Sweet Potato Tomatillo Bisque
This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 4 (1½-cup) servings or 6 (1-cup) servings.
Equipment
Ingredients
- 1½ pounds sweet potatoes
- 3/4 pound tomatillos halved horizontally
- 2 medium to small roma tomatoes halved horizontally
- 1 small jalapeño halved horizontally, seeds and ribs removed for less heat
- extra light olive oil
- kosher salt
- 1 medium shallot diced
- 6 cloves garlic finely diced
- 1/4 cup dry sherry wine or just use water or broth
- 4 cups low-sodium chicken broth or more until reached desired consistency
- 1/4 teaspoon ground white or black pepper
OPTIONAL TOPPINGS:
- homemade croutons
- pepitas
- snipped fresh chives
Instructions
- Preheat oven to 450°F (or 230℃).
- Scrub the sweet potatoes, pat dry and place them on a rimmed quarter sheet pan. Stab the tops with a fork or knife to allow steam escape when roasting. Then set off to the side.Place the tomatillos, roma tomatoes and jalapeño cut side facing up (except for the jalapeño) onto a separate rimmed quarter baking sheet pan lined with foil (for easier clean up). Drizzle the pan with the tomatillos with olive oil and season with kosher salt.
- Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeño for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a fork or knife glides through effortlessly, about 20 to 30 minutes more (45-60 minutes total, depending on size).
- Meanwhile in a small 4-quart dutch oven, heat 2 teaspoons olive oil over medium heat. Add in shallots plus a pinch of kosher salt and sauté until soft, 5 to 6 minutes. Add in garlic, stir and cook for 1 minute. Pour in the dry sherry and simmer until almost completely reduced/evaporated.
- Once the pan with the tomatillos have roasted, add them along with any juices that accumulated in the pan, into a high-speed blender.
- 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 the blender. Next add the sherried shallots and garlic and 1½ cups of broth.
- Secure the lid to your blender, remove the center plug out of the lid and cover with a kitchen towel while pureeing until smooth. Stop once the mixture is velvety smooth.
- Pour the puree back into a 4-quart Dutch oven and heat over medium-low. Add in the remaining broth until heated through. You can add more broth if needed to reach a desired consistency. Taste and season with 1½ to 2 teaspoons kosher salt (more or less to personal taste) and white or black ground pepper. Continue to stir and heat the soup thoroughly.
- Once soup is hot, ladle into bowls and top with croutons, pepitas and a sprinkle snipped fresh chives if desired.
Notes
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: The nutritional value of this recipe is for the soup only and does not include any optional toppings.
Nutrition
Serving: 1.5cup | Calories: 236kcal | Carbohydrates: 45g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 168mg | Potassium: 1064mg | Fiber: 7g | Sugar: 12g | Vitamin A: 24271IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 2mg