Sweet Potato Tomatillo Bisque

In this roasted Sweet Potato Tomatillo Bisque,  and vegetables get roasted and pureed into a velvety smooth and flavorful soup.

Lately I want to roast all the things. And then put all the roasted things into soup.

Fall has only been in effect for less than a month and I’ve already been accused by my family for overusing the “soup card” – heavy on the air quotes. My kids will ask ‘What’s-for-dinner-please-don’t-say-soup!?” all in one breath. Naturally I toy with them by saying “We’re having a big bowl of asparagus soup!” or some other ingredient that I know they’ll turn their noses up at like acorn squash and onion. I say it with all the excitement I can muster and watch their faces crumble like thirteen-year-old cookies. I’m so mean.

Unlike the rest of them, I could never get sick of soup. So I made this particular Sweet Potato Tomatillo Bisque just for moi. #soupfordays #soupforpresident

On the menu today is this super velvety smooth sweet potato and tomatillo soup. I’ve roasted yams {because I found a big fat bag of organic yams on sale} and I also roasted the tomatillos (because I still had a bunch leftover from this recipe), roma tomato and a jalapeño that ends up giving this soup a smidgen of heat that reaches around and tickles the back of your throat. Then I topped this beeeautiful soup off with crispy croutons, pepitas and fresh snipped chives.

Wash up the tomatillos, jalapeno and roma tomato. Tomatillos are surprisingly sticky once you peel of the husk… grody to the max.

Slice all that veggie goodness in half…

Throw them on a metal sheet pan {with the cut side facing up}, drizzle with olive oil and a 1/2 teaspoon of kosher salt.

Next scrub a few sweet potatoes..

Throw them on to a metal sheet pan and slide both pans of vegetables into a preheated 450 degree oven to roast. I pulled the toma-roma-peno {ya like that?} pan out of the oven at the 30 minutes mark and continued to roast the sweet potatoes for another 30 minutes. A knife should literally glide right through the potato without meeting any resistance. Zip. Zilch. Zero.

While the vegetables were in the oven I chopped up a large shallot {about a third cup}

Add a tablespoon of olive oil to a small skillet and heat over medium.

Once the oil is all hot and glisten-y and in the shallots plus a teaspoon of salt.

Sauté until soft… about 5 minutes. Then add in the garlic… stir and cook for 1 to 2 minutes.

Pour in the 1/4 cup dry sherry wine…

Simmer…

…until the wine is reduced by 90%. Smells freakin’ fantastic!

Once the sweet potatoes come out of the oven, I make a slit down the center to let the steam escape and so the spuds can cool down.

Once cool, grab a spoon and scoop.

Throw the sweet potato flesh into a blender or food processor…

Then toss in the roasted vegetables. Oh and I removed the stems from the jalapeno {but left the seeds} and tomato.

Pour in the juices from the pan right on in as well… do NOT let that stuff go to waste.

Pour in 1 cup of broth…

Look at that beautiful, colorful mess… and just think, soon it’will be soup!

Once smooth and velvety and gorgeous…

Pour the purée into a 4-quart Dutch oven and add in enough broth until you reach the perfect consistency. I like it at one additional cup, but you could do more or less.

Taste your Sweet Potato Tomatillo Bisque and add more salt as desired. For me it was an additional 1-1/4 teaspoon. Stir and heat over medium-low until warmed through.

Meanwhile I cut up a few slices of 7-grain bread, tossed them in olive oil and baked until toasty in the oven.

This is the perfect autumnal soup and did I mention that it’s SOOOO smooth?! I love a super smooth soup, but I also need that super smooth soup to have some sort of texture. Confused? So am I.

I need a little somthin-somethin to break up all that smooth velvety goodness. Ya feel me?

I did achieve that with toasted bread cubes, roasted (and lightly salted) pepitas because I just so happen to have a bottomless clam-shell container of them. And because, pepitas! The chives add a brightness and pretty greeness, which totally isn’t a word but whatever. Aleppo pepper is the new black pepper, just sayin’.

I love that even with all those kind of crazy ingredients, the sweet potatoes still shine through. Which also happens to be my favorite part aside from the bread cubes, naturally.

I’m already looking forward to lunch tomorrow. Is it noon yet?

Enjoy! And if you give this Sweet Potato Tomatillo Bisque recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 6 servings

Sweet Potato Tomatillo Bisque

Roasted sweet potatoes, tomatillos and vegetables get pureed into a velvety smooth soup. Garnish with desired toppings like toasted croutons, pepitas and snipped chives.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Ingredients

• 1½ pounds sweet potatoes
• 8 to 10 tomatillos, cut in half
• 1 large roma tomato, cut in half
• 1 small jalapeño, cut in half
• olive oil
• 1/3 cup diced shallots
• 5 cloves garlic
• 1/4 cup dry sherry wine
• 2 cups low-sodium chicken broth, or more until reached desired consistency
• kosher salt, to taste

Equipment

• Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Instructions 

• Preheat oven to 450°.
• Place sweet potatoes on a metal sheet pan.
• On a separate sheet pan, place the tomatillos, tomato and jalapeno. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon kosher salt.
• Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeno for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a knife glides through effortlessly, about 30 more minutes (40-60 minutes total, depending on size).
• Meanwhile in a small skillet, heat olive oil over medium heat. Add in shallots plus 1 teaspoon kosher salt and sauté until soft, 5 minutes. Add in garlic and cook 1 to 2 minutes. Pour in sherry and simmer until reduced by 90%, about 8 to 10 minutes.
• Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding it into a blender or food processor.
• Place the roasted vegetables {removing the stems from the jalapeno and tomato}, all of their juices and the sherried shallots and garlic into the blender as well. Add in a cup of broth, secure the lid and puree until smooth.
• Pour the puree into a 4 quart Dutch oven and heat over medium-low, add in more broth until reached desired consistency {about 1 more cup}. Taste and season with salt, for me it was an additional 1-1/4 teaspoon.
• Once soup is hot, ladle into bowls and top with croutons, pepitas and a sprinkle Aleppo pepper and snipped fresh chives.

Serving: 1g, Calories: 149kcal, Carbohydrates: 30g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 90mg, Potassium: 663mg, Fiber: 5g, Sugar: 8g, Vitamin A: 16251IU, Vitamin C: 14mg, Calcium: 52mg, Iron: 1mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American

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