Roasted Two Potato Soup with Caramelized Shallot Fig Relish

Campbell's Roasted Two Potato Soup with Caramelized Shallot Fig Relish Recipe

This luscious soup uses roasted white and sweet potatoes for twice the goodness. You can make this irresistible shallot fig relish while the potatoes roast.

At a glance

Prep

15 min.

Total

1 hr. 5 min.

Serves

8

Servings: about 1 3/4 cups each

Cook: 25 min.

Bake: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 1/2 pounds white potatoes, cut into 1-inch pieces (about 4 1/2 cups)
1 1/2 pounds sweet potatoes, cut into 1-inch pieces (about 4 1/2 cups)
3 tablespoons olive oil
Ground black pepper
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon ground sage
2 large shallots, finely chopped (about 1/2 cup)
1 cup dried Mission figs, chopped
1/4 cup sweet wine, port wine, late harvest riesling or additional broth

How to Make It

  • 1

    Heat the oven to 425°F. Arrange the potatoes in a 17 x 11-inch roasting pan and toss with 2 tablespoons of the oil. Season with the black pepper. Bake for 25 minutes or until the potatoes are tender.

  • 2

    Place half of the potato mixture and 3/4 cup of the broth in a blender or food processor. Cover and blend until almost smooth. Pour the potato mixture into a 3-quart saucepan. Repeat the blending process with the remaining potato mixture and 3/4 cup of the broth. Add to the saucepan.

  • 3

    Stir in the remaining broth and sage. Heat over high heat to a boil. Reduce the heat to low and cook for 10 minutes.

  • 4

    Heat the remaining oil in an 8-inch skillet over medium-high heat. Add the shallots and cook for 4 minutes or until they're golden. Add the figs and wine and cook for 4 minutes or until the liquid is absorbed and the figs are soft.

  • 5

    Divide the soup evenly among 8 serving bowls and top each with about 1 tablespoon of the fig mixture.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#50270_1