Sweet Potato Bisque Recipe

sweet potato bisque recipe

This rich-hued root-vegetable soup is smooth and off the charts when it comes to your daily vitamin A intake.

Works best with:



Total time:  02 M 

Servings:  6

Calories:  110


  • 3 cups chicken broth
  • 1/4 tsp. dried oregano
  • 1 clove garlic roughly chopped
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. ground cumin
  • 1 cup low-fat milk
  • 1 tbsp. olive oil
  • 1 medium onion roughly chopped
  • 2 medium sweet potatoes cooked and skin removed

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 2mg
  • Sodium: 415mg
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sugar: 5g
  • Protein: 4g


  1. Add oil to skillet, and cook onion and garlic over medium heat until tender. 
  2. Add onion, garlic, sweet potatoes, broth, milk, oregano, cumin, and black pepper to WildSide+ jar.
  3. Secure lid and select "Soup."


  • tanner

    The recipe came out with an incredibly watery consistency after blending on one soup cycle. I had to add another potato and some more spices as well as salt, I was using low sodium broth, but it definitely lacked seasoning.

  • Patty Rogers George

    I had to use the soup cycle 3 times, before it was hot enough, is this normal? I tried it twice once with cooked cold sweet potatoes, then the next time I tried it with very hot sweet potatoes
    any suggestions?

  • HFish

    I’ve always had to run my soup cycle at least 2 times depending on if I use any hot ingredients or not.

  • Anita

    Delicious! Subbed smoked paprika instead of oregano to give it a little more smokier flavor with the cumin.

  • lola

    Too oregano-y. I think I would like it better with more pepper, less oregano and less cumin.

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