Soups are one of my favorite meals. They are quick and simple to make and you can usually find something in your cupboard to throw into the pot. Variations are endless and they make for an affordable meal. My husband, as it’s been well documented here on this blog, is a soup-hater. As much as I try to bring him over to the soup-side, it ain’t working.
I’d love to tell you that this amazing beautiful bowl of perfectly spiced orange velvet, helped to win him over. But that would be a lie. There is no conversion in this story, no “ah-ha” moment (oh my god, did I just quote Oprah?) . And I’m okay with that because it means there is more of this soup for me to love.
I served this as part of my contribution to our Thanksgiving dinner this past Monday and it is definitely guest-worthy. Calling it a bisque rather than a soup makes it seem fancier than it really is. After all, a bisque is just a smoothly pureed soup and this soup is smoooooth. Did I mention it’s like velvet? It is. The texture is amazing and the flavours are well-balanced. Spicy from the peppers and a hit of sweetness from the root vegetables and a tiny hit of maple syrup. It’s autumn in a bowl and I couldn’t be happier eating up the leftovers. Sorry, husband, but there’s going to be a lot more of this soup in our future.
As for the recipe, I doubled the basic recipe and just subbed in maple syrup for the molasses. I also decided not to double up on the maple syrup, since I was using part yams which are so much sweeter than sweet potatoes. Let your taste buds be your guide! The recipe below serves about 6 people.
sweet potato, corn & jalapeño bisque
(adapted from The Wednesday Chef)
1 T canola oil
1 large onion, diced
4 cloves garlic, minced
3 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium yams, peeled and cut into 1-inch cubes
6-8 c vegetable or chicken stock
2 jalapeños, seeded and finely chopped
1 c frozen corn kernels
2 T maple syrup
1/2 T kosher salt
1/4 t ground cayenne
1/4 t black pepper
pinch ground cinnamon
In a large soup pot, heat oil over med-high heat and add in garlic and onions. Let them sweat for a bit until fragrant, then add in the yams and sweet potatoes. Stir around a bit and then cover with stock – just enough so that the vegetables are covered. Put a lid on, and let things bubble away over medium heat.
About 30 minutes later or so, the vegetables should be soft. Get out your immersion blender and whizz away, pureeing until every last chunk has been pulverized. Add in the jalapeños, corn, maple syrup, salt, cayenne, pepper and the tiniest pinch of cinnamon. Stir well, taste and adjust for seasoning. Ladle into bowls and get ready to find instant happiness (or, if you are like my husband, just grin and bear it).
Oh yum… so have to make my other half make this. (My cooking skills are somewhat limited!!)
Hi. In our family it is little bit different. I and my husband like soups but children used to hate soups especially when they were small. Year by year they change their attitude but still they don't want to eat many soups I cook. However, my husband hate for example bean soup which we had several days ago. Anyway, interesting recipe. Thanks for sharing it.
I made Luisa's version of this last fall, and while I liked it, I think I was a little heavy handed on the molasses. I bet maple syrup would be just the ticket!
It must be soup week – I've now eaten three different soups on five different occasions this week, which is probably the weather's fault. Thanks for this – it looks good, and it's got good stuff in it … I may be whipping up soup #4 with this tonight 🙂
If this was just your average sweet potato soup I would have liked it enough, but not drooled over it…the addition of corn and jalapeno makes it so tantalizing and festive I am now eager to re-create this soup. I already used up my sweet potatoes this week to make a sweet potato casserole, so I will definitely need to pick up more potatoes in order to make this soon…good thing it's sweet potato season!
mmm, that looks fantastic.
yum, love sweet potatoes/yams and I LOVE soup – it's essential for winter. um — but what about that delicious bread to the side of your soup – did someone make that or was it store-brought? That little bit of rosemary is making me drool a bit.
My husband isn't a soup-hater, but it sure takes way more effort for me to sell him on it, than it's worth. Sadly, I end up depriving myself of such fare. I would love this soup – I think he might just have to fend for himself this weekend!
You are making me cry with happiness. I'm going to make this one as soon as possible. I even have the last jalapenos that my son grew this summer.
Every time I go to the grocery store, I pause by the sweet potatoes and think "These are really good for me, but what would I do with them?" 'Bisque' is a fabulous idea–I've been a super-soup fanatic lately and this will make a much more interesting lunch than my plain-jane chicken stew.
Amy, do it! Let your husband just grin and bear it like mine does. We need to be selfish sometimes too 🙂
Yes, Tamara, don't walk past them again, make this! It's seriously amazing.
Conversation, even with your limited skillz i'm sure you could do this. Easy peasy!
Adrienne, yes, I thought the molasses would be too heavy. The syrup is just perfect!
I agree, Amanda.
Emvandee, soups are so in! It's the change in the weather, I think. Eat up 🙂
Bijoux, this is so drool-worthy. It is def sweet potato season. Enjoy!
