TOMATO SWEET POTATO BISQUE
From One Pot Meals for People with Diabetes by Ruth Glick & Nancy Baggett. "This hearty, very savory vegetable bisque is quickly pureed in a food processor. It is enriched with a surprising, but tempting ingredient--peanut butter."
Provided by ceeleegato
Categories Yam/Sweet Potato
Time 40m
Yield 1 cup, 9 serving(s)
Number Of Ingredients 11
Steps:
- In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
- Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
- Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
- Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
- Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.
TOMATO SWEET POTATO BISQUE
I saw this on Good Morning America and it sounded so interesting, I just had to save it to try one of these days! It's based on Carla Hall's recipe book.
Provided by Linky
Categories Yam/Sweet Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high heat.
- Add the oil and heat until just hot. Add the carrot, celery, onion, and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
- Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
- Stir in the tomatoes with their juices, then stir in the stock and sweet potato.
- Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon.
- Remove and discard the thyme sprigs.
- Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth.
- Reheat the soup over low heat.
- Stir in the cream.
- For a thinner soup, stir in more stock.
- Season to taste with salt and pepper and serve hot.
SWEET TOMATO'S GOLDEN YAM BISQUE
Sweet Tomato/Souplantation restaurants featured this soup on their menus in February 2012 in honor of potatoes. It was so good I hunted it down. Great autumn soup!
Provided by EPeezie
Categories Yam/Sweet Potato
Time 50m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a pot, combine red onion, butter and minced garlic. Saute for 5 minutes.
- Add water, yams, corn, vegetable base, thyme, salt, pepper and bay leaves to pot. Bring to boil and reduce to a simmer. Simmer until yams are tender.
- Remove bay leaves.
- Blend soup to puree with a handheld blender, leaving small pieces of yams.
- Add cream and parsley to pot and stir. Season to taste with salt and pepper.
Nutrition Facts : Calories 404.4, Fat 11.9, SaturatedFat 7.1, Cholesterol 38.2, Sodium 495.6, Carbohydrate 72.1, Fiber 10.1, Sugar 3, Protein 5.7
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