Roasted Sweet Potato Chipotle Soup with Bacon Bits

Roasted Sweet Potato Chipotle Soup with Bacon Bits takes roughly 1 hour and 20 minutes from beginning to end. This recipe serves 10. For $1.25 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 4g of fat, and a total of 266 calories. It works well as a rather inexpensive soup for Winter. Many people made this recipe, and 1442 would say it hit the spot. It is brought to you by Boulder Locavore. It is a good option if you're following a gluten free and dairy free diet. A mixture of adobo sauce, yellow onion, canned cannellini beans, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns an outstanding spoonacular score of 83%. If you like this recipe, take a look at these similar recipes: Sweet Potato and Chipotle Soup, Chipotle Sweet Potato Soup, and Chipotle Sweet Potato Soup.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees. Place the sweet potatoes on a baking sheet and bake for 45 minutes to 1 hour until they are soft when pressed. Allow to cool until they can be comfortably handled; remove the skins and place them in a very large mixing bowl or stock pot.While the potatoes are cooking, add the olive oil to a medium skillet and sauté the onions and garlic until translucent; 3-4 minutes. Remove from heat and add to the mixing bowl with the potatoes.Add the cannellini beans, 6 cups chicken stock, and 1 ½ teaspoon adobo sauce to the mixing bowl or stock pot. Roughly mash the sweet potatoes with a potato masher or mixing spoon. Process in batches either through a traditional blender or using an immersion blender until the mixture is completely smooth. Transfer batching into a large stock pot over medium heat.Heat soup until lightly simmering. Taste and add salt or pepper. The soup will be thick. If desiring a thinner soup, add the remaining chicken stock, 1 cup at a time, fully whisking or stirring to incorporate before adding the second cup (if at all). If more spiciness is desired the remaining ½ teaspoon of adobo sauce may also be added. Serve hot garnished with a small amount of bacon crumblings.

 

Step by step:

1. Preheat the oven to 400 degrees.

2. Place the sweet potatoes on a baking sheet and bake for 45 minutes to 1 hour until they are soft when pressed. Allow to cool until they can be comfortably handled; remove the skins and place them in a very large mixing bowl or stock pot.While the potatoes are cooking, add the olive oil to a medium skillet and sauté the onions and garlic until translucent; 3-4 minutes.

3. Remove from heat and add to the mixing bowl with the potatoes.

4. Add the cannellini beans, 6 cups chicken stock, and 1 ½ teaspoon adobo sauce to the mixing bowl or stock pot. Roughly mash the sweet potatoes with a potato masher or mixing spoon. Process in batches either through a traditional blender or using an immersion blender until the mixture is completely smooth.

5. Transfer batching into a large stock pot over medium heat.

6. Heat soup until lightly simmering. Taste and add salt or pepper. The soup will be thick. If desiring a thinner soup, add the remaining chicken stock, 1 cup at a time, fully whisking or stirring to incorporate before adding the second cup (if at all). If more spiciness is desired the remaining ½ teaspoon of adobo sauce may also be added.

7. Serve hot garnished with a small amount of bacon crumblings.

Nutrition Information:

covered percent of daily need