Savory, smooth and flavorful, Sweet Potato Bisque is chock full of sweet potato goodness. Made with simple ingredients and warming spices, this vegetarian soup is bound to wow your guests, no matter if it’s served as a weeknight dinner or a party entree. In addition, his recipe can be tweaked to feed someone on the Whole30 or a paleo eater! Sweet Potato Bisque is perfect comforting meal for a cold winter’s evening.
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Notes to self…
Don’t sweat the small stuff. Take deep breaths when this becomes overwhelming, as it certainly will at some point in time.
Enjoy the random wintery bouts Dallas received because it isn’t normal. More than likely, you’ll go a long period of time without seeing it after this bout is through.
And finally, don’t sing out loud while chopping onions. Not only will you breathe in the tear-inducing scent, but you’ll also taste it through your mouth, which makes the onion even more overpowering than normal. It WILL make you cry.
You’ll never guess which one I did while making this savory soup.
Sweet Potato Bisque is an all-time favorite comfort food of ours, chock full of sweet potatoes!
And I’m updating this old recipe for y’all today, giving you some WHOLE30, PALEO and VEGAN options for this flavorful vegetarian entree.
Also, did I mention it’s crazy comforting and highly requested at our house, even though none of us eat a strict Whole30, Paleo, Vegan OR Vegetarian diet?
YEP. It’s that good! Flavor for the win!
Tips and Tricks to Making the BEST Sweet Potato Bisque
- Give your soup the time it needs to come together! You can technically skip the last simmer, which adds 30 minutes to the recipe, but it’s really worth it if you’ve got the time.
- Puree. The. Sweet Potatoes. (You want this soup to be smooth!)
- Substitutions: We’ve made this recipe with whole milk, skim milk, unsweetened cashew milk and unsweetened almond milk. (I also think that coconut cream would make this ridiculously decadent, but I’ve yet to try it!) While the milks will change the color and texture, we haven’t noticed a huge difference and have enjoyed this soup every way! Also, we’re not vegetarians, so we’ve made this using chicken stock in a pinch. So if you’re not a vegetarian, feel free to make this substitution.
- Make ahead tip: Bake the sweet potatoes in advance, and have them ready to puree when the time is right to make the soup! The sweet potato baking inevitably takes the longest amount of time out of anything in this bisque, and it can be frustrating if you’re hungry, so do yourself a solid and prep ahead of time.
Must-Have Products for Sweet Potato Bisque
Perfect Pairings for Sweet Potato Bisque
- Vegan Sweet Potato Sage Olive Oil Biscuits
- Whole Wheat Italian Beer Bread
- Honey Jalapeño Cornbread Muffins
Interested in making this goodness for yourself sometime this week?
Scroll on down to get the recipe and Whole30, vegan and paleo substitutions!
Savory, smooth and flavorful, Sweet Potato Bisque is chock full of sweet potato goodness. Made with simple ingredients and warming spices, this vegetarian soup is bound to wow your guests, no matter if it's served as a weeknight dinner or a party entree. In addition, this recipe can be tweaked to feed someone on the Whole30 or a paleo eater! Sweet Potato Bisque is perfect comforting meal for a cold winter's evening.
- 2 large sweet potatoes, (makes about 4 cups sweet potato puree)
- 1 tablespoon extra virgin olive oil
- 1 ¼ cups white onion, finely diced
- 1 clove garlic, finely minced
- 1 ½ teaspoons fresh thyme or ¾ teaspoon dried thyme
- 3 ½ cups vegetable broth
- ¼ teaspoon curry powder
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1 teaspoon sea salt
- 1 cup milk (dairy or unsweetened non-dairy both OK)
Bake the Sweet Potatoes + Make the Puree
- Preheat the oven to 400°F.
- Poke the sweet potatoes with a fork so they don't explode in the oven.
- Place the sweet potatoes a baking sheet, transfer to the oven and bake for an hour (or until soft.)
- When the sweet potatoes are softened, remove from the oven, and cool for 30 minutes.
- Once the potatoes have cooled, slice in half, and scoop the substance out of the skins.
- Puree the sweet potatoes in a blender or a food processor until smooth.
- Season with curry powder, cumin, black pepper and salt and set aside.
Make the Soup
- Heat the extra virgin olive oil in a medium-sized stock pot over medium heat.
- Chop the onion and garlic.
- When the pan is hot, add the onion and thyme, sautéing until soft, 3-5 minutes.
- Add the garlic, and cook until fragrant, 1-2 minutes.
- Pour in the vegetable broth slowly, and scrape the bottom of the pot to remove any overcooked bits. This will add flavor to the soup! Bring to a boil.
- Add the sweet potato puree, and stir until smooth, bringing to a simmer.
- Add the milk, stirring until incorporated, then lower the heat. Simmer for an additional 30 minutes. Add salt and pepper to taste if the soup needs it.
- Serve warm, garnish with additional fresh thyme and enjoy!
Adapted from a recipe, originally printed in 225 Magazine, my former employer, which I also happened to photograph.
Whole30, Paleo and Vegan Option: Use unsweetened nut milk. Cashew milk is my personal favorite, as it's a little thicker than almond milk, though almond milk works here, too!
Please note the total time of this recipe includes the resting time for the sweet potatoes. The time to make this recipe might vary greatly, as your oven might cook the sweet potatoes faster or slower than mine.
MAKE AHEAD TIP: Bake the sweet potatoes a few days in advance. When it's the night for the soup, blend the sweet potatoes to make the puree, then follow the instructions to make the soup.
Serving Size:1 serving
Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 778mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.
The photos and recipe for this Sweet Potato Bisque were originally published on January 16, 2013. The photographs, along with the text of this blog post, were updated and republished on February 19, 2016.