Creamy Sweet Potato and Veggie Soup Recipe

5 3 5
Creamy Sweet Potato and Veggie Soup Recipe
Creamy Sweet Potato and Veggie Soup Recipe photo by Taste of Home
Publisher Photo

Creamy Sweet Potato and Veggie Soup Recipe

Read Reviews
5 3 5
Publisher Photo
I tasted this delicious soup in a restaurant, and when I couldn't persuade the chef to share the recipe. I began to experiment on my own. Finally, I came up with this blend, which is very close to what I'd tasted. The secret ingredient, I think, is sweet potatoes! —Audrey Nemeth, Mount Vernon, Maine
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large onion, chopped
  • 1/4 cup butter
  • 3 medium sweet potatoes, peeled and chopped
  • 3 medium zucchini, chopped
  • 1 bunch broccoli, chopped
  • 2 cartons (32 ounces each) chicken broth
  • 2 medium potatoes, peeled and shredded
  • 1 teaspoon celery seed
  • 1 to 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups half-and-half cream

Directions

In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through. Yield: 16 servings (4 quarts).
Originally published as Creamy Vegetable Soup in Taste of Home February/March 1993, p27

Nutritional Facts

1 cup: 137 calories, 6g fat (4g saturated fat), 25mg cholesterol, 839mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.

  • 1 large onion, chopped
  • 1/4 cup butter
  • 3 medium sweet potatoes, peeled and chopped
  • 3 medium zucchini, chopped
  • 1 bunch broccoli, chopped
  • 2 cartons (32 ounces each) chicken broth
  • 2 medium potatoes, peeled and shredded
  • 1 teaspoon celery seed
  • 1 to 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups half-and-half cream
  1. In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through. Yield: 16 servings (4 quarts).
Originally published as Creamy Vegetable Soup in Taste of Home February/March 1993, p27

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Reviews forCreamy Sweet Potato and Veggie Soup

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amypee User ID: 6378581 2041
Reviewed Dec. 6, 2011

"I love this easy tasty soup! I've made it three times already and my husband can't get enough of it. Thanks for sharing!!"

MY REVIEW
Snow Swan User ID: 5882749 2040
Reviewed Mar. 16, 2011

"I love this recipe. I used it several times, since several in my family are vegetarian. I just use vegetable broth instead of chicken broth. Everyone loves is, whether vegetarian or not."

MY REVIEW
txlgns User ID: 3942808 1421
Reviewed Feb. 2, 2011

"This is the best soup to have on a cold winter night. It hits that spot that helps you sleep all night. I added chicken to it to make it a little more bulky and it came out GREAT!!!! Thanks Audrey, this will be served again and again in our household"

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