Recipe: Golden Yam Bisque

The fall menu at Souplantation and Sweet Tomatoes was one of their best, which featured seasonal warm soups and pumpkin-spiced bakery items. Their Gold Yam Bisque has us dreaming of sweaters and colorful leaves just thinking about it.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2011.

Makes about 10 cups


  • 2 1⁄4 cups diced red onion
  • 2 tablespoons butter
  • 2 teaspoons finely minced garlic
  • 6 cups water
  • 12 cups 1⁄2-inch diced peeled yams (3 pounds)
  • 1 1⁄4 cups frozen corn
  • 4 tablespoons vegetable base (such as Better Than Bouillon)
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons kosher salt
  • 1⁄2 teaspoon black pepper
  • 2 whole bay leaves
  • 3⁄4 cup heavy cream
  • 2 tablespoons chopped Italian parsley


  • In a pot, combine the red onion, garlic and butter. Sauté over medium heat for 5 minutes to sweat the onions.
  • Add the water, yams, corn, vegetable base, thyme, salt, pepper and bay leaves to the pot and bring to a boil. Reduce heat to a simmer. Simmer until the yams are tender.
  • Remove the bay leaves.
  • With a hand-held blender (or food processor), roughly blend the soup to purée. There should still be small pieces of yams visible.
  • Add the cream and parsley to the pot and stir to combine. Simmer for 5 minutes. Season to taste with salt or pepper.

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