Best 3 Tomato Sweet Potato Bisque Recipes

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Indulge in the velvety and comforting goodness of Tomato Sweet Potato Bisque, a culinary symphony that harmonizes the natural sweetness of roasted sweet potatoes with the tangy acidity of tomatoes. The article presents a versatile collection of recipes, each offering a unique twist on this classic soup. From the basic Tomato Sweet Potato Bisque recipe that showcases the core flavors to variations such as the Creamy Tomato Sweet Potato Bisque, which adds a touch of richness with heavy cream, and the Roasted Red Pepper Tomato Sweet Potato Bisque that infuses a smoky and vibrant flavor. For those seeking a vegan alternative, the Vegan Tomato Sweet Potato Bisque provides a hearty and flavorful option. Additionally, the article offers a delightful recipe for Sweet Potato and Black Bean Tacos, a fusion of flavors and textures that marries the sweetness of sweet potatoes with the savory richness of black beans. Whether you're craving a comforting bowl of soup or a creative taco filling, this article has it all!

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS



Tomato Sweet Potato Bisque with Pesto Grilled Cheese Croutons image

Provided by Carla Hall

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 27

1 medium sweet potato
1 tablespoon olive oil
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1 sweet onion, roughly chopped
1/2 teaspoon kosher salt, plus more as needed
4 cloves garlic, peeled and chopped
2 sprigs fresh thyme
1 bay leaf
One 14.5-ounce can fire-roasted diced tomatoes
1/4 teaspoon cayenne pepper
4 cups unsalted vegetable broth, or more as needed
1/4 cup heavy cream
Freshly ground black pepper
Micro basil, for garnish
Pesto Grilled Cheese Croutons, recipe follows
2 cups packed fresh basil
2 cloves garlic, roughly chopped
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest
Pinch kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
Eight 1/2-inch slices bread, cut from a loaf of pain de mie
4 slices sharp or extra-sharp aged Cheddar, thinly sliced
3 tablespoons unsalted butter, softened
3 tablespoons mayonnaise

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
  • Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
  • Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
  • Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
  • To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
  • To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
  • Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
  • Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.

TOMATO SWEET POTATO BISQUE



Tomato Sweet Potato Bisque image

I saw this on Good Morning America and it sounded so interesting, I just had to save it to try one of these days! It's based on Carla Hall's recipe book.

Provided by Linky

Categories     Yam/Sweet Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
1 large sweet onion, coarsely chopped
kosher salt
1 jalapeno chile, stemmed, seeded, and chopped
4 garlic cloves, chopped
2 sprigs fresh thyme
4 fresh basil leaves
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
1 quart vegetable stock (or store-bought unsalted vegetable broth, plus more if desired)
1 medium sweet potato, peeled and chopped
1/4 cup heavy cream
fresh ground black pepper

Steps:

  • Heat a large saucepan over medium-high heat.
  • Add the oil and heat until just hot. Add the carrot, celery, onion, and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
  • Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
  • Stir in the tomatoes with their juices, then stir in the stock and sweet potato.
  • Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon.
  • Remove and discard the thyme sprigs.
  • Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth.
  • Reheat the soup over low heat.
  • Stir in the cream.
  • For a thinner soup, stir in more stock.
  • Season to taste with salt and pepper and serve hot.

TOMATO SWEET POTATO BISQUE



Tomato Sweet Potato Bisque image

From One Pot Meals for People with Diabetes by Ruth Glick & Nancy Baggett. "This hearty, very savory vegetable bisque is quickly pureed in a food processor. It is enriched with a surprising, but tempting ingredient--peanut butter."

Provided by ceeleegato

Categories     Yam/Sweet Potato

Time 40m

Yield 1 cup, 9 serving(s)

Number Of Ingredients 11

1 large onion, chopped
1 tablespoon olive oil
3 1/2 cups chicken broth
4 1/2 cups sweet potatoes, peeled and cubed (1/3 inch)
1 tablespoon fresh gingerroot, peeled and minced
1 teaspoon dried thyme leaves
1 teaspoon ground allspice
1/8-1/4 teaspoon hot red pepper flakes (to taste)
1 (28 ounce) can crushed tomatoes
1/3 cup smooth peanut butter
salt and black pepper

Steps:

  • In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
  • Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
  • Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
  • Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
  • Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.

Tips:

  • Choose the right tomatoes: Roma tomatoes are the best choice for this bisque because they are meaty and have a low water content. If you can't find Roma tomatoes, you can use another type of tomato, but you may need to adjust the cooking time.
  • Roast the tomatoes before using them: Roasting the tomatoes intensifies their flavor and makes them sweeter. You can roast the tomatoes in the oven or on a grill.
  • Use fresh herbs: Fresh herbs, such as thyme and basil, add a lot of flavor to this bisque. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
  • Don't overcook the soup: The soup should be simmered for just long enough to heat it through and blend the flavors. If you overcook the soup, it will lose its fresh flavor.
  • Serve the soup immediately: This soup is best served hot. You can garnish it with a dollop of sour cream or yogurt, a sprinkle of chopped fresh herbs, or a drizzle of olive oil.

Conclusion:

This tomato sweet potato bisque is a delicious and healthy meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this recipe is a great starting point. So next time you're looking for a comforting and nutritious meal, give this tomato sweet potato bisque a try.

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