Best Creamy Sweet Potato Rosemary Soup Recipes

CREAMY SWEET POTATO AND ROSEMARY SOUP

Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

CREAMY SWEET POTATO AND ROSEMARY SOUP

Creamy Sweet Potato and Rosemary Soup image

This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.

Provided by JONADECKER

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
2 pounds sweet potato, peeled and cut into 1/2-inch cubes
6 cups low-sodium chicken broth
2 sprigs fresh rosemary
½ cup mascarpone cheese, at room temperature

Steps:

Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g

CREAMY SWEET POTATO ROSEMARY SOUP

Creamy Sweet Potato Rosemary Soup image

Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter (optional)
1 large shallot (thinly sliced (about 1 cup sliced) (can substitute 1 cup diced yellow onion))
1 large clove garlic (minced)
2 teaspoons chopped fresh rosemary + more for garnish if desired
1 pound approx. 1 large or 2 medium sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces (about 3 cups)
4 cups low-sodium vegetable broth
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
4 ounces light cream cheese (room temperature (see "Vegan Option" below for alternatives))
Optional toppings: A drizzle of olive oil or a few fresh rosemary leaves

Steps:

Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 - 25 minutes, until potatoes are tender. Let cool until it's safe to puree.
Using an immersion blender or working in batches with an upright blender, puree the soup.
Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
Taste and add additional salt and pepper if desired. Serve.

CREAMY SWEET POTATO AND ROSEMARY SOUP BY GIADA

CREAMY SWEET POTATO AND ROSEMARY SOUP BY GIADA image

Categories Soup/Stew Potato Appetizer Quick & Easy Boil

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

Ingredients
3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

Directions In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve. Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

GIADA'S CREAMY SWEET POTATO AND ROSEMARY SOUP

Giada's Creamy Sweet Potato and Rosemary Soup image

From Giada De Laurentis. It's a lighter textured sweet potato soup that is both savory and sweet. I did try it with canned sweet potatoes, and that works too. For a half recipe, I used a 29 oz can of "yams" with the liquid and only 2 cups of chicken broth.

Provided by Recipe Reader

Categories Yam/Sweet Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
3 tablespoons olive oil
3 large shallots, thinly sliced
2 -3 garlic cloves, minced
kosher salt and black pepper
2 lbs about 2 to 3 sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 stems fresh rosemary (each about 6 inches long)
6 cups low sodium chicken broth
1/2 cup mascarpone cheese, at room temperature (or cream cheese)
3 tablespoons maple syrup

Steps:

In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes.
Turn off the heat and remove the rosemary stems.
Add the mascarpone cheese and maple syrup.
Using an immersion blender, blend the mixture until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

Nutrition Facts : Calories 235.4, Fat 10.5, SaturatedFat 3.8, Cholesterol 11.4, Sodium 119, Carbohydrate 31.5, Fiber 3.4, Sugar 9.5, Protein 5.7