Sweet potato soup is a warm, comforting bowl that combines sweet potatoes, corn, Parmigiano Reggiano, banana pepper and Creole seasoning. It’s an ideal dish for cool weather—creamy, slightly sweet and nicely balanced by savory cheese and a touch of spice.
Table of Contents
- Creamy sweet potato soup
- Parmigiano Reggiano Sweet Potato Corn Soup Recipe
- Ingredients for parmesan sweet potato soup
- How to make this sweet potato soup recipe
- How to serve sweet potato soup
- Storage
- Frequently Asked Questions
- More soup recipes
- Latest Recipes
Creamy sweet potato soup
I used fresh corn for this version, but frozen kernels will work as well. When fresh corn is inexpensive and in season, I cut the kernels from the cob and extract their flavor—if you have a juicer you can get a concentrated corn liquid; otherwise pulse the kernels in a blender and strain. The bright sweetness of sweet potatoes pairs beautifully with corn, and when you add a salty Parmigiano Reggiano it balances the dish into a savory, comforting soup.
Instead of making a completely smooth broth, I prefer a bit of texture. Small diced sweet potato pieces, roughly the size of corn kernels, give pleasant bite without turning the soup mushy. A touch of minced banana pepper lends mild heat and a fresh note; omit or reduce it if you prefer no heat.
Parmigiano Reggiano Sweet Potato Corn Soup
Ingredients
- 4 sweet potatoes
- 7 ears of corn, about 4 1/2 cups kernels
- 1 tbsp butter
- 1 tsp minced fresh banana pepper
- 1/4 cup finely grated Parmigiano Reggiano
- 1/2 tsp kosher salt
- 1/2 tsp Tony Chachere’s Original Creole Seasoning (or preferred seasoning)
Instructions
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Peel: Peel the sweet potatoes. Process three of them in a juicer (or blend and strain) until you have about 1 cup of sweet potato juice.
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Juice: Cut the corn from the cobs. Process approximately 4 cups of kernels in the juicer (or blend and strain), repeating as needed until you have 1 cup of corn juice.
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Dice: Dice the remaining sweet potato to roughly the size of corn kernels. Measure out 1/2 cup and set aside.
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Cook: In a saucepan, melt the butter over medium heat. Add the minced banana pepper and sauté until tender. Add the diced sweet potato and cook about 2 minutes—do not overcook or the pieces will become mushy.
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Simmer: Pour in the sweet potato juice, corn juice and the grated Parmigiano Reggiano. Bring to a gentle boil, then reduce the heat. Stir in 1/2 cup corn kernels, kosher salt and Creole seasoning. Let simmer a few minutes to meld the flavors, then serve hot.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Ingredients for parmesan sweet potato soup
- Sweet Potatoes: Provide natural sweetness and a creamy texture; available in produce.
- Ears of Corn / Kernels: Fresh or frozen kernels work. They contribute sweetness and texture.
- Butter: Adds richness; you can substitute olive oil or coconut oil.
- Minced Fresh Banana Pepper: Adds mild, fruity heat. Omit if you prefer no spice.
- Finely Grated Parmigiano Reggiano: Brings savory, nutty depth.
- Kosher Salt: For seasoning.
- Tony Chachere’s Original Creole Seasoning: Or another preferred seasoning blend for a Cajun/Creole kick.
Substitutions: Swap Tony Chachere’s for your favorite spice mix. Use olive oil or coconut oil instead of butter if desired.
See the recipe card above for exact servings and ingredient details.
How to make this sweet potato soup recipe
- Peel: Peel the sweet potatoes and remove any dark skin. Process three through a juicer (or blend and strain) to yield about 1 cup of sweet potato juice.
- Juice: Remove corn kernels from the cobs. Process roughly 4 cups of kernels to obtain about 1 cup of corn juice, repeating as needed.
- Dice: Dice the remaining sweet potato into pieces about the size of corn kernels. Measure 1/2 cup and set aside.
- Cook: In a large saucepan, melt the butter over medium heat. Add the minced banana pepper and sauté until tender. Add the diced sweet potato and cook for about 2 minutes; avoid overcooking to keep the pieces firm.
- Simmer: Add the sweet potato juice, corn juice and grated Parmigiano Reggiano to the pot. Bring to a boil, then reduce to medium-low. Stir in 1/2 cup corn kernels, kosher salt and Creole seasoning. Simmer a few minutes to marry the flavors, then serve.
✔️ PRO TIP
If you prefer a thinner soup, stir in a little vegetable or chicken broth until you reach the desired consistency.
How to serve sweet potato soup
Ladle the soup into bowls and serve with crackers, crusty bread or a simple side salad. For extra richness, add a splash of heavy cream, sour cream or full-fat coconut milk. Serve alongside roasted or pan-seared chicken for added protein if desired.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Reheat in the microwave in 30-second intervals until warm, or heat gently in a saucepan over medium heat until heated through.
Use a blender or food processor, then strain the blended mixture through a fine mesh sieve or cheesecloth. Add a little water or broth to help the blending if needed.
Yes. For the slow cooker, combine ingredients and cook on LOW for 5–6 hours, then puree with an immersion blender. For the Instant Pot, cook on high pressure for 10 minutes and allow a 15-minute natural release, then blend if desired.
Try fresh ginger, curry powder, red pepper flakes or your favorite spice blends to vary the flavor profile.
Absolutely. Butternut squash, onions, carrots or other root vegetables work well and complement the existing flavors.
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- French Onion Steak Soup
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