Best 3 Creamy Sweet Potato Bisque Recipes

Immerse yourself in a culinary journey with our tantalizing Creamy Sweet Potato Bisque, a symphony of flavors that will delight your taste buds. This velvety smooth soup is a harmonious blend of roasted sweet potatoes, aromatic leeks, and a touch of ginger, enveloped in a creamy broth. As you savor each spoonful, hints of nutmeg and thyme dance on your palate, creating a symphony of warmth and comfort. This delightful soup is not only a treat for your taste buds but also a nourishing embrace for your body. It's packed with essential vitamins, minerals, and antioxidants, making it a guilt-free indulgence. Whether you're seeking a cozy meal on a chilly evening or a healthy yet satisfying lunch, this Creamy Sweet Potato Bisque promises an unforgettable culinary experience. In addition to the classic bisque recipe, we've also included a delightful variation featuring roasted red peppers, adding a vibrant hue and a smoky sweetness that will tantalize your senses. For those with dietary restrictions, we offer a vegan version of the bisque, ensuring that everyone can partake in this culinary delight.

Here are our top 3 tried and tested recipes!

SWEET POTATO BISQUE

Sweet Potato Bisque image

I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 21

Ingredients

8 bacon strips, finely chopped
6 medium carrots, chopped (2 cups)
1 medium onion, chopped (1 cup)
3 garlic cloves, minced
3 cups water
1-3/4 pounds sweet potatoes (about 4 medium), peeled and cubed
3 bay leaves
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1 cup sour cream
MINTED CHILI OIL:
18 mint sprigs, chopped
3 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.

Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.

CREAMY SWEET POTATOES

Creamy Sweet Potatoes image

I took my mother's delicious sweet potato casserole recipe and gave it a new twist by adding the tempting taste of orange-a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

5 pounds sweet potatoes, peeled and cooked
4 large eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Dash salt
1 cup miniature marshmallows

Steps:

In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.

Nutrition Facts : Calories 312 calories, Fat 10g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 266mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 5g fiber), Protein 4g protein.

JEN'S SWEET POTATO BISQUE

Jen's Sweet Potato Bisque image

Provided by Janet Johnston

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, diced
2 cloves garlic, minced
Salt and freshly ground black pepper, for seasoning, plus 1 1/2 teaspoons salt
1 cup frozen corn, thawed
1 1/2 pounds sweet potatoes, peeled and diced
2 cups chicken broth
2 cups apple juice
2 teaspoons poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)
1/2 teaspoon finely ground white pepper
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
Sage and Savory Croutons, for serving, recipe follows
1 cup cubed French bread
2 tablespoons olive oil
1 teaspoon poultry seasoning (recommended: Savory Spice Shop s Sage and Savory Stuffing Seasoning)

Steps:

Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and saute until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute.
Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes are cooked through and fork tender, about 20 minutes.
Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat. Transfer to serving bowls and garnish with Sage and Savory Croutons.
Heat olive oil in saucepan over low heat. Carefully add the bread to the saucepan and toss until browned. While browning, sprinkle with poultry seasoning. Transfer to a bowl and set aside.

Tips:

For a smoother bisque, blend the soup until it reaches your desired consistency. You can also use an immersion blender to blend the soup directly in the pot.
To make the bisque ahead of time, cook it according to the recipe and then let it cool completely. Store the bisque in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the bisque over medium heat until warmed through.
To garnish the bisque, you can use a variety of toppings, such as chopped fresh parsley, crumbled bacon, or a dollop of sour cream. You can also serve the bisque with a side of crusty bread or crackers.
If you don't have any sweet potatoes on hand, you can substitute another type of winter squash, such as butternut squash or acorn squash.
If you're looking for a vegan version of this recipe, you can substitute vegetable broth for the chicken broth and omit the butter.

Conclusion:

This creamy sweet potato bisque is a delicious and comforting soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, spicy or mild, this bisque is sure to become a favorite in your home.