Best 2 Sweet Potato Soup With Fried Pancetta And Rosemary Croutons Recipes

Indulge in a culinary journey with our tantalizing Sweet Potato Soup with Fried Pancetta and Rosemary Croutons. This velvety smooth soup, brimming with roasted sweet potatoes, aromatic spices, and a hint of cream, offers a symphony of flavors that will warm your soul. Accompanied by crispy fried pancetta and savory rosemary croutons, this soup elevates comfort food to new heights. Our collection also features a delightful Vegan Sweet Potato Soup, a lighter version that embraces plant-based ingredients without compromising on taste. For those seeking a touch of elegance, the Sweet Potato and Leek Soup, infused with white wine and topped with crème fraîche, is a sophisticated choice. And if you crave a smoky twist, the Sweet Potato and Chorizo Soup, featuring spicy chorizo and roasted red peppers, delivers a bold and satisfying experience. Whichever recipe you choose, embark on a culinary adventure that celebrates the versatility and deliciousness of sweet potatoes.

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.

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

Tips:

Choose the right sweet potatoes: For the best flavor and texture, use sweet potatoes that are firm and have a deep orange color.
Roast the sweet potatoes: Roasting the sweet potatoes before adding them to the soup intensifies their flavor and makes them easier to blend.
Use a good quality stock: The stock you use will make a big difference in the flavor of the soup, so use a good quality stock that you enjoy the taste of.
Don't overcook the soup: The sweet potatoes should be tender but not mushy, so don't overcook the soup.
Season to taste: Taste the soup before serving and adjust the seasoning as needed.

Conclusion:

This sweet potato soup with fried pancetta and rosemary croutons is a delicious and comforting dish that is perfect for a cold day. The roasted sweet potatoes give the soup a rich and creamy flavor, while the fried pancetta and rosemary croutons add a nice crunch and savory flavor. This soup is also very easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying soup, give this sweet potato soup a try.