Creamy Chili & Herb Sweet Potato & Onion Soup

This creamy vegetable and herb soup is a lovely budget-friendly and healthy meal option for a busy weeknight since it only requires one sweet potato, one sweet yellow onion, a carton of store-bought broth, and a few readily available kitchen herbs and seasonings. Add in some heavy whipping cream, half and half, or milk before blending to give this warm chili-spiced soup a creamy, smooth, and rich consistency.

In my kitchen, to the left of the sink, lives a galvanized metal olive bucket. Basically, a large bucket with slits in it to allow air to flow through it and prevent anything inside of the bucket from growing mold or rotting. I mainly use this bucket to store potatoes, and more times than I care to admit, I often stare down at one lonely sweet potato all by itself, dejected, forgotten, and sad that it has been left by all of its former sweet potato friends.

What does one do with one lil’ ol’ sweet potato? That’s a question I often find myself contemplating. Well, now I have an answer to that question. And the answer is, to make this soup. It’s creamy, filling, better than any canned soup, and also has a nice warm spiciness to it without being overly spicy. All in all, it’s a fantastically delicious way to use one lonely, dejected, and almost forgotten sweet potato.

Ingredients:

• 2 Tablespoon Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 Tablespoon Dried Parsley
• 2 Teaspoons Chili Powder
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Dried Oregano
• 1/4 Teaspoon Ground Cinnamon
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 Large Sweet Potato, Peeled & Cubed
• 1/2 Cup Heavy Whipping Cream

Directions:

1. Place the olive oil in a large Dutch oven or saucepot over medium heat.
2. When the olive oil is hot, add the diced onion. Sauté for 5 minutes or until translucent, stirring occasionally.
3. Add the parsley, chili powder, thyme, salt, pepper, oregano, and cinnamon. Sauté for 2 minutes, stirring constantly.
4. Add the broth and cubed sweet potato. Increase the heat to high and bring the soup to a boil.
5. Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring every 10 minutes.
6. Add the heavy cream and cook uncovered for 5 minutes.
7. Blend with an immersion blender or in small batches until smooth.

Suggestions:

• Replace the heavy whipping cream in this recipe with milk or half and half if you so desire.
• If using a traditional blender, make sure to blend this soup in small batches to prevent steam explosions. To be safe, I suggest blending it in at least 4 batches.
• Garnish the soup with chili powder, flakey sea salt, freshly ground black pepper, or parsley.

Improvements:

• Serve topped with freshly grated cheese or a dollop of sour cream.
• Sprinkle crispy crumbled bacon on top of the soup before serving.
• Serve alongside these Buttery Fresh Herb Breakfast Biscuits or this Buttery Apricot Buttermilk Soda Bread.
• CLICK HERE to check out our other delicious and vegetable-packed past soup recipes.

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Creamy Chili & Herb Sweet Potato & Onion Soup

Ingredients:

• 2 Tablespoon Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1 Tablespoon Dried Parsley
• 2 Teaspoons Chili Powder
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Dried Oregano
• 1/4 Teaspoon Ground Cinnamon
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 Large Sweet Potato, Peeled & Cubed
• 1/2 Cup Heavy Whipping Cream

Directions:

1. Place the olive oil in a large Dutch oven or saucepot over medium heat.
2. When the olive oil is hot, add the diced onion. Sauté for 5 minutes or until translucent, stirring occasionally.
3. Add the parsley, chili powder, thyme, salt, pepper, oregano, and cinnamon. Sauté for 2 minutes, stirring constantly.
4. Add the broth and cubed sweet potato. Increase the heat to high and bring the soup to a boil.
5. Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring every 10 minutes.
6. Add the heavy cream and cook uncovered for 5 minutes.
7. Blend with an immersion blender or in small batches until smooth.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Vegetables Galore” themed Soup Saturday Swappers is being hosted by A Day in the Life on the Farm.

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