take?

Yes. In a 6-quart slow cooker, combine aromatics, diced sweet potatoes, spices, and broth. Cook on low for 4–6 hours or high for 2–3 hours until the potatoes are tender. Puree with an immersion blender or in batches in a countertop blender, then stir in your finishing liquid. Slow cooking develops deeper flavor and is ideal for set-and-forget meal prep.

My soup turned out grainy — how can I fix a grainy or fibrous texture?

Blend longer or use a countertop blender for a finer puree, then pass the soup through a fine-mesh sieve to remove fibers if needed. Adding a cooked starchy ingredient (white potato or rice) and re-blending can smooth texture. For stubborn graininess, whisk in a small amount of plant milk or an extra tablespoon of tahini and briefly simmer to integrate.

How should I season sweet potato soup to balance its natural sweetness?

Counterbalance sweetness with acid and savory elements. Add a squeeze of lemon or lime juice, a splash of apple cider vinegar, or a touch of miso. Use warming spices—cumin, smoked paprika, cinnamon, or curry powder—and finish with salt and freshly ground black pepper. For heat, add crushed red pepper or cayenne sparingly. Taste and adjust seasoning at the end.

What are good protein-boosting options to make the soup a complete meal?

Stir in cooked lentils, white beans (cannellini), shredded cooked chicken or turkey, or diced tofu. Greek yogurt (if not vegan) or a scoop of unflavored pea protein can also increase protein. Aim for about 15–25 grams of protein per serving by adding a modest portion of these ingredients so the soup functions as a satisfying main course.

Can I freeze sweet potato soup, and what’s the best way to thaw and reheat it?

Most sweet potato soups freeze well for up to three months. Cool quickly, portion into freezer-safe containers or bags, leaving headspace, and freeze. Allow to thaw in the refrigerator overnight, or defrost with the microwave. Reheat gently on the stove over medium-low heat, stirring frequently. If the soup separates or seems thin, whisk in a splash of plant milk or reserved broth and heat to a simmer. Add dairy-based finishes like Greek yogurt after reheating to avoid curdling.

Which garnishes pair best with different flavor profiles of sweet potato soup?

Match garnishes to the soup’s spice profile. For curry or warm-spiced soups, finish with cilantro, toasted coconut flakes, and lime. For smoky paprika or roasted versions, use crispy bacon or smoked tempeh, chives, and a drizzle of chili oil. For miso or savory profiles, add toasted sesame seeds and a little sesame oil. Crunchy options like roasted pepitas, toasted pecans, or crispy chickpeas add texture to any bowl.

How do I prevent curdling when using yogurt or dairy in the soup?

Temper dairy by ladling a small cup of hot soup into the yogurt or cream, whisking to warm it slowly, then stir the warmed mixture back into the pot. Reheat gently over medium-low heat and avoid boiling after adding yogurt. For added safety, use Greek yogurt or stir in dairy at the very end just before serving.

What are quick stovetop ratios and times for a 4–6 cup batch of sweet potato soup?

A common starting ratio is about 4 cups chopped sweet potato (roughly 3–4 medium sweet potatoes) to 4–6 cups low-sodium broth, depending on desired thickness. Sauté aromatics for 3–5 minutes, simmer the potatoes in broth 20–30 minutes until fork-tender, then blend and finish with 1/2 to 1 cup plant milk or 1/2 cup Greek yogurt (adjust to taste and texture). Season and serve.

Is it better to use an immersion blender or a countertop blender?

Use an immersion blender for convenience and safety with hot liquids; it’s quicker and you can puree directly in the pot. A countertop blender produces the smoothest texture but requires working in batches and venting steam carefully to avoid pressure buildup. If using a countertop blender, let the soup cool slightly and blend in small batches with the lid vented and covered by a towel.

How should you store fresh sweet potatoes before cooking to keep them at peak flavor?

Store sweet potatoes in a cool, dark, well-ventilated place around 50–60°F, such as a pantry or cellar. Avoid refrigeration, which can alter texture and taste. Don’t store them near onions or apples (ethylene producers). Use them within a few weeks and check for sprouting or soft spots regularly.

Can you use canned sweet potato or pre-cooked packs to speed up the recipe?

Yes, canned or pre-cooked sweet potato can speed up prep—drain and rinse if packed with syrup or added sugars. Because canned textures and liquid content vary, reserve some broth or plant milk to adjust thickness after blending. Taste for seasoning and reduce added salt if the canned product contains sodium.