February Recipe: Golden Yam Bisque

I’m Mike, the culinary manager at the corporate office for Souplantation / Sweet Tomatoes. On a daily basis I work on new and returning recipes to find the latest, greatest and tastiest way to serve our guests in the restaurant. Whether is it adding or removing a teaspoon of a certain ingredient, one small change can make all the difference. Each month, I’ll be posting a popular recipe for you to try to make at home.

In celebration of potatoes and our menu in February, this month’s recipe is Golden Yam Bisque. If you don’t feel like making it at home, it will be in the restaurants from February 15 –February 28. Come try it out!

Golden Yam Bisque

2 ¼ cups ¼” diced red onion                                     In a pot, combine ingredients and sauté for 5

2 Tablespoons butter                                                     minutes.

2 Teaspoons minced garlic


6 cups water                                                                      Add ingredients to pot. Bring to a boil and reduce

12 cups ½” diced peeled yams (3 lbs)                     heat to a simmer. Simmer until yams are tender.

1 ¼ cups frozen corn                                                       Remove bay leaves. With a handheld blender,

3 ½ Tablespoons vegetable base                             blend soup to puree. Leave small pieces of yams.

2 Teaspoons dried thyme leaves

2 Teaspoons Kosher salt

½ Teaspoon black pepper

2 bay leaves


¾ cup heavy cream                                                         Add to pot and stir. Season to taste with salt and

2 Tablespoons chopped Italian parsley                   pepper.

Yields approximately 10 cups – serves about 8 people!

32 thoughts on “February Recipe: Golden Yam Bisque”

  1. I am interested in trying the recipe for Golden Yam Bisque. I have a question. I am not familiar with “vegetarian base” … what is it and were can I find it?

  2. The vegetable base is similar to a chicken base. It can be purchased at any grocery store.
    The vegetable base ingredient would be in the same aisle as chicken base products and Chicken Bouillon Cubes.

    Lettuce know how your recipe turns out!

  3. I, too, don’t know what a vegetarian base is. I saw the answer from Tracy M., but I am not clear whether it is a vegetable stock, vegetable broth, some other liquid or perhaps a solid or powdered product. It would help to have an answer to this, so I know what I am looking for at the grocery store.

  4. The best vegetable base product I have used is called “Better Than Bouillon”. It is a paste that you add to hot water, abut a tsp per cup, to take the place of using stock or bouillon cubes. I am pretty sure this kind of product is what is being referenced for the recipe. I buy it at Sprouts Market but I think Whole Foods also carries it, along with some big supermarkets. If you cannot find a paste, use a powdered product, or substitute veggie broth for the water and add a little extra salt to compensate. Good luck!


  6. The Golden Yam Bisque is delicious! The soup bases made by “Better Than Bouillion” are great and can be used for all kinds of recipes. However, they tend to be very salty so when these bases are used, I do not add salt to the recipe.

    I too wish there was a Sweet Tomatoes closer to me. I live in the Bradenton area and the nearest one is about 30 miles away in Sarasota.

    1. Vilma-
      Get excited, a location is coming to Bradenton at the end of Summer. Keep checking our website and your Club Veg emails for more information.

  7. Carol-
    Mike S. will be doing a monthly recipe on our blog. Check back each month to see what he is cooking and what you can be cooking in your kitchen!! If you have any special requests please let me know and I would be happy to see if we can get the recipe for you and all our other blog readers.

  8. love your restaurants, we spend 5 months each year in AZ and the first restaurant my husband wants to visit when we arrive is the Sweet Tomato in southern Phoenix. Is there any possibility that these restaurants will be moving the to Mid West, Michigan inparticular.

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  10. Vegetable base is vegetable stock that has been reduced to almost a paste but it’s usually sold in tubs. It’s different from boullion cubes/powder in that it’s kept in the refrigerator.

  11. I am delighted to find Sweet Tomatoes actually giving us the recipe for this excellent soup! My husband and I have a once-a-week date night and visit ST about once a month. It’s fun to explore all your new monthly creations. The Golden Yam Bisque was definitely a keeper and now I can enjoy it at home. Thanks!

