Cheddar Chipotle Sweet Potato Soup
This Cheddar Chipotle Sweet Potato Soup gets a smoky kick from chipotle and a tangy burst from sharp cheddar making it an awesome vegetarian Fall meal. Gluten free and grain free, too!
Table of contents
Why We Love This Cheddar Chipotle Sweet Potato Soup
This Cheddar Chipotle Sweet Potato Soup is silky smooth and has tons of flavor from smoky chipotle chili pepper and cheddar cheese! A bit of cider vinegar adds contrast and brightness and helps balance the sweetness from the onion and sweet potatoes. Bonus that this yummy soup is vegetarian, gluten free and grain free! Each two-cup serving is filling enough to serve as a vegetarian main course along with a hunk of crusty whole-wheat bread.
While we are on a sweet potato kick don’t miss trying this super yummy, creamy and nutty Sweet Potato and Peanut Soup and for a real deep dive into the delicious world of soup check out these awesome 35 Healthy Soup Recipes. You can never have too much soup!
Key Ingredients For Cheddar Sweet Potato Soup
Sweet Potatoes
Sweet potatoes are a superfood and are chocked full of good for you vitamins and nutrients. Their mildly sweet flavor and starchy texture make them a perfect main soup ingredient.
Chipotle Chili In Adobo
Chipotle Peppers in Adobo Sauce are jalapeños that have been dried, smoked and placed in a spiced tangy tomato sauce. The slightly spicy and smoky flavor pairs wells with the sweetness of the sweet potatoes. For the leftover chipotles, check out what to do with chipotle peppers in adobo sauce.
Sharp Cheddar
The nutty tangy flavor of sharp cheddar balances out the smoky chipotles and sweet potatoes, as well as adding a delicious creamy texture to the soup.
Vegetable Broth or Chicken Broth
I like to use Imagine No Chicken to keep this vegetarian. Or you can use chicken broth. I do not like most vegetable broths on the market, so if you are not vegetarian and cannot find Imagine No Chicken, I recommend chicken broth for better flavor.
Other Ingredients For This Recipe
- olive oil
- yellow onion, diced
- celery
- salt
- cumin
- cinnamon
- cider vinegar
- scallions
Step By Step Instructions
Step 1: Sauté the onions and celery and add the spices.
Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add onion, celery and salt and cook, stirring occasionally until the onion is softened and starting to brown, this gives the soup more flavor . Stir in cumin and cinnamon and cook until the spices are fragrant. Cooking the spices in the oil will help to bloom their flavors and make the soup more tasty.
Step 2: Add the sweet potatoes and broth and simmer.
Add sweet potatoes and broth, cover, increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer, and cook, uncovered until the potatoes are completely soft and falling apart, about 20 minutes.
Step 3: Add chipotles and vinegar.
Add chipotle chili and vinegar and remove from the heat.
Step 4: Puree the soup.
Working in batches, carefully transfer a few cups of the sweet potato mixture to a blender and puree. Use caution when pureeing hot liquids. Alternatively use an immersion blender.
Step 5: Stir in the cheddar, garnish and serve.
Stir cheddar into the soup until completely melted. Serve immediately with the scallions on top.
FAQ’s and Expert Tips
Most yams in grocery stores are orange fleshed sweet potatoes. A true yam has a brown almost bark-like skin and is closer in flavor and texture to a russet potato, so they are not sweet.
Yes, you can freeze sweet potato soup for up to six months. Just leave out the cheddar and scallions and add them after reheating.
Boiling sweet potatoes retains more of the nutrients and makes them more absorbable than other cooking methods such as baking or frying.
Make Ahead Notes
This soup is best made fresh as the cheddar is kind of tricky to reheat. If you do want to make it ahead:
- Do not add the cheddar in the final step.
- Cool completely before sealing closed in a resealable container.
- Refrigerate for up to four days or freeze for one month.
- Heat until steaming hot on the stovetop (stirring often) or in the microwave.
- Stir cheddar into the soup once it is hot.
- Serve with the scallions.
More Sweet Potato Recipes To Try
- This Sweet Potato, Coconut and Peanut Soup is one of my all time favorites!
- Our Stuffed Sweet Potatoes with Ground Chicken, Spinach and Cheese are so easy and so tasty!
- Vegetarian Slow Cooker Chili with Sweet Potatoes is great for game day or for prepping ahead for a weeknight dinner.
