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."


  • Tinkerbell

    I made a delicious version of this recipe to increase the cooking speed and to make it lower in fat and vegetarian-friendly. To make it more quickly, I substituted the sweet potatoes for organic sweet potato puree (16 to 24 floz but not more or the blender will overflow). I substituted chicken broth for vegetarian broth, and low fat milk for soy milk in the same quantities specified. I also used Perfect Pinch McCormick garlic pepper salt free seasoning in place of black pepper. The soup is very delicious. (By using the ‘soup’ button only once and keeping the temperature warm but not hot, the soup is more healthy/raw.)

  • kim

    Will it work with coconut milk instead of low fat milk?

  • Emily

    I love these soup recipes but blending them makes them airy – what can be done to remove all the bubbles?

  • Blendtec

    Yes, it will work but the flavor will be slightly different.

  • Jackie Nats

    Try the "batters, sauces" setting, under Whole Foods… much creamier…

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