Tuscan Savory Sweet Potato Soup
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 large
Onion (diced)2 cloves
Garlic (minced)230 g
Mushroom (sliced)1 tbsp
Italian Seasoning1
Salt1 cup
Grated Parmesan CheeseDirections:
1
Place the sweet potatoes into a large pot and cover with cold water
2
Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes
3
Drain and allow to steam dry for a minute or two
4
Puree potatoes in a food processor or blender in batches until smooth
5
Return pureed potatoes to the large pot; set aside
6
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes
7
Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks
8
Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes
9
Season with salt and pepper; transfer to the pot with the potatoes
10
Place the large pot over low heat
11
Pour the half-and-half over the mixture, stirring to mix
12
Allow the soup to slowly heat until hot and to your desired consistency
13
Garnish with Parmesan cheese to serve