This bisque delivers a beautiful balance of sweet and tart flavors in every spoonful. The sweet potatoes provide natural creaminess without the need for heavy cream, while the tomatillos add a vibrant freshness that keeps the soup light and lively.
It’s a versatile recipe that works as a vegetarian main course or a sophisticated appetizer. The ingredients are simple and wholesome, yet the final result tastes complex and gourmet. Plus, it’s easy to customize with different toppings, spices, or protein additions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potatoes, peeled and diced tomatillos, husked and rinsed onion, chopped garlic cloves, minced vegetable broth olive oil ground cumin ground coriander salt black pepper lime juice heavy cream or coconut milk (optional)
Directions
Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes and tomatillos with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast for 25–30 minutes, or until the sweet potatoes are tender and lightly caramelized.
In a large pot over medium heat, sauté the chopped onion in a bit of olive oil until soft and translucent, about 5 minutes.
Add the minced garlic, cumin, and coriander. Cook for another minute until fragrant.
Transfer the roasted sweet potatoes and tomatillos into the pot. Pour in the vegetable broth.
Bring to a simmer and cook for 10–15 minutes to allow the flavors to meld.
Use an immersion blender to purée the soup until smooth, or carefully blend in batches using a countertop blender.
Stir in lime juice and optional cream or coconut milk for extra richness. Adjust seasoning with salt and pepper as needed.
Serve hot with your favorite garnishes such as fresh cilantro, toasted pumpkin seeds, or a drizzle of cream.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time: 15 minutes Cooking time: 40 to 45 minutes Total time: Approximately 1 hour
Variations
For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper when sautéing the onions.
To make it vegan, use coconut milk instead of heavy cream or skip the cream entirely.
For added protein, stir in cooked shredded chicken or top with black beans.
If you prefer a smokier flavor, add a small amount of smoked paprika or roast a poblano pepper along with the vegetables.
Storage/Reheating
Store leftover bisque in an airtight container in the refrigerator for up to 4 days. The flavors often deepen as it rests.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 30-second intervals, stirring between each round.
This bisque freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this bisque ahead of time?
Yes, this soup tastes even better the next day as the flavors continue to develop.
Do I have to roast the vegetables?
Roasting enhances the sweetness and adds depth, but you can simmer the vegetables directly in the broth if you’re short on time.
Can I use canned tomatillos?
Fresh tomatillos are preferred for brightness, but canned tomatillos can work in a pinch. Drain them before using.
Is this soup spicy?
As written, it is mild. You can easily add heat with jalapeños or chili flakes.
Can I make this dairy-free?
Yes, simply use coconut milk or omit the cream entirely.
How do I thicken the bisque if it’s too thin?
Simmer it uncovered to reduce, or add an extra roasted sweet potato for a thicker texture.
What can I serve with this bisque?
It pairs well with crusty bread, grilled cheese sandwiches, or a fresh green salad.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth will add a richer flavor if you are not keeping the recipe vegetarian.
How do I make it extra smooth?
Blend thoroughly and strain through a fine-mesh sieve for an ultra-silky texture.
Can I add other vegetables?
Absolutely. Carrots, red bell peppers, or butternut squash would blend beautifully into this bisque.
Conclusion
Sweet Potato Tomatillo Bisque is a vibrant, comforting soup that brings together sweet, tangy, and savory flavors in perfect harmony. Whether you’re preparing it for a casual family dinner or serving it as a refined starter, this smooth and satisfying bisque is sure to become a favorite in your recipe collection.
Sweet Potato Tomatillo Bisque is a creamy, velvety soup that perfectly balances the natural sweetness of roasted sweet potatoes with the bright, tangy flavor of tomatillos. This Sweet Potato Tomatillo Bisque recipe is easy to make, naturally vegetarian, and ideal for cozy dinners, meal prep, or elegant entertaining. Packed with warm spices and wholesome ingredients, this flavorful bisque delivers a gourmet taste with simple preparation.
Ingredients
2 pounds sweet potatoes, peeled and diced
1 pound tomatillos, husked and rinsed
1 medium onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon fresh lime juice
¼ cup heavy cream or coconut milk (optional)
Instructions
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes and tomatillos with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
Roast for 25–30 minutes, until sweet potatoes are tender and lightly caramelized.
In a large pot over medium heat, sauté chopped onion in a drizzle of olive oil for about 5 minutes until soft and translucent.
Add minced garlic, cumin, and coriander. Cook for 1 minute until fragrant.
Add roasted sweet potatoes and tomatillos to the pot. Pour in vegetable broth.
Bring to a gentle simmer and cook for 10–15 minutes to blend flavors.
Use an immersion blender to purée until smooth, or carefully blend in batches using a countertop blender.
Stir in lime juice and optional cream or coconut milk. Adjust seasoning with salt and pepper.
Serve hot with garnishes such as chopped cilantro, toasted pumpkin seeds, or a drizzle of cream
Notes
For extra heat, add a chopped jalapeño when sautéing the onion.For a vegan version, use coconut milk or omit cream entirely.For a smokier flavor, add ½ teaspoon smoked paprika or roast a poblano pepper with the vegetables.For added protein, top with black beans or shredded chicken.For ultra-smooth texture, strain through a fine-mesh sieve after blending.
