Description
There’s something magical about the way sweet potatoes and roasted garlic come together—rich, velvety, and oh-so-cozy. This bisque is more than just soup; it’s comfort in a bowl, perfect for chilly nights, dinner parties, or a nourishing weekday meal. With its deep roasted flavors and silky smooth texture, it feels gourmet while staying wonderfully simple. Let’s turn these humble ingredients into pure golden bliss.
Ingredients
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2 large sweet potatoes, peeled & cubed
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1 whole head of garlic
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1 tbsp olive oil
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1 medium onion, chopped
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1 tbsp butter (or olive oil for dairy-free)
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4 cups vegetable or chicken broth
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1 tsp thyme (fresh or dried)
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½ tsp ground cumin
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½ cup heavy cream or coconut milk (optional for creaminess)
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Salt & freshly cracked black pepper, to taste
Instructions
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Roast – Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil on a baking sheet. Slice the top off the garlic head, drizzle with oil, wrap in foil, and roast alongside the potatoes for 30–35 min until tender and caramelized.
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Sauté – In a large pot, melt butter. Add onion and cook 5–7 min until soft and translucent.
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Combine – Squeeze roasted garlic cloves into the pot. Add roasted sweet potatoes, thyme, cumin, and broth. Simmer 10 min.
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Blend – Use an immersion blender (or carefully blend in batches) until silky smooth.
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Finish – Stir in cream or coconut milk if using. Season generously with salt and pepper. Warm through gently—don’t boil after adding cream.
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Serve – Ladle into bowls, swirl with cream, sprinkle fresh thyme, pepitas, or croutons for garnish. Enjoy with crusty bread.
- Prep Time: 10 min
- Cook Time: 45 mins
Nutrition
- Calories: 180cal Per Serving
- Fat: 7g
- Cholesterol: 10mg