Best 3 Creamy Sweet Potato Rosemary Soup Recipes

**Creamy Sweet Potato Rosemary Soup: A Delightful Culinary Symphony**

Indulge in a culinary masterpiece that tantalizes your taste buds and warms your soul. Creamy Sweet Potato Rosemary Soup is a harmonious blend of sweet potatoes, fragrant rosemary, and a symphony of spices that create a velvety smooth texture and a symphony of flavors. This comforting soup is not just a meal; it's an experience that nourishes both body and soul.

**A Culinary Journey Through Sweet Potato Rosemary Soup Recipes**

This article presents a curated collection of Creamy Sweet Potato Rosemary Soup recipes that cater to diverse culinary preferences. Whether you're a seasoned chef or a novice cook, these recipes provide easy-to-follow instructions and helpful tips to ensure a successful culinary adventure.

**1. Classic Creamy Sweet Potato Rosemary Soup:**
Embark on a traditional culinary journey with this timeless recipe. Roasted sweet potatoes, sautéed aromatics, and a touch of rosemary create a classic soup that's both comforting and elegant.

**2. Vegan Creamy Sweet Potato Rosemary Soup:**
For those embracing a plant-based lifestyle, this vegan variation offers a creamy and flavorful soup experience without compromising taste. Creamy coconut milk and a medley of vegetables create a rich and satisfying dish.

**3. Spicy Creamy Sweet Potato Rosemary Soup:**
For those who love a touch of heat, this spicy rendition infuses a delightful warmth into the soup. A blend of chili peppers, paprika, and cumin adds a vibrant kick that awakens your senses.

**4. Creamy Sweet Potato Rosemary Soup with Bacon:**
Bacon lovers, rejoice! This recipe combines the classic flavors of sweet potatoes and rosemary with the smoky goodness of bacon. Crispy bacon bits add a delightful textural contrast and an extra layer of savory flavor.

**5. Creamy Sweet Potato Rosemary Soup with Roasted Garlic:**
Roasted garlic adds a depth of flavor and a touch of sweetness to this comforting soup. Roasted garlic cloves infuse the soup with a subtle garlicky aroma that perfectly complements the sweet potatoes and rosemary.

**Embrace the Culinary Symphony of Creamy Sweet Potato Rosemary Soup**

With these diverse recipes, you can embark on a culinary journey that explores the delightful symphony of flavors in Creamy Sweet Potato Rosemary Soup. Whether you prefer a classic, vegan, spicy, bacon-infused, or roasted garlic variation, these recipes offer a culinary adventure that will leave you craving for more. So, gather your ingredients, don your apron, and let the symphony of flavors begin!

Let's cook with our 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 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.

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any with bruises or soft spots.

Roast the sweet potatoes before adding them to the soup: Roasting the sweet potatoes intensifies their flavor and gives the soup a richer, more complex taste.

Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth that has a rich, flavorful taste.

Don't overcook the soup: The sweet potatoes should be tender, but not mushy. Overcooking the soup will make it bland and watery.

Garnish the soup before serving: A simple garnish of fresh herbs, such as rosemary or thyme, can really elevate the soup and make it look more appealing.

Conclusion:

This creamy sweet potato rosemary soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover roasted sweet potatoes. The soup is creamy and flavorful, with a hint of rosemary that adds a touch of sophistication. Serve it with a crusty bread or a side salad for a complete meal.