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 makes this recipe quick and easy to make. Once all your ingredients cook, a quick pulse in the blender 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 , 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).
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:Print