You don't need cream to make a rich and creamy bisque — in fact, this dairy-free version doesn't even include coconut cream. Sweet potatoes are cooked until tender and then blended with sautéed onions, non-dairy milk, and plenty of spices that'll bring the heat and keep you warm. Serve with a dollop of cool coconut sour cream and crackers for dipping.

Smoky Sweet Potato Bisque [Vegan, Gluten-Free]

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Cooking Time



  • 4 regular-sized sweet potatoes, peeled and cubed
  • 1/4 onion, chopped
  • 3 tablespoons water
  • 1 cup soy milk (or other plant-based milk), more for a thinner soup texture
  • 1/2 cup vegan sour cream (optional)
  • 1 tablespoon hot sauce of choice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • Red pepper flakes, for garnish (optional)


  1. Boil the sweet potatoes until tender, about 20 minutes. Strain them and place in a food processor or high-speed blender.
  2. While the sweet potatoes are cooking, place the onion in a small frying pan with the water and cook them on medium to medium-high heat until they are translucent and tender, about 5 minutes.
  3. Place the cooked onion in the food processor or blender with the cooked sweet potatoes. Blend these until smooth. Return mixture to a large cook pot. Add the remaining ingredients and heat through, stirring constantly.
  4. Serve immediately with red pepper flakes as garnish if you like.


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