Zucchini and Sweet Potato Soup
Made with sweet potatoes, zucchini, leeks, and a soft-ripened triple-cream cheese, this Zucchini & Sweet Potato Soup is perfect all year long. Who knew combining zucchini and sweet potato would be so awesome?!
After traveling to Cancun for spring break with the family, I got the idea for this soup. It was the first course during dinner, and the ingredients lured me in. Sweet potato, zucchini, and creamy cheese blended together in a soup? It was certainly worth a try. By my second bite, I was sold and immediately asked the chef for the recipe.
Unfortunately, the chef would only share the ingredients, no measurements, so I was left to strike the right balance between all the ingredients to recreate the same taste and flavors at home. And I was up for the challenge.
Ingredients you’ll need for this soup recipe:
- Zucchini squash and sweet potato are the two most essential ingredients in this recipe. While zucchini is very easy to find, you’ll have more choices when it comes to selecting your sweet potato. Bright orange varieties like the go-to Beauregard are what you will typically find in grocery stores. But for this recipe, I used the Jewel variety. It has copper skin and light orange-colored flesh. It is slightly sweet with a moist and tender texture, making it perfect for soups.
- You’ll also need cheese — but not any cheese. A creamy French cheese like Le Delice De Bourgogne Cheese, Brillat Savarin Cheese, or any triple-cream cheese will do.
- For the liquids, you’ll need chicken broth and heavy whipping cream.
- The celery, onion, and especially the leeks (which are sweeter than onions) enhance the flavors of the sweet potato and other ingredients.
- A little minced garlic and butter never hurt anyone. 🙂
- You’ll need fresh thyme, fresh rosemary, sea salt, and black pepper for the seasoning.
Tips when making your soup:
Tips & Tricks
- Using a large blender (paid link) makes this recipe quick and easy to make. Once all your ingredients cook, a quick pulse in the blender (paid link) prepares the soup for its final step. This soup combines down to a puree in seconds!
- Be sure to cook your veggies down so they are tender before placing them in the blender. This ensures the velvety consistency you are looking for in your soup. Seasoning your veggies is essential while cooking (and before blending). This brings out their flavors even more.
- The Le Delice De Bourgogne Cheese or Brillat Savarin Cheese is the secret ingredient to giving this dish that slightly Parmesan cheese taste that brings the soup’s richness. This type of cheese is critical to the recipe’s success, so I would stick to triple-cream cheeses.
- Allow your cooked ingredients to cool slightly before adding them to the blender (paid link), and pour the soup ingredients into the blender (paid link) using a bowl and measuring cup with a spout. You don’t want soup splashing all over you. 🙂
- Use a fine mesh to strain the soup before adding it back into the pot for the final step (adding your cheese, butter, and garlic).
If you are a soup connoisseur and have never tried this soup recipe, you may question why you waited so long! And while it is a must during the colder months, it can be enjoyed all year round.
Here are a few more soup recipes you will enjoy:
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Zucchini and Sweet Potato Soup
- Total Time: 50 minutes
- Yield: 6 1x
Description
Made with sweet potatoes, zucchini, and a soft-ripened triple-cream cheese, this Zucchini and Sweet Potato Soup is perfect all year long. Who knew combining zucchini and sweet potato would be so awesome!
Ingredients
Units
Scale
- 1 lb. zucchini squash
- 1 sweet potato
- 4 cups chicken broth
- 1/2 lb. Le Delice De Bourgogne Cheese
- 1 cup heavy whipping cream
- 1/3 cup celery, chopped
- 1/2 cup yellow onion, chopped
- 1 leek
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 3 tbsp minced garlic
- 3 tbsp butter
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Cut the lower white/light-green stem from the whole leek. Chop the leek, onion, celery, and fresh rosemary. Remove the small leaves from the stem of the fresh thyme. Set to the side.
- Remove the skin from the sweet potato and cut it into large chunks. Cut the zucchini into large pieces. Set to the side.
- In a large cooking pot, add 2 tbsp of butter and the leeks, Cook for 5 minutes on medium heat. Add the onion, celery, and 2 tbsp minced garlic. Cook for 5 additional minutes.
- Add the sweet potatoes, zucchini, sea salt, black pepper, rosemary, and thyme to the pot. Cook for an additional 8 minutes.Â
- Add the chicken broth. Turn heat to high and cook on high for another 10 minutes. Lower heat to medium and cook for 5 additional minutes. Remove pot from heat and allow to cool for 5 to 10 minutes. Add all cooked ingredients into blender and puree until smooth.
- Pour soup through a fine mesh strainer into a large bowl. Add ingredients from the bowl back to the pot and turn the heat to low.Â
- Add 1 tbsp butter, 1 tbsp minced garlic, heavy cream, and Le Delice De Bourgogne Cheese to the pot and stir until combined and smooth.Â
- Serve topped with roasted sweet potatoes and zucchini.
Notes
- And seasonings your veggies is essential while they’re cooking (and before blending). This brings their flavors out even more.
- The Le Delice De Bourgogne Cheese or Brillat Savarin Cheese is the secret ingredient to giving this dish that slightly Parmesan cheese taste that brings the richness of the flavors together. The cheese type is critical to the recipe’s success, so I would only use triple-cream cheeses.
- Allow your cooked ingredients to cool slightly before adding them to the blender, and pour the soup ingredients into the blender using a bowl and measuring cup with a spout. You don’t want soup splashing all over you. 🙂
- Use a fine mesh to strain the soup before adding it back into the pot for the final step (adding your cheese, butter, and garlic).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 261
- Sugar: 3.8g
- Sodium: 657mg
- Fat: 14.4g
- Carbohydrates: 12.2g
- Fiber: 2.3g
- Protein: 5.5g
- Cholesterol: 43mg
I have a question regarding the cheese – do I peel the outer layer of the cheese ? I cut the cheese into cubes and added it to the soup as is. But after a while, the cheese peel- outer layer was rising and not melting and not blending in. I ended up skimming it out from the pot.
Hello, Esther. Yes, Delice de Bourgogne has a soft white mold rind on the exterior that should be removed.
I followed the instructions for the soup. My soup looks more like a sweet potato ( orange light brown?)
It tastes good. I have a question regarding the instructions to strain the cooked vegetables and then add the soup from the large bowl to the pot to cook it more etc. what do I do with the cooked vegetables that remains in the mesh strainer and didn’t go through to the large bowl?
I just scrapped it and added it to the soup, because I didn’t want to throw it away. I would like to hear from you. Thank you.
Hello, Esther. The color of your soup would depend on the type of sweet potato used. I used a jewel sweet potato and the flesh is a lighter orange color. For the vegetables that you strained, you could simply discard those remains. They are not needed for the soup. Glad you enjoyed it. 🙂
Incredible
Hi Elizabeth! Thanks so much!
Thank you for this lovely recipe! I modified some of the specifics because I had yellow squash and mozzarella to use up. I made a quick mozzarella roux and it worked out wonderfully. I really liked how the flavors of the vegetables could shine through, but the soup is still hearty and warm.
Thanks for stopping by and sharing your feedback, Sasen! This soup is special to us and we’re glad you enjoyed it as well.
I used this as a guide for making a soup with veggies I mostly already had, so a few differences- but it was delicious! Thanks!!
Glad you enjoyed it, Kapri!