  12. Love this recipe and love your restaurant. Our primary residence is in PA and only get to eat at Sweet Tomatoes when we are at our vacation home in FL. Oh Boy! What a treat! A stop at Sweet Tomatoes is a “MUST” whenever we “come home” to FL. Thanks so much for sharing your recipes–Soups warms the soul in the cold PA winters!

  13. I ate your delicious soup yesterday at Sweet Tomatoes Naperville/Aurora. Two bowls mind you, and I could have eaten more! I love it, thank you for posting the recipe as I was up this morning already searching for it to make some at home. Big hug …. maggie

  14. I just had this tonight in the Sweet Tomatoes over in Tampa. It was sooo good. I had to come home and see if I could find a similar recipe. It made my day to find the actual official version. 🙂

  15. Sweet Tomatoes is my very favorite restaurant…………bar none
    When my grandchildren call to wish me happy birthday the next thing they say “are you going to your favorite …. sweet tomatoes to celebrate”? of course the answere is yes.
    When they visit you are the first on their agenda.

  16. Thanks for the wonderful recipe! However, like Sue, I would also like nutrition information on your recipes. And is there any good substitute for heavy cream in this recipe?

  17. Love this soup! 2nd fav after the mushroom. Hope to see that recipe soon as well as a location closer to me. I’m in Corona, CA – closest on is about 40 minutes away. (Us SoCal people don’t look at miles, but how long it takes to get there considering traffic!)

  18. Is there any possibility of getting the recipe for your Sweet Potato Corn Chowder. That was the best soup I have ever had.

    Thank you.

  19. This recipe calls for 6 cups of water and 3-1/2 tablespoons of vegetable base. I think you’ll be fine if you use 6 cupes of canned vegetable or even chicken broth. If you have homemade stock, it will taste better still. I’m not a chef, but I’ve been making a pot of soup every couple of weeks for nearly 50 years now, and I have never used a soup base. Sometimes you can even get away with water and a couple Knorr boullion cubes. I think this recipe looks delicious, and I’m going to try it in the fall.

  20. I agree – we’d LOVE a location in greater Cincinnati!!! I also think that the Sweet Potato and Corn Chowder is the best soup I’ve ever had! I would be so grateful and excited to have the recipe!!!

    1. I loved this soup when I had it at Sweet Tomatoes last week. I was so excited to find the recipe and made it today. My problem, even though I live in North Carolina, supposedly a “Yam Capital” ( along with several other states), was finding GOLDEN Yams. I went to four major super markets, Fresh Market, Whole foods, and the state farmer’s market. Only a couple of the stores had yams at all, organic ones only. I finally settled on some “white sweet potatoes” at the farmer’s market which are supposedly sweeter than regular sweet potatoes. The soup is delicious and almost the same color as the soup at Sweet Tomatoes. I just wondered if anyone else had a problem finding golden yams?

  21. I really enjoyed this soup but noticed I got sick every time I ate it at my local ST’s. I am allergic to dairy and the sign above this soup did not list that it contained heavy cream. Mike, could you encourage your stores to list ingredients on the food signs? Also, it would be great it heavy cream were left out of more soup recipes for those of us who come to restaurant to eat healthy and low fat. Recently almost every soup offered had heavy cream or beef, which is not healthy in terms of saturated fat. I make lots of pureed, creamy soups that do not contain heavy cream or butter, and they are all yummy. it would be great to see this move towards healthy eating at ST’s as well.

  22. I love Sweet Tomatoes and this Yam bisque soup is awesome I wish we had a Sweet Tomates near us. When will you put one on the Floida space coast.

  23. I made this soup today, and it was fantastic, just like the soup in the restaurant. With the weather getting cooler and Thanksgiving right around the corner, I felt like eating something with harvest flavors. This fit the bill with the yams, corn, and thyme. Also, it seems like a great alternative way to eat yams besides candying them. My husband gave it a thumbs-up too (I served it with grilled cheese sandwiches made with sharp, white cheddar). I will be putting this recipe on a card and making it again and again. Thank you, Souplantation, for being so generous with your recipes. Every one that I have made was exactly like in the restaurant.

  24. This soup was good. Tried it at your Kennesaw GA location today and had to look up the recipe for it. Great for the holidays or just because.

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