Sweet Potato and Rutabaga Bisque
Cozy up with a bowl of Sweet Potato and Rutabaga Bisque, a velvety-smooth soup that's as comforting as it is flavorful. This hearty yet elegant dish combines the natural sweetness of sweet potatoes and rutabaga with warm spices like cinnamon and nutmeg, creating a perfectly balanced blend of savory and sweet. Slow-simmered in vegetable broth and finished with a touch of heavy cream, this bisque delivers a creamy texture and layers of rich flavor. The sautéed garlic and onion provide an aromatic base, while a garnish of fresh parsley adds a pop of color and freshness. Perfect for chilly evenings, this easily adaptable recipe is ready in under an hour and pairs beautifully with crusty bread for dipping. Whether you're serving it as a main course or a starter, this soup is sure to impress with its vibrant flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 2 medium (about 1 pound total) sweet potatoes
- 1 large (about 1 pound) rutabaga
- 1 medium yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons chopped (optional, for garnish) fresh parsley
- 1 loaf (optional, for serving) crusty bread
Instructions
Peel and dice the sweet potatoes and rutabaga into 1-inch cubes. Dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 4-5 minutes, until softened and fragrant.
Add the diced sweet potatoes and rutabaga to the pot. Stir to combine with the onion and garlic. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the sweet potatoes and rutabaga are very tender.
Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend, then return it to the pot.
Stir in the heavy cream, ground cinnamon, ground nutmeg, salt, and ground black pepper. Adjust the seasoning as needed.
Allow the bisque to simmer on low heat for an additional 5 minutes to let the flavors meld together. Stir occasionally.
Ladle the bisque into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.4 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
