Best Sweet Potato Rosemary Soup With Garlic Toasts Recipes

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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

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.

ROSEMARY SWEET POTATO SOUP



Rosemary Sweet Potato Soup image

When the weather turns to Autumn,my thoughts turn to soup.This is a light soup,good as a first course at Thanksgiving or Christmas dinner,or a light meal with biscuits and salad.

Provided by Divinemom5

Categories     Vegetable

Time 48m

Yield 6 serving(s)

Number Of Ingredients 12

2 (14 1/2 ounce) cans chicken broth
1 lb fresh sweet potatoes, peeled and sliced
1 3/4 cups sliced carrots
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons butter
1 1/4 cups chopped onions
1 clove garlic, minced
1/2 cup orange juice (I use fresh)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pinch red pepper
chopped rosemary (for garnish)

Steps:

  • In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
  • Rosemary.
  • Bring to boil.
  • Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
  • In medium skillet,combine butter,onion and garlic over medium heat.
  • Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
  • Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
  • Stir pureed mixture into liquid.
  • Stir in orange juice,salt and peppers.
  • Return to low heat,cook 10 minutes or until heated through.
  • Garnish each serving with fresh rosemary.

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

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

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

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.

ROSEMARY SWEET POTATO SOUP



Rosemary Sweet Potato Soup image

Another great sounding recipe from Zamouri Spices. Quatre Epices is a spice mixture containing white peppercorns, dried ginger, cloves and nutmeg.

Provided by FDADELKARIM

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, diced
3 garlic cloves, peeled & crushed
3 1/2 tablespoons sweet unsalted butter
2 lbs sweet potatoes or 2 lbs yams, peeled & cut into 1 inch cubes
32 ounces vegetable broth
2 cinnamon sticks
3 star anise
2 sprigs fresh rosemary
4 teaspoons quatre-epices
1 teaspoon sea salt
1/2 teaspoon cinnamon
3/4 cup heavy cream
2 ounces chopped pecans

Steps:

  • Remove the rosemary needles from the sprigs. Mince the needles & pecans in a food processor until very fine & reserve for later.
  • Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
  • Add the yams, cinnamon sticks, star anise, rosemary branches and the stock. Bring to a boil then reduce heat & simmer covered for 20 minutes or until the yams are soft.
  • Remove the pot from the heat and discard the cinnamon sticks, star anise, & rosemary sprigs.
  • In a food processor, purée the soup in batches until smooth. Return the puréed soup to the pot, add the remaining spices and cream, and heat just to the boiling point.
  • Reduce the heat to low & simmer for 5 minutes. Remove from heat then taste and adjust the seasonings, if necessary. If the soup is too thick, add a bit of cream or stock.
  • To serve, garnish with the reserved rosemary and pecans.

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