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


15 min.


1 hr. 5 min.



Servings: about 1 3/4 cups each

Cook: 25 min.

Bake: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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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
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon port wine
2 each 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 black pepper as desired. 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.

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