You Asked For It: Tomato Sweet Potato Bisque recipe
ELLEN FOLKMAN | Special to the Times
You asked for it: Tomato Sweet Potato Bisque
I'm looking for a recipe for sweet potato bisque.
Harriet Browder, Clearwater
Brittany Monroe of Sarasota shares a recipe she found online. It bursts with flavor from the herbs and fire-roasted tomatoes. The great thing about this bisque is you can make it thicker or thinner by adjusting how much vegetable broth you add. Start by adding 1 quart and add a bit more after you puree the mixture if you prefer it thinner. This bisque would be great as a first course or as an accompaniment to a grilled cheese sandwich.
Joyce Christy of Hudson would like the recipe for goulash soup from the now-closed Wine Cellar Restaurant. Karen McDonald of Palm Harbor wants a hot brown recipe — but only from Heilman's Beachcomber restaurant on Clearwater Beach. She already has the original recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Please include your name, city and phone number. Phone numbers will not be published.
© 2015 Tampa Bay Times
Tomato Sweet Potato Bisque
2 tablespoons extra-virgin olive oil
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
1 jumbo sweet onion, coarsely chopped
1 jalapeno chile, stemmed, seeded,and chopped
4 garlic cloves, chopped
2 sprigs fresh thyme
4 fresh basil leaves
1 (14.5-ounce) can diced fire-roasted tomatoes
1 quart unsalted vegetable stock, plus more if desired
1 medium sweet potato, peeled and chopped
¼ cup heavy cream
Freshly ground black pepper
Heat a large saucepan over medium-high heat. Add the oil and heat until just hot. Add the carrot, celery, onionY and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
Add the jalapeno, garlic, thyme and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
Stir in the tomatoes with their juices, then stir in the stock and sweet potato. Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very tender (soft enough to mash easily with the back of a spoon), about 1 hour.
Remove and discard the thyme sprigs. Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth. Reheat the soup over low heat. Stir in the cream. For a thinner soup, stir in more stock. Season to taste with salt and pepper and serve hot.
Source: Carla Hall, Top Chef finalist now on The Chew on ABC