Sweet Potato and Rutabaga Bisque

Cozy up with a bowl of Sweet Potato and Rutabaga Bisque, a velvety-smooth soup that's as comforting as it is flavorful. This hearty yet elegant dish combines the natural sweetness of sweet potatoes and rutabaga with warm spices like cinnamon and nutmeg, creating a perfectly balanced blend of savory and sweet. Slow-simmered in vegetable broth and finished with a touch of heavy cream, this bisque delivers a creamy texture and layers of rich flavor. The sautéed garlic and onion provide an aromatic base, while a garnish of fresh parsley adds a pop of color and freshness. Perfect for chilly evenings, this easily adaptable recipe is ready in under an hour and pairs beautifully with crusty bread for dipping. Whether you're serving it as a main course or a starter, this soup is sure to impress with its vibrant flavors and wholesome ingredients.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium (about 1 pound total) sweet potatoes
• 1 large (about 1 pound) rutabaga
• 1 medium yellow onion
• 3 large garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons chopped (optional, for garnish) fresh parsley
• 1 loaf (optional, for serving) crusty bread

Directions

Step 1

Peel and dice the sweet potatoes and rutabaga into 1-inch cubes. Dice the yellow onion and mince the garlic cloves.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 4-5 minutes, until softened and fragrant.

Step 3

Add the diced sweet potatoes and rutabaga to the pot. Stir to combine with the onion and garlic. Cook for another 5 minutes, stirring occasionally.

Step 4

Pour in the vegetable broth and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the sweet potatoes and rutabaga are very tender.

Step 5

Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend, then return it to the pot.

Step 6

Stir in the heavy cream, ground cinnamon, ground nutmeg, salt, and ground black pepper. Adjust the seasoning as needed.

Step 7

Allow the bisque to simmer on low heat for an additional 5 minutes to let the flavors meld together. Stir occasionally.

Step 8

Ladle the bisque into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread on the side.

Nutrition Facts

Serving size	(3089.4g)

Amount per serving	% Daily Value*
Calories	3470.1

Total Fat 107.3g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 9.6g
Cholesterol 129.1mg	0%
Sodium 8341.4mg	0%
Total Carbohydrate 547.3g	0%
Dietary Fiber 61.9g	0%
Total Sugars 89.6g
Protein 82.1g	0%

Vitamin D 0IU	0%
Calcium 865.8mg	0%
Iron 27.4mg	0%
Potassium 3884.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 9.4%

Carbs: 62.8%