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+ servings

Sweet Potato Tomatillo Bisque

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Roasted sweet potatoes, tomatillos and vegetables get pureed into a velvety smooth soup. Garnish with desired toppings like toasted croutons, pepitas and snipped chives.
Course Soups, Stews & Chilis
Cuisine American
Keyword dairy free, easy, homemade soup, roasted, soup, sweet potato, tomatillos
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6 servings
Calories 149
Author Laurie McNamara


  • 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


  • 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