Chunky Sweet Potato Bisque

A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this chunky sweet potato bisque will warm you throughout the fall and winter. Half of it is blended until creamy and the rest stays in hearty chunks, so every spoonful has both velvety broth and tender vegetables.

I'm completely in love with this chunky sweet potato soup! It's loaded with healthy flavor from hearty sweet potatoes, fresh veggies, and plenty of spice. Chickpeas or white beans add protein and make it filling enough for dinner, and a splash of nondairy milk gives it that classic bisque creaminess without any cream.

Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it's a nice way to start a vegan Thanksgiving meal too.

Key Ingredients & Substitutions

• Sweet potatoes. The star of the pot. Orange-fleshed varieties such as Garnet or Jewel give the deepest color and natural sweetness. Cut them into roughly ¾-inch dice so the pieces hold their shape in the unblended half of the soup. Butternut squash works as a partial swap if you're short on sweet potatoes.
• Carrots. They reinforce the golden color and add an earthy sweetness. Parsnips are a nice alternative if you'd like a slightly spicier, more peppery note.
• Diced tomatoes. A can of tomatoes adds brightness and a little acidity to balance all that sweetness. Fire-roasted tomatoes are especially good here, since they bring a gentle smoky depth.
• Salt-free all-purpose seasoning. A blend like Mrs. Dash Original or Frontier All-Purpose Seasoning seasons the whole pot in one step and lets you control the salt yourself. No blend on hand? Use a mix of garlic powder, onion powder, and dried thyme.
• Ground cinnamon. Just a quarter teaspoon of ground cinnamon won't make the soup taste like dessert, but it rounds out the sweet potatoes beautifully. A pinch of nutmeg or allspice is a fine substitute.
• Chickpeas or white beans. Chickpeas keep their shape and add a pleasant bite, while cannellini or Great Northern beans blend into an especially silky base. Either way, drain and rinse them first.
• Nondairy milk. Unsweetened coconut milk beverage gives the richest, most bisque-like flavor, but any unsweetened plant milk works, such as unsweetened soy milk, oat, or almond. Avoid sweetened or vanilla versions, which will make the soup taste off.

Helpful Tips

Take your time with the onion. Sautéing the onion slowly over medium-low heat until it's golden builds a sweet, savory base for the whole soup. It takes 8 to 10 minutes, and it's worth every one of them.

Blend only half. The "chunky" in this bisque comes from leaving about half of the vegetables whole. An immersion blender makes this easy: just pulse it in a few spots right in the pot until the broth looks thick and creamy but you can still see plenty of whole pieces. If you use a food processor or blender, let the soup cool slightly first and don't fill the container more than halfway.

Adjust the thickness at the end. Add the nondairy milk gradually, starting with 1 cup. Stop when the soup is slightly thick and spoonable; you can always add more milk or a splash of water later, especially when reheating leftovers.

Mix up the veggies! Feel free to swap in your own veggies of choice depending on what is in season. Cauliflower would be a great addition, and a handful of baby spinach or chopped kale stirred in during the last few minutes adds color and extra nutrition.

Let it rest. Like most soups, this one tastes even better after it stands for an hour or two, as the spices mellow and the flavors meld. It's a great make-ahead dish for busy weeknights or holiday cooking.

Variations

• Add some spice. To up the heat factor, try adding a bit of chili powder or a sliced jalapeño to the mix.
• Smoky bisque. Stir in ½ teaspoon of smoked paprika along with the other seasonings, and use fire-roasted tomatoes.
• Curried version. Swap the all-purpose seasoning for 2 teaspoons of mild curry powder and a teaspoon of grated fresh ginger, and finish with coconut milk and cilantro.
• Extra greens. Add a few big handfuls of baby spinach or chopped kale during the final simmer.
• Lentil bisque. Replace the beans with 1 ½ cups of cooked brown or green lentils for a heartier, earthier soup.

Serving Ideas

For a cozy, complete meal, serve big bowls of this bisque with a warm wedge of easy vegan cornbread or a batch of fluffy vegan biscuits for dunking. If you're keeping things gluten-free, quinoa bread rolls are a great match.