Hannah, it is 🙂
Maija, the bread is my easiest pizza dough! Just topped with fleur du sel and rosemary. It's so easy and worked really well as a side to the soup.
Me too, Colleen. Yes, sell her on this one, it's a keeper.
Yay for happy cries, Liz!
Yum! I am a big soup lover, and love the simplicity of them. This sounds so good…and healthy. A seasonal get-together would be fun!
Bookmarked! Homemade soup is my favourite meal to make AND eat. I love the license and creativity it offers, and it puts most restaurant versions to shame. Love the sound of this little autumn in a bowl 🙂
I would die without soup. I eat warm ones all winter and cold ones all summer. I had a client who told me she didn't like soup but I gradually won her over. If your husband can't be won over with this bowl of gorgeousness, I don't think there is much hope for him. 🙂
As far as I am concerned, soup is just another reason to love the food in the Fall/Winter.
My partner really only likes the broccoli and cheese one that I make, but I bet I could sell her on this. I've also got a few more up my sleeve to try to make her love this winter.
Just finished making it. As usual, another great recipe, plus, I finally got to use for that immersion blender that has been in the drawer for 5 years
hag, it's super simple & healthy! and yes, let's plan a gathering. that would def be fun.
so true, dana, there is no hope whatsoever with the husband. oh well, more for me.
thank you, omnivore!
ida, glad you were able to whip out the immersion blender for this and glad you enjoyed the recipe!
I've been making soup more since we had so much rain in the Valley. What a great one you made.
i love the sound of this – it's got great flavour combinations. I especially appreciate how it doesn't use any cream or butter.
Mmm pureed soups are my favourite kind! This one sounds delicious. Too bad it didn't convert your husband. I used to be a soup hater so there may be hope for him yet!
I'm a new visitor to your blog and this is the first recipe of yours that I've tried. I was really happy with the way it turned out! I too LOVE to make and eat soup (and my husband isn't super impressed either) so thanks for sharing the recipe. I'm excited to try some more of them!
Thank you, Helene! This weather cries out for soup!
Kimberly, no butter or cream needed. It's rich tasting on it's own.
I hope so, eatme!
Larie, so glad you commented & tried out the soup. Hope it inspires you to try more 🙂
This looks fantastic! And I totally support your use of the word bisque – I'm convinced that the way we describe food contributes to the whole eating experience.
glad you approve, my boyfriend! i think it helps too 🙂
This soup looks really really delicious! I am a soup lover, I love that making a pot of soup for myself can mean lunch for the week. It's for sure next on my list. Thanks!
Meg, I hope you enjoy!
Made this, as promised (shortly after discovering it), but finally posted. FANTASTIC. Thanks!
Have made this before many times, but use molasses instead of maple syrup. Wonderful soup… A little spicy, a little sweet. Great stuff– yall should try this!
I made this for a party this week and the crowd loved it. I only used one jalapeño though and sprinkled it on top like a garnish.
I cannot believe I haven’t left you a comment on this yet. This is by far a favorite of EVERYONE, every time I make it: Thanksgiving, Christmas, dinner parties, me and my boyfriend parties, any time. Literally, any time. Seriously, girl, this is delicious. And it’s vegan! And oh so healthy! Thankyouthankyou.
This looks so delicious! I’m going to make it this weekend for friends, but I wanted to keep the menu simple and only serve soup and salad. Any suggestions for what kind of salad to serve this with? Also, if I feel adventurous I’m going to try your pizza dough recipe. Otherwise, crusty store bought bread it is. Thanks for sharing!!! I absolutely love your blog.
Thanks so much Rosa! I’d serve up a salad that highlights fall flavours with slices of apple, walnuts and even dried cherries – using green salad or cabbage as a base. A simple mustardy vinaigrette would do nicely.
I love soup! On these cold winter days, any soup is welcome but this soup looks awesome.I am going to try this receipe this weekend at my planned dinner party.
I just made this today – it was delicious! I will definitely be making it again. I added a little plain Greek yogurt at the end with the corn, jalapenos, etc. And I used 1 tsp maple flavoring instead of maple syrup because I didn’t want to be overly sweet. Thank you! Oh – and my husband loved it!!
I guess i am just lucky, i am amrried to a man that loves rices, fresh dry beans, and is a soup lover just like me! I was bless with a mother who loved to make beans from scratch, and gave me the same ability! I dont do bisques, im not craazy over puree. maybe if i make it but dont puree anything, i bet i will love it all them same. Im a chunky soup type girl. <3
I JUST finished making this soup for the first time for a Thanksgiving meal that I’m heading to. I dipped a spoon in to taste it and WOW! It’s fantastic! The seasonings are spot on… the color is gorgeous, the recipe is so easy! Thank you, thank you for what is sure to be a big hit at Thanksgiving.