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A creamy and rich sweet potato bisque made with white beans instead of heavy cream. Full of flavor and nutrition. Top it with seasoned air fried white beans for a gourmet treat.
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As I write this, I’m sitting in the window of my mother’s house looking out at the beautiful autumn leaves and decorations. There’s nothing like the beautiful colors of the holiday season to inspire my cool weather menu. As the temperature continues to drop and the holidays quickly approach, I find myself craving creamy soups that warm me to the core. Butternut, beet, and cauliflower soups are high on my list of favorites, but this sweet potato bisque is at the top.
How to make vegan bisque
To make this sweet potato bisque without dairy I like to rely on the natural creaminess of white beans. The white beans not only lend a perfect creamy texture, they add body––fiber and protein––to the soup. Topped with crispy white beans, this sweet potato bisque is complete! The white beans are tossed with fresh rosemary, smoked paprika, and Extra Virgin Olive Oil, so they’re not only crunchy, they’re full of flavor. Serve with a salad and maybe a vegan grilled cheese sandwich for the perfect cool weather meal.
I love how the sweet potato bisque looks served in this mini gold cookware (got it from ALDI). You can even keep it warm in the oven before serving. Convenient and cute. I like that. Finish the soup off with a light drizzle of Extra Virgin Olive Oil, the same we used for the crispy white beans. An herb infused one is especially nice.
Make this soup as soon as you can! The ingredients are so simple, so you probably have them on hand. I made it for my whole family (Baby J included), and it was a huge hit. Recipe below…
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Check out these other fall/winter recipes:
- Sweet Potato Shepherd’s Pie
- Gingerbread Cinnamon Rolls
- Winter Kale Salad
- Oat Bran Sweet Potato Muffins
Sweet Potato Bisque with Crispy White Beans
Ingredients
Sweet Potato Bisque
- 3 tbsp extra virgin olive oil or avocado oil
- 2 cloves garlic, minced
- ½ yellow onion, diced
- 2 medium-large sweet potatoes, cubed
- 2 cups cannellini beans, or one 14-oz can
- 3-4 cups water
- 1 tbsp vegetable bouillon base or 1 bouillon cube or 3 cups vegetable broth, skip water if using broth
- 1 tsp black pepper
- ½ tsp cayenne pepper
Crispy White Beans
- 1 14- oz can cannellini or navy beans, drained and rinsed
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp fresh rosemary, minced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
- Heat the oil in a large heavy bottomed pot on medium heat.
- Add the minced garlic and onion and sauté until the onions turn translucent.
- Add the sweet potatoes and beans, followed by the water and bouillon paste.
- Bring to a boil, then reduce it to a simmer and cook for 20 minutes, or until the potatoes are tender.
- Remove from the heat and stir in the black pepper and cayenne.
- If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
- Serve the bisque garnished with the crispy white beans and roasted sweet potatoes (optional).
White beans
- Preheat oven to 425°, and line a baking sheet with parchment paper or a silicone baking mat. Skip this if you plan to use an air fryer.
- Place beans in a bowl, or directly onto the baking sheet.
- Drizzle the oil over the beans and toss.
- Then sprinkle the remaining ingredients over the beans and toss well to coat.
- Spread them evenly onto the baking sheet or into the air fryer, and roast for about 20 minutes, or until crispy. If using the air fryer, fry at 375° for 15 minutes.
Thank you so much for the recipe! I made it for dinner tonight. It’s definitely giving sweet, savory, delicious and absolutely perfect for the holiday season! You can check out my version of this simply wonderful recipe on my Instagram page @jayes_way.
Happy Holidays!
I noticed in your video you used red onion, but the recipe calls for yellow onion. How do they differ in the final flavor of the soup? Thank you. Sue
“Red onions have a deep purple skin and reddish flesh, but do they really taste different than yellow onions? They are quite like yellow onions in flavor when cooked, and slightly milder when served raw. Their deep color is what makes these attractive added to salads, and other foods for presentation. But once these onions are cooked, they taste very nearly the same as the yellow onion and can be used in recipes to substitute yellow onions (or vice-versa … use yellow onions to substitute red onions.” – from https://marketbasketfoods.com/red-onions-vs-yellow-onions-difference/
I hope that helps. :0)
Ooo definitely making this for thanksgiving. The crispy white beans sound great
Love this post and recipe. First of all, if you’re plant based or wanting to be more plant based, I can’t think of a better, more budget-friendly place to shop than Aldi. I love it. You can’t even find a single-use grocery bag there, and the prices are super affordable. But anyway about the recipe… very, very good! At first i was pretty skeptical about a soup that doesn’t contain salt, but it was delicious. The white beans were awesome as well. I served with a hot load of french bread the meal was a hit. Highly recommend this one!! Thanks Sweet Potato Soul.
This soup is divine! I served it last night to my non-vegan boyfriend and he loved it even without the crispy beans on top. This is definitely something I’ll be making all winter. Thank you!
Yum! It comes together quickly and tastes wonderful.
Super easy and tasty soup!!
Really great recipe – used small navy beans that crisped up perfected as the topping- used half the cayenne which was perfect.
Very thick- which depends on how big your potatoes are .
Will definitely make again. Thank you