A crisp green salad balances the soup's natural sweetness nicely. Toss mixed greens, sliced apple, and toasted pumpkin seeds with a simple 5-minute vinaigrette. For holiday meals, ladle smaller portions into mugs or cups and serve the soup as a first course before the main event.

Storing & Freezing

Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 to 5 days. The soup thickens as it sits, so when reheating on the stovetop over medium-low heat, stir in a splash of nondairy milk or water to bring it back to the consistency you like. Taste and adjust the salt and pepper before serving.

This bisque freezes well for up to 3 months. Portion it into freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator, or warm it gently from frozen in a covered pot, stirring often. The sweet potatoes may soften a little after freezing, and the soup can look slightly separated at first; a good stir as it heats brings it right back together.

More Cozy Vegan Soups

If you love this chunky sweet potato soup, be sure to check out my other soup and stew recipes, plus these delicious ideas:

• Sweet Potato Lentil Soup
• Black Bean Sweet Potato Chili
• 30-Minute Coconut Curry Pumpkin Soup
• Vegan Butternut Squash Soup
• Old Fashioned Vegan Stew

Recipe

Chunky Sweet Potato Bisque

5 from 51 votes

A satisfying, chunky vegan soup that gets its golden-orange color from sweet potatoes and carrots, with chickpeas for protein and a creamy, half-blended base. Makes 6 to 9 servings, depending on bowl size.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

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Ingredients

• 1 ½ tablespoons extra-virgin olive oil
• 1 large yellow or red onion chopped
• 2 large or 3 medium sweet potatoes peeled and cut into large dice, about ¾ inch
• 2 large or 3 to 4 medium carrots peeled and sliced
• about 4 cups water or enough to barely cover the vegetables
• 15- to 16- ounce can diced tomatoes try fire-roasted
• 2 bay leaves
• 2 teaspoons salt-free all-purpose seasoning such as Frontier or Mrs. Dash
• ¼ teaspoon ground cinnamon
• ½ teaspoon dried basil or oregano
• 15- to 16- ounce can chickpeas or large white beans cannellini or Great Northern, drained and rinsed
• 1 to 2 cups unsweetened nondairy milk very good with unsweetened coconut milk
• Salt and freshly ground pepper to taste
• Minced fresh parsley or cilantro for topping as desired

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Instructions

• Heat the oil in a large soup pot over medium-low heat. Add the onion and sauté, stirring occasionally, until golden, 8 to 10 minutes.
• Add the sweet potatoes, carrots, and just enough water to barely cover the vegetables (about 4 cups).
• Bring to a slow boil over medium-high heat, then stir in the tomatoes, bay leaves, all-purpose seasoning, cinnamon, and basil or oregano. Reduce the heat, cover, and simmer gently until the sweet potatoes and carrots are tender, 20 to 25 minutes. Remove and discard the bay leaves.
• If using an immersion blender, add the beans to the pot and blend about half of the soup right in the pot, leaving plenty of chunks for texture.
• If using a food processor or blender, transfer about half of the solid ingredients to the container along with half of the beans and a little of the cooking liquid. Process until smooth, then return the purée to the soup pot and stir in the remaining beans.
• Stir in enough nondairy milk to give the soup a slightly thick consistency, starting with 1 cup. Season with salt and pepper, then simmer over very low heat for 10 minutes longer.
• Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed. Top individual servings with parsley or cilantro, if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 to 5 days, or freeze for up to 3 months. The soup thickens as it stands, so add a splash of nondairy milk or water when reheating.

Beans: Chickpeas keep their shape; cannellini or Great Northern beans blend into a silkier base. Either works.

Milk: Use an unsweetened, unflavored nondairy milk. Unsweetened coconut milk beverage is especially good here.

Nutrition (Estimate per Serving)

Calories: 197kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 409mgPotassium: 604mgFiber: 8gSugar: 7gVitamin A: 14209IUVitamin C: 11mgCalcium: 160mgIron: 3mg

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