Balsamic-Sauteed Sweet Potato Bisque with White Beans
Balsamic-Sauteed Sweet Potato Bisque with White Beans
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Yield: 6
Category: Soup
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
2 cups chopped onions
1 cup chopped red pepper, roasted or raw
1 1/2 tbsp balsamic vinegar
1 tsp dried rosemary
1 tsp smoked paprika
Freshly ground black pepper, to taste
4 cups peeled, cubed sweet potatoes
2 tsp Dijon mustard
1 sachet umami paste dissolved in 4 cups water
2 jars white beans, 14 oz each, drained and rinsed, with 1 cup reserved for pureeing
Description
This sweet potato bisque is silky, smoky, and gently tangy from balsamic-sautéed onions and peppers. Rosemary, smoked paprika, Dijon mustard, umami stock, and creamy white beans give the soup depth and body, while whole beans stirred in at the end add hearty texture. It is comforting, nourishing, and naturally plant-based.
How-to? Steps
Step 1: Sauté the vegetables
In a soup pot over medium-high heat, warm 1/4 cup filtered water. Add the onions, red peppers, balsamic vinegar, rosemary, smoked paprika, and black pepper.
Step 2: Caramelise gently
Cover, reduce the heat to low, and cook for 8 to 9 minutes, until the onions are softened and starting to caramelise.
Step 3: Simmer the sweet potatoes
Add the sweet potatoes, Dijon mustard, and umami stock. Turn the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the sweet potatoes are cooked through.
Step 4: Blend the bisque
Turn off the heat and add 1 cup of the white beans. Puree with a stick immersion blender until smooth and silky.
Step 5: Finish with beans
Add the remaining white beans and simmer, covered, for 5 to 10 minutes before serving.