Sweet Potato Miso Mushroom Soup is thick, creamy, and full of flavor. Made with whole food ingredients, it's the perfect healthy comfort food.
Bring on soup season!
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I recently moved from southern Ohio to northern Idaho. And wow it gets cold so much earlier up here!
Honestly, though, there are so many great things that came out of my move, that I'm only slightly salty about all this cold weather. At least, I have an excuse to make soup every week. Hence, Sweet Potato Miso Mushroom Soup.
This soup is SO tasty. I made a batch on a Sunday and it was gone by Wednesday. And, did I mention I live alone?
The sweet potatoes blend to create a thick and creamy consistency. But don't worry, you'll leave some of the potato in chunks for a bit of added texture. The soup also has quartered mushrooms which add that umami flavor as well as another texture component.
Then there's the miso. Miso adds saltiness, of course. But it also brings all the health benefits of fermented food. And there are plenty!
Finally, there's a bit of kick in this soup. Completely optional, but I find adding some spice really brings out all the flavors. YUM.
Ingredient Notes
This soup is loosely based on my infamous Potato Leek Soup, so you'll notice some similarities in ingredients.
- Sweet Potato: I used a regular sweet potato for this soup. The earthy flavor is perfect, and the sweetness adds, well, sweetness!
- Leeks: Leeks are also quite the sweet vegetable, but they are fresher and add an oniony taste.
- Vegetable Broth: You can make your own or buy it. Make sure to purchase no-sugar-added broth!
- White Miso: I used white miso because it's lighter than red miso. If you're new to miso, you'll want to stick with white miso. If you're a miso veteran, feel free to use red!
- Tahini: A good soup has at least some fat. A bit of tahini gives this soup a richness that would be absent without a fat source.
- Button Mushrooms: Any mushrooms will do - nothing fancy required here, just regular mushrooms.
- Cayenne: A little pinch of cayenne gives this soup a good kick. You can adjust to your preferred level of spiciness. Or, if you don't want any spice, simply omit the cayenne.
In addition to the ingredients above, you will need some sort of blender or food processor.
I personally use a food processor for all my cooking. But if you have an immersion blender, you could save yourself some dishes by using that instead. Or if you have a regular blender, you should be able to make this soup just fine with a blender.
How to make Sweet Potato Miso Mushroom Soup
Step 1. Chop the sweet potato into small chunks. You will end up reserving some of the chopped sweet potato to stay whole in the soup, so make sure your chunks are bite-sized. Thinly slice the leeks, some of which will also end up intact. Quarter the mushrooms, set aside.
Step 2. Sauté the sweet potato and leeks in a soup pot, using ¼ cup of the vegetable broth as the cooking liquid. Cook for 10 minutes. If you need more broth, feel free to add some of the remaining 3 ¾ cups, but you will most likely be able to make it for 10 minutes with only ¼ cup.
Step 3. After 10 minutes, when the sweet potato is getting soft, add the remaining vegetable broth, miso, tahini, and cayenne. Cover and let simmer for 20 minutes.
Step 4. Reserve ⅓ of the sweet potato chunks, then transfer the remaining liquid to a food processor. Blend until completely smooth. You can also use an immersion blender here.
Step 5. Return the blended soup as well as the reserved sweet potato chunks to the pot. Add the quartered mushrooms and cook until the mushrooms are soft, about 5 minutes.
Step 6. Remove from the heat and serve. Top with additional mushrooms, if desired, and sprinkle with salt and pepper. Enjoy!
Recipe Prayer
Thank you God for meals that warm us up in cool weather. We are grateful for your care and protection. Amen.
Related Recipes
Embrace soup season!
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📖 Recipe
Sweet Potato Miso Mushroom Soup
Equipment
Ingredients
- 1 Large Sweet Potato
- 2 Leeks
- 4 Cups Vegetable Broth divided
- ¼ Cup White Miso
- 1 Tablespoon Tahini
- 4 Ounces Button Mushrooms
- ¼-1/2 Teaspoon Cayenne
Instructions
- Chop the sweet potato into small chunks. Thinly slice the leeks. Quarter the mushrooms.
- Sauté the sweet potato and leeks in a soup pot, using ¼ cup of the vegetable broth as the cooking liquid. Cook for 10 minutes.
- Add the remaining vegetable broth, miso, tahini, and cayenne. Cover and let simmer for 20 minutes.
- Reserve ⅓ of the sweet potato chunks, then transfer the remaining liquid to a food processor. Blend until completely smooth.
- Return the blended soup as well as the reserved sweet potato chunks to the pot. Add the quartered mushrooms and cook until the mushrooms are soft, about 5 minutes.
- Remove from the heat and serve. Top with additional mushrooms, if desired, and sprinkle with salt and pepper. Enjoy!
Nutrition
Nutrition information is an estimate.
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