The Speckled Palate

February 19, 2018

Sweet Potato Bisque (Whole30, Paleo and Vegan Options)

Last Updated on

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.

Two bowls of Sweet Potato Bisque sitting on a blue background

This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.

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.

Ingredients for Sweet Potato Bisque

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!

One bowl of Sweet Potato Bisque on a blue background with cornbread biscotti

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.

Two bowls of Sweet Potato Bisque on a blue background with cornbread biscotti

Must-Have Products for Sweet Potato Bisque

Perfect Pairings for Sweet Potato Bisque

Pinterest collage for Sweet Potato Bisque

Interested in making this goodness for yourself sometime this week?

Scroll on down to get the recipe and Whole30, vegan and paleo substitutions!

Sweet Potato Bisque
Yield: 6 servings

Sweet Potato Bisque

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours

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

  1. Preheat the oven to 400°F.
  2. Poke the sweet potatoes with a fork so they don't explode in the oven. 
  3. Place the sweet potatoes a baking sheet, transfer to the oven and bake for an hour (or until soft.)
  4. When the sweet potatoes are softened, remove from the oven, and cool for 30 minutes.
  5. Once the potatoes have cooled, slice in half, and scoop the substance out of the skins. 
  6. Puree the sweet potatoes in a blender or a food processor until smooth. 
  7. Season with curry powder, cumin, black pepper and salt and set aside.

Make the Soup

  1. Heat the extra virgin olive oil in a medium-sized stock pot over medium heat.
  2. Chop the onion and garlic. 
  3. When the pan is hot, add the onion and thyme, sautéing until soft, 3-5 minutes.
  4. Add the garlic, and cook until fragrant, 1-2 minutes.
  5. 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.
  6. Add the sweet potato puree, and stir until smooth, bringing to a simmer.
  7. 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.
  8. 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.

Nutrition Information:



Serving Size:

1 serving

Amount Per Serving: Calories: 109 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 778mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 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.


  1. Natalie

    Loving the soup lately! I usually put some sweet potato in soups of mine but have never made a sweet potato bisque! Looks fairy easy and full of flavour, perfect for these cold winter days i’m experiencing!

    • Erin

      You and me both, Natalie! It has been so cold that a big, warm bowl of soup any night makes me happy. This one is pretty awesome.

      What kind of soups have you used sweet potato in before?

  2. Jayne

    This soup looks really good! I love sweet potatoes so very much. This will go on my to-try list. 🙂

    • Erin

      Thanks, Jayne! Sweet potatoes are some of my favorites, and this soup definitely hits the spot on a chilly winter’s night!

  3. Julia {The Roasted Root}

    Not sweating the small stuff helps us see the fun and enjoyable side of life…I need to remind myself of this everyday! Your sweet potato bisque looks amazing! I’m a huge fan of sweet potatoes – they’re versatile, tasty and so nutritious! Great comforting soup recipe to keep you warm on a snowy day!

    • Erin

      Julia, you’ve got that right! I find that I’ve been stressing over the small things in life more recently, and I have to step back and realize what a blessing this life truly is so I can live it to the fullest. 🙂 Glad I’m not the only one who needs a reminder.

      Like you, I’m a huge fan of sweet potatoes, too, and there’s nothing better than a warm, comforting soup on a chilly winter day! Thanks for stopping by!

  4. Hannah

    I made this bisque from leftover cooked sweet potatoes and it was AMAZING. We all loved it and I am certainly making this again! 🙂

  5. dixya @food, pleasure, and health

    so many beautiful reminders + comforting recipe. i use sweet potatoes mostly in chili but i will have to give this bisque a try!

    • Erin

      Thank you, friend! I’m all about the comfort food this time of year, and for whatever reason, sweet potatoes really do it for me. I love that you use them in chili–SO good! Enjoy this bisque!

  6. Danielle Green

    Sweet potatoes are a favorite as are bisques! This is super!

  7. Melissa Howell

    I just love your pictures! They’re gorgeous! This soup is just beautiful (and delicious, too!)

  8. Malinda

    Oh man, I ALWAYS cry when I am chopping onions!! This soup looks super tasty and such a pretty color too!

  9. Julie Evink

    I can’t wait to share this delicious recipe with all my friends who are always asking if I have any good Whole 30 recipes!!!!

  10. Stephanie Johnson

    I made this last night. I am trying to incorporate more plant-based recipes into our diet. I used coconut milk instead of regular milk to make it vegan, and I added some jalapenos for more spice. It was delish. My carnivore husband raved. Thank you!

    • Erin

      Stephanie, your comment makes me SO happy! I’m thrilled that this recipe turned out for you and that your carnivore husband raved about it! I love that you added some jalapenos for heat–my husband would love that, too! You’re so welcome. I hope this recipe helps keep y’all warm and cozy throughout the wintertime.

Leave a Comment

*Required field