Pureed soup of sweet potatoes: the recipe for delicious and simple autumnal comfort food

The pureed soup of sweet potatoes is a warm and comforting autumnal first course. These tuberous roots, also called American or sugary potatoes, are characterized by their firm and compact pulp and a beautiful orange color and by the irresistible flavor that recalls a mix of pumpkin and chestnuts. In our recipe, very simple and quick to prepare, they are cooked in vegetable broth and then blended until you will get a thick and creamy puree. The final garnish of the crispy bacon and croutons will give flavor and crunchiness to the dish, balancing taste and compactness. A perfect comfort food for a home dinner, when you want something that warms and invigorates, but also for an elegant and special occasion. So let’s find out how to prepare it by rigourosly following all the steps.

How to prepare the pureed soup of sweet potatoes

Wash the sweet potatoes well and then peel them with the help of a potato peeler (1).

Cut the sweet potatoes into slices to make them cook more quickly (2).

In a saucepan pour 4 tablespoons of oil and then add the peeled and coarsely chopped onion (3).

Add the sweet potatoes and vegetable broth, or boiling water (4), then add salt and cook for about 25 minutes, until the sweet potatoes will be soft.

Once cooked, blend the sweet potatoes with an immersion blender until you will obtain a smooth and homogeneous cream (5).

Cut the bread into cubes (6).

Transfer the bread cubes to a non-stick pan, sprinkle them with a drizzle of oil, season them with chopped rosemary and toast them until crisp (7). In another pan, brown the bacon cubes too, without adding other fats.

Distribute the pureed soup of sweet potatoes in individual bowls and complete with the croutons, crispy bacon and a creamy cheese quenelle. Finish with a few needles of rosemary and a grind of pepper and serve (8).

How to store pureed soup of sweet potatoes

The pureed soup of sweet potatoes can be preserved in a special container with an airtight seal for 1-2 days in the refrigerator. You can also prepare it in larger quantities, distribute it in several jars and preserve it in the freezer, so that it will be always available.