Oooohhh ahhh, Sweet potato
It may be August in the south (which equates to insane heat and humidity), but we had a hurricane come through this week and all that rain made me want soup. My sweet potato bisque is super easy to make and so easy to freeze and reheat later. It is Whole30, Paleo, and can have a vegan option by swapping out one ingredient. This soup is a crowd pleaser for sure.
This recipe requires you to bake the sweet potatoes, let them cool, and then scoop the flesh out for the soup. This is not hard, but does require some forethought and planning!
I also really recommend a blender to make sure everything is smooth and blended together well. You can use a traditional blender or an immersion blender. I have both and both work well, it just depends on what you have and what tools you already have out in the kitchen and have to wash! I will say that the immersion blender I do have works amazingly and I use it 1-2 times a week for sauces, soups, and smoothies and have had it for 5 years and it still works wonderfully.
Y’all, this sweet potato bisque is easy peasy! You just blend together your sweet potato flesh with some cooked onions and garlic, chicken stock (vegetable stock if you are vegan), and some coconut cream and spices and call it a day! I personally like to top my soup with a slice of crumbled Whole30 compliant bacon and about ¼ cup of cooked chicken, but it tastes great as is too. Check out my notes below for some other things to eat with this soup.
- 1 TBSP olive oil
- 1 cup of diced white onion
- 3 and ½ cups of cooked sweet potato flesh (4-5 sweet potatoes)
- 3 cups of chicken stock (substitute with vegetable stock if vegan)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ¼ pepper
- ½ tsp paprika
- 1 can (13.5 oz) coconut cream
- Optional toppings: pink peppercorn, crumbled bacon, cooked chicken, sausage (check notes below for more information)
- Rinse/scrub sweet potatoes and stab with a fork a few times on each side. Wrap in foil and put in a casserole dish and into the oven on 450° Fahrenheit for 60-90 minutes, until sweet potatoes are soft.
- Once they are done, remove from the oven and let cool until you can safety handle the potatoes (30 minutes-1 hour)
- While the sweet potatoes cool (give them a little bit of a head start), in a large pot, add one TBSP of olive oil on medium heat.
- Once the oil is heated, add onions.
- Cook the onions until translucent (5-7 minutes) and then add the garlic and cook for another 2-4 minutes.
- Remove the potatoes from the foil and slice in half. Using a spoon, scoop out the sweet potato flesh and add to the pot with garlic and onions.
- Then, add chicken stock (vegetable stock if you are vegan) and spices.
- Then, add the solid part of the coconut cream can. Save the liquid in the can for now.
- Using an immersion blender or traditional blender, blend all ingredients together.
- Assess the thickness of the bisque. If it is too thick for your liking, slowly add the liquid in the coconut cream can to the bisque while blending. I typically add a “splash” (a few tablespoons) at a time until it is the thickness I would like. This helps me avoid accidentally making the soup too runny.
- Once the soup is the desired thickness and is blended completely, top with toppings and/or extra salt and pepper (if desired) and enjoy!
- This recipe yields 4 large bowls (dinner portion) or 6 smaller bowls of soup (lunch portion). We typically create 6 servings because we add in various toppings to make the smaller bowls of soup more filling.
- I recommend topping each bowl with one piece of crumbled bacon (check the ingredients if you are on a Whole30 or Paleo diet) and about ¼ of a cup of cooked chicken (diced or shredded) and a dash of pink peppercorn. We also think any sausage (chicken apple sausage is our favorite) is a great topping as well! If you don’t eat meat, I recommend having some Simple Mills crackers with this soup (plain or the rosemary flavors are my favorite).
- Store in an airtight container for up to 1 week in the refrigerator. It can last up to 6 months in the freezer.
- The thickness of the soup can vary, mostly depending on how separated your can of coconut cream is (if it is not separated with the solid part on top, store in the fridge so you can easily spoon the solid part off the top). If it is too thick, add the full coconut cream can (solid part and the liquid part). You can also add more chicken/vegetable stock. If it is too runny for your liking, you can add more sweet potato or you can cook on the stove for a little bit longer to let some of the liquid evaporate.
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