- Check out the recipe for these Roasted Sweet Potatoes with Citrus Dressing. It is a knock-out! I love the flavor the coconut oil adds to it.
- Wow! Sweet Potato Blondies, this Gluten-free Sweet Potato Praline Bundt recipe and this Sweet Potato Coffee Cake will make you forget everything you thought you knew about sweet potatoes.
- My recipe for Black Bean and Sweet Potato Chili Tortilla Bowls is a great example of how healthy vegetarian meals don’t have to be boring!
More Cheese Soup Recipes!
- This Cheddar Potato Soup with Leeks has a big roasted garlic kick to really amp up the flavors.
- This 4 ingredient Cheddar Kale Soup is so fast!
- This Instant Pot Cream of Cauliflower Soup is one of my faves!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
PrintCheddar Chipotle Sweet Potato Soup
- Total Time: 50 minutes
- Yield: 14 cups 1x
Description
This Cheddar Chipotle Sweet Potato Soup gets a smoky kick from chipotle and a tangy burst from sharp cheddar making it an awesome vegetarian fall meal. Gluten free and grain free, too!
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 1 cup chopped celery
- 3/4 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 2 large sweet potatoes, peeled and cut into 1 1/2 inch chunks
- 6 cups reduced-sodium vegetable broth or chicken broth
- 1 chipotle chili in adobo, minced or more to taste
- 6 ounces sharp cheddar, shredded
- 2 tablespoons cider vinegar
- 2 sliced scallions, for garnish
Instructions
- Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add onion, celery and salt and cook, stirring occasionally until the onion is softened and starting to brown, about 7 minutes. Stir in cumin and cinnamon and cook until the spices are fragrant, about 30 seconds.
- Add sweet potatoes and broth, cover, increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer, and cook, uncovered until the potatoes are completely soft and falling apart, about 20 minutes.
- Add chipotle chili and vinegar and remove from the heat.
- Working in batches, carefully transfer a few cups of the sweet potato mixture to a blender and puree. Use caution when pureeing hot liquids. Alternatively use an immersion blender.
- Stir cheddar into the soup until completely melted. Serve immediately with the scallions on top.
Notes
Take care when pureeing hot soup as the pressure inside the blender can cause the lid to pop off which is very dangerous! hold down the lid with a kitchen towel as you puree and don’t overfill it!
Make Ahead Notes
This soup is best made fresh as the cheddar is kind of tricky to reheat. If you do want to make it ahead:
- Do not add the cheddar in the final step.
- Cool completely before sealing closed in a resealable container.
- Refrigerate for up to four days or freeze for one month.
- Heat until steaming hot on the stovetop (stirring often) or in the microwave.
- Stir cheddar into the soup once it is hot.
- Serve with the scallions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 208
- Sugar: 5 g
- Sodium: 712 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 21 mg
Delicious! Great no meat soup for dinner!
Delicious! Just the right amount of smoky spice.
Thanks so much Pam! I am glad you tried this recipe. It is a hidden gem!
Katie, I’m making the Cheddar Sweet Potato Soup right now! Can hardly wait until it is done. Thanks!
I am so happy to hear you are making it! Thank you!
This Cheddar Chipotle Sweet Potato Soup is so delicious!!! I made it for dinner last night and it was a big hit, even with my boys who “don’t like sweet potatoes.” I’m having leftovers for lunch and it’s even tastier. ❤️ I love the combination of smoke from the chipotle in adobo, the tang from the cheddar, and the subtle sweetness from the sweet potatoes. Definitely a keeper!!
Thank you so much Alicia!
Delicious soup – creamy, velvety texture and so flavorful. Thank you for such an inspired recipe!
Hi Karen, I am so happy you discovered this recipe and that you liked it. Have a good one!
I loved how creamy and smooth this soup turned out. The flavors of the cheese with the sweet potato made it so rich and satisfying. A total winner!
This was a huge hit at my house! Everyone loved how comforting it is!
Incredible flavors going on! This soup will definitely be happening again!
We love this recipe, even my son who claims to hate sweet potatoes 🙂 Great recipe!
I’ve made this soup several times. It is easy, delicious and simple, but impressive enough for company. I use about half the cheese and add about 1/3 cup cream to make it smoother.
Hi Rose. Thank you so much for coming back to report that you like the recipe and leaving a review! I appreciate it.
This recipe look soooo irresistibly creamy! Sweet potatoes are such a nutritional powerhouse and one of my all-time favorite foods! A must-make this season!