Sweet Potato Bisque

Sweet Potato Bisque


"Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives."


1 h 35 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
  2. Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
  3. Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
  4. Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
  • profile image

Your rating



  1. 16 Ratings


I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. I also used 1 10 oz. can of broth and cut the water to compensate. Cut the thyme and add 1/4 to ...

This is a very exotic soup: the spices give it a wonderful Middle Eastern flavor. Its thick enough that it could almost be used as a party dip with pita bread... Guaranteed to impress!

I had a sweet potato bisque when I was back in college that reminded me a lot of pumpkin pie -- I was hoping that this recipe might get me something similar. I made a few changes to start -- I ...

I found this to be a little bland. Perhaps could have used more broth and less water?

I expected more flavor from this recipe. The taste of the sweet potatoes was minmal even though they were roasted to carmelize the sugars and enhance the flavor. The ratio of broth to water shou...

This was good. I did it with about 9 sweet potatoes (no regular potatoes), about 6 or 7 cups of milk and no water or chicken stock, a cup of apple juice, subbed garam masala, chili powder,fresh...

This was a wonderfully creamy soup. I served it with a crusty baguette bread at a 5 course meal to a bunch of girls at camp. They loved it! It was missing something, however. I never quite put m...

The proportions on this seem very off. The recipe says it serves eight but it made a lot more than that. This sounded really good but turned out quite dissapointing.

A really interesting and tasty soup. I replaced two of the sweet potatoes with carrots when I realized I didn't have as many leftover baked sweet potatoes as I thought. Still a delicious recip...