Vanilla Scented Sweet Potato Bisque with Cinnamon Sugar Croutons

It’s days like this that I wish I wasn’t an “adult”.

And I use that term loosely since I feel a million miles from being a real adult. Let me elaborate…

I went to bed last night (at 9:00 PM), keenly aware that I was getting sick.

I tossed and turned the entire night and woke up feeling at though I ran an ultra marathon with no water in the 120°F sun (translation: really tired, really hot, and really sore throat-y).

But since I’m an adult (in air quotes, of course), I still have to do my grown-up things when I’m sick like laundry and filling up my gas tank and grocery shopping and paying my electricity bill.

And I have to make my own sick soup.

It’s a hard life.

Last Year Sesame Ginger Salmon

Vanilla Scented Sweet Potato Bisque with Cinnamon Sugar Croutons

Makes about 4 large servings or 6 side dish servings

This soup is very warm and comforting. The sweet and crunchy croutons pair wonderfully with the creamy bisque. The original recipe uses bourbon instead of vanilla extract, but I didn’t have a chance to buy bourbon so I used bourbon vanilla extract instead. 

Also I used 1/4 c. milk and 1/4 c. greek yogurt instead of 1/2 c. half and half because I didn’t have any. The half and half will create a more rich soup, but I was happy with the milk and greek yogurt combo

For GLUTEN FREE omit the croutons or use gluten free bread. As always, check for gluten free certification on ALL products. 

Ingredients

For Bisque

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 pinch of red pepper flakes
• 1/2 tablespoon vanilla mixed with 2 tablespoons water (or 3 tablespoons bourbon)
• 2 medium sweet potatoes, peeled and cubed (mine came to about 1.25 pounds, peeled and cubed)
• 2 cups low-sodium vegetable stock (or chicken stock)
• 2 cups water
• 1/4 cup milk
• 1/4 cup greek yogurt
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

For Croutons

• 4 slices whole grain bread, cut into cubes – I used the 8 grain 3 seed bread from Whole Foods
• 2 tablespoons butter
• 1/2 tablespoon granulated sugar
• 1/4 teaspoon cinnamon

Method

1. Preheat oven to 425 degrees F.

2. Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Increase heat slightly and add vanilla (or bourbon), stirring well. Let cook for 2-3 minutes.

3. Add sweet potatoes, stock and water to the pot. Cover and let simmer for 25 minutes, until sweet potatoes are soft.

4. While sweet potatoes are boiling, place butter in a small pan over medium heat. Let melt and stir frequently until the butter becomes fragrant and brown in color. It usually takes about 7 minutes for my butter to brown. Make sure to watch it because it can burn quickly once it browns. Once brown and fragrant, remove from heat.

5. Place bread cubes on a baking sheet. Toss with cinnamon and sugar, then brown butter, and bake for 8-10 minutes until golden. Remove and set aside until soup is finished.

6. After sweet potatoes are soft, carefully pour the soup into a high-powdered blender and pureed until smooth and creamy, about 5 minutes. Alternatively, you can use an immersion blender but the soup may not be as smooth. Transfer creamy soup back into the pot over low heat. Stir in milk and greek yogurt, salt and pepper, to taste. Serve with croutons on top!

Storage Store in an airtight container in the fridge for up to 1 week. Freeze for up to one month.

Recipe from How Sweet Eats

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