My late husband finally understood how much I love soup once he gave me a cookbook with 101 soup recipes. I can eat it all year round. I especially love coming up with soups using leftovers at the end of the week that I thought I was going to use, but ended up not using. My mantra for 2020 was to waste less. It was absurd how much food I threw out at the end of the week because something got pushed to the back of the fridge.
That’s how this sweet potato bisque came about. I bought a package of already cut and peeled sweet potatoes. If you aren’t taking advantage of already cut up veggies, I cannot recommend it enough - especially with hard to cut veggies like butternut squash, acorn squash and sweet potatoes. I’ve even seen packages of diced up onions!
I will never buy the onions because I am the one cook in the world who doesn’t like them. However, I am not offended when anyone uses onions in my recipes. Feel free to add onions to this soup, no hard feelings.
You just need a stock pot and 30 minutes. I’d call it a dump soup because you dump everything in and walk away, but this soup is silky smooth, has so much depth of flavor and while you might not want to add that teaspoon of vinegar at the end, please do. It brings this whole soup together.
Another side note - you need the spice to balance out the sweetness of the sweet potato and apple. If you don’t like jalapeño peppers, substitute with crushed red pepper.
Sweet Potato Bisque
Scroll down for a printable version of this recipe
Yields: Four 1.5 cup servings
Prep Time: 5 minutes
Cook Time: 30 minutes
1 teaspoon avocado oil
1 Tablespoon minced garlic
1/2 cup onions (if using - I did not)
2 large carrots, roughly chopped
16 ounce sweet potato (I bought a bag that was already peeled and cubed)
1 large Honeycrisp apple, cored and roughly chopped
1/2 jalapeño, roughly chopped (leave seeds out to make less spicy)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups vegetable stock
1/2 cup unsweetened almond milk
1 teaspoon red wine vinegar
4 tablespoons bacon bits (garnish)
4 tablespoons fresh chopped parsley (garnish)
Sliced jalapeno (garnish)
1. Heat a stock pot over medium low heat. Add in the avocado oil. Sauté the garlic (and onion if using) for 2-3 minutes. Add all other ingredients except the milk, vinegar and garnishes.
2. Simmer for 30 minutes, or until the veggies are fork tender. Using a stick blender, blend until smooth. Stir in the milk and vinegar until just combined.
3. For each bowl of soup, top with a tablespoon of bacon bits and a tablespoon of parsley, and add some sliced jalapeños for an extra kick.
If you have someone in your family that gives sweet potato the stink eye, make this soup. It will change their opinion, pinky swear!
Let me know in the comments - sweet potato fan or not?
Learn how to make Sweet Potato Hash with Blackened Eggs and Creole Tomato Sauce in The Chopping Block's upcoming Fall Brunch on the Grill class on Saturday, October 3 at 11am on our outdoor grilling patio at Lincoln Square. Or, choose our virtual Date Night Cook Along class which features Quinoa Pilaf with Sage and Sweet Potatoes on Friday, October 9 at 6pm CST.