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Sweet potato soup is a cozy soup filled with sweet potatoes, corn, parmesan cheese, banana peppers and Creole seasoning. It’s a comforting meal for a chilly day.
Table of Contents
Creamy sweet potato soup
I used fresh corn on the cob for this recipe. You could use frozen corn, but corn was only 15 cents per cob, so I went with the fresh corn and cut off the kernels with my new Pampered Chef Kernel Cutter. Then, I put the kernels through the juicer. Because they’re so tiny, not much juice came out, so I took the pulp out and re-juiced it twice (for a total of three times).
Next, it was time for the sweet potatoes. I peeled them and passed them through the juicer (at high speed). The juice was a vibrant orange.
Even more amazing, though, was the pulp. It felt like a beautiful bread dough. I was so excited about this discovery that I had to use it. Now, my mind was trying to create two new recipes at once ~ soup and Sweet Potato Cheese Crackers.
Once I had the corn and sweet potato juices, I mixed a tablespoon of each together and tasted it over and over to see how I could turn this sweet concoction into a savory soup.
I originally was going to go with goat cheese, but after tasting the sweetness, I realized that a salty Parmigiano Reggiano would balance the flavors nicely.
I was planning to prepare a clean broth at first, but I changed my mind and decided to add a little texture to the dish. When I eat soup, I prefer for my ingredients to be all the same size, so I diced the sweet potato, so it was approximately the size of corn kernels.
I cooked them slightly with the heat of a fresh pepper from my garden. You can omit the heat, choose a seasoning that is milder or use powdered cayenne pepper. We all have different spice preferences, but I do recommend you add a hint of spice.
Parmigiano Reggiano Sweet Potato Corn Soup
Ingredients
- 4 sweet potatoes
- 7 ears of corn, 4 1/2 cups of kernels
- 1 tbls butter
- 1 tsp minced fresh banana pepper
- 1/4 cup finely grated Parmigiano Reggiano cheese
- 1/2 tsp kosher salt
- 1/2 tsp Tony Chachere’s Original Creole Seasoning
Instructions
- Peel: Peel the sweet potatoes. Pass three through the juicer, so that you have one cup of sweet potato juice.
- Juice: Cut the corn from the cobs. Juice 4 cups of kernels three times, so you have one cup of corn juice.
- Dice: Dice the remaining sweet potato so that it is the size of corn kernels. Measure 1/2 cup and set aside.
- Cook: In a saucepan, melt butter. Add the diced pepper and sauté, until tender. Add the diced sweet potato and cook for about 2 minutes. Do not overcook or your soup will become mushy.
- Simmer: Add the sweet potato juice, corn juice and cheese to the pot. Bring to a boil. Reduce heat and add 1/2 cup of corn kernels, salt and Tony’s. Allow to simmer for a couple of minutes and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for parmesan sweet potato soup
- Sweet Potatoes: You can find sweet potatoes in the produce section of the grocery store, usually near regular potatoes. They add natural sweetness and a creamy texture to the soup.
- Ears of Corn, Kernels: Corn can be found in the frozen or canned vegetable aisle. Fresh corn is typically in the produce section during the season. It adds a delightful sweetness and crunch to the soup.
- Butter: You’ll find butter in the dairy section of the store. It enhances the richness and flavor of the soup.
- Minced Fresh Banana Pepper: Look for fresh banana peppers in the produce section, usually near other peppers. They add a mild, fruity heat to the soup.
- Finely Grated Parmigiano Reggiano Cheese: Parmigiano Reggiano is often in the cheese section. It adds a savory and nutty flavor, enhancing the overall taste.
- Kosher Salt
- Tony Chachere’s Original Creole Seasoning: This seasoning is typically in the spice aisle. It’s a blend of spices that adds a kick of Creole flavor, elevating the overall taste of the sweet potato soup.
Substitutions: Instead of Tony’s Chachere’s Original Creole Seasoning, you could use any other type of seasoning you prefer. You can also use olive oil or coconut oil instead of butter for this recipe.
See the full recipe card for servings and a full list of ingredients.
How to make this sweet potato soup recipe
- Peel: Peel the sweet potatoes and remove the dark brown skin. Pass three through the juicer so that you have one cup of sweet potato juice.
- Juice: Cut the corn from the cobs. Juice 4 cups of kernels three times, so you have one cup of corn juice.
- Dice: Dice the remaining sweet potato so that it is the size of corn kernels. Measure 1/2 cup and set aside.
- Cook: In a large saucepan, melt butter. Add the diced pepper and sauté until tender. Add the chopped sweet potatoes and cook for about 2 minutes. Do not overcook, or your soup will become mushy.
- Simmer: Add the sweet potato juice, corn juice and cheese to your large pot. Bring to a boil. Reduce to medium-low heat and add 1/2 cup of corn kernels, salt and Tony’s. Allow to simmer for a couple of minutes and serve.
✔️ PRO TIP
If you prefer a thinner soup, add some vegetable broth, chicken broth or vegetable stock to the pot.
How to serve sweet potato soup
Ladle soup into a bowl and serve with some sweet potato cheese crackers on the side. Add a splash of heavy cream, sour cream or full-fat coconut milk for a more creamy soup. If you want some protein, add a side of lemon pancetta chicken or autumn umami chicken. Add some daily bread for good measure.
Storage
Leftover sweet potato soup can be stored in an airtight container in the refrigerator for 4-5 days. It can also be frozen for up to 3 months when stored in a large freezer bag or individual bags.
Frequently Asked Questions
Add your soup to a bowl and microwave for at least 1 minute, adding 30-second intervals until warm. You can also heat it up in a small saucepan on the stovetop on medium heat.
If you don’t have a juicer, you could use a blender or food processor and strain the pulp through a cloth. Just add a little water to the sweet potatoes and corn kernels and blend.
Yes. For the slow cooker, add all your ingredients to the crock pot, press the LOW setting and cook for 5-6 hours. Once your ingredients are cooked, use an immersion blender to puree everything together.
For the Instant Pot, add all of your ingredients. Then, press the HIGH PRESSURE setting and cook for 10 minutes and then natural release for 15 minutes. Once the pressure has been released, open the lid and use an immersion blender to blend the soup.
Add some fresh ginger, curry powder, red pepper flakes or any other seasonings you like.
Yes. Feel free to add some butternut squash, yellow onions, carrots or any other favorite vegetables you like. I recommend adding root vegetables as these will mesh well with the other vegetables in the soup.
Sound delicious – cannot wait to make it… And the sweet potato crackers look amazing!
Thanks Wendy
As usual, you rock, Z!
Thanks Michele