Sweet Potato Bisque with Thyme Parmesan Whole Wheat Croutons – Gluten Free Suggestion

Waking up this morning, the weather app on my phone told me it was 28 F outside. Time to walk the dog! Well luckily, he and I both have good coats for the elements. I think that Fall and Winter are probably my favorite seasons for cooking. Soups, Stews and Roasts: That is my idea of hearty meals. Plus, my kitchen gets really hot in the summer. Give me rib sticking comfort food to summer food any day! (Exceptions: BBQ).

Tonight, my husband is making some grilled chicken and corn and I thought that a nice soup would be a great accompaniment. So, I decided to make a Sweet Potato Bisque.  Plus, its always a great time for soup! I made croutons using the Honey Wheat Bread, I had made earlier this week. It made a great topping, although the  bisque was delicious on its own. Oh, did I mention? This soup is low cal! ENJOY!!

Gluten Free Suggestion: Instead of croutons, sprinkle with crumbled bacon or dot with sour cream and some thyme.

Sweet Potato Bisque

 

Ingredients

1 tablespoon of butter

1 small onion, chopped

1 teaspoon of fresh garlic, chopped

28 oz of Low-Sodium Chicken Broth

1 1/2 lbs of sweet potatoes, peeled and diced

1/2 teaspoon of fresh ginger, grated

1/3 cup of fat-free half and half

Croutons

Bread, cubed into 1 inch pieces (I used Honey Wheat)

Dried Thyme

Parmesan Cheese (or mozzarella)

Olive Oil

Directions For Bisque:

  1. In a large soup pot, melt butter and saute onion, garlic and ginger until the onions are soft
  2. Add sweet potatoes and chicken broth.
  3. Bring soup to a boil and then lower it to a simmer.
  4. When the sweet potatoes are mashable, turn off heat and with an immersion blender, blend soup until smooth.
  5. Taste for salt and pepper (to your taste).
  6. Add half and half and heat soup until hot.

Directions For Croutons:

  1. Preheat oven to 400 F
  2. Place cubed bread on an aluminum foil lined tray.
  3. Drizzle olive oil and dried thyme over bread cubes and toss to coat.
  4. Bake for 10 minutes, stirring after 5 minutes.
  5. Sprinkle Parmesan cheese and continue to bake for an additional 5 minutes.

Serve soup hot with crouton, hopefully with a good friend or a loved one (or both, as I did). Happy Cooking and Happy New Year!!

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Filed under Gluten Free/ Gluten Free Suggestion, Soup

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