Creamy Sweet Potato And Veggie Soup Recipes

CREAMY SWEET POTATO AND VEGGIE SOUP

Creamy Sweet Potato and Veggie Soup image

I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

Steps:

In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CREAMY SWEET POTATO SOUP

Creamy Sweet Potato Soup image

Sweet potato soup balances the sweet and savory with onions, garlic, onions, and leeks, along with a bit of nutmeg and cinnamon. Creamy and satisfying!

Provided by Elise Bauer

Categories Soup Freezer-friendly Soup Sweet Potato Yam

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped
1 medium leek, white and light green parts only, sliced (see How to Clean Leeks )
1 clove garlic, chopped (1 teaspoon)
1 1/2 pounds (about 2 large) orange-flesh sweet potatoes (a.k.a. yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock (use vegetable broth for vegetarian option)
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
3/4 cup milk
Salt
Pepper
1/4 cup sour cream or plain yogurt

Steps:

Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste. Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

Nutrition Facts : Calories 179 kcal, Carbohydrate 20 g, Cholesterol 26 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 310 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

CREAM OF SWEET POTATO SOUP

Cream of Sweet Potato Soup image

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

Provided by ZOEMC

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 8

Ingredients

3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g

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