Carla Hall's Tomato-Sweet Potato Bisque

Star of "The Chew" combines her soup with her fancy grilled cheese.
2:59 | 01/17/13

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Transcript for Carla Hall's Tomato-Sweet Potato Bisque
This morning, we're cooking with love. That's the name of our friend, carla hall's, cookbook. Love your work on "the chew." I love these recipes. Today, we thought it was a perfect morning to think about comfort food. It's chilly. It's winter. Yes. These are two delicious recipes you want to try. Let's start. Finally winter. It has some crazy, wacky weather. It should start the same. We're going to put olive oil in the pot. What is the soup? We're making a sweet potato/tomato bisque. Everything in there, celery. A jalapenos because you like a little spice. And a little bit of salt. Pinch. The salt goes in the oil. It's already in there. And you're going to stir that, lara. You're going to cook it until it has some nice color. This is where you're getting your flavor. Then, we're going to add some veggie stock. Yes. All of that -- it's going to get into our soup. We're going to add sweet potatoes. Why not do tomato. When you think about sweet potato. Instead of sugar you're adding sweet potato, which is fiber and a little more flavor. And that viscosity. Oh. They really like it. That's going to cook. Then, you're going to have a beautiful soup. We didn't add our herbs, basil and thyme. And we're going to add a little bit of cream. And salt and pepper to taste. And then, we're going to whiz it up like this. This is an emersion blender. If you don't have one. If you don't have one, you can use a blender. Or if you don't have one, you can eat it chunky. Rich, warm. What is that silky sandwich. Grilled cheese, pesto as you know it. Instead of basil, we're using arugula and parsley. And we're putting in artichokes. You get that nice tang. That's so amazing. You use too much, you can really overpower the dish. Right there, it's a nice, subtle touch. Yeah. Encourage the dip. Today on "the chew" we're talking about leftovers. This soup is perfect for leftovers. And the pesto, boom. This is the top three of the year for me. So good. I love the cookbook, everybody. "Cooking with love." We'll have the recipes for you on goodmorningamerica.Com on yahoo! And check her out on "the chew."

This transcript has been automatically generated and may not be 100% accurate.

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