Posted by on Monday, January 28, 2013 in Veggie Dishes Everyone Loves

I don’t want to whine about the weather, I really don’t. I mean, I don’t necessarily have to live in Washington State. It’s a free country. And these dreary, gray winters are the price we pay for stellar spring days, glorious summers, and amazing autumns.

But if I were to whine, I would mention that winters here stink, and I am in desperate need of a little sun, a lot of light, and the feel of warm sun on my skin. Ugh. Desperate need.

I know, I totally know, that winters are the best time (and a wonderful excuse) to get cozy in front of the fire (or cuddle in bed in front of the TV and season 2 of Downton Abbey pretty much right as soon as the kid goes to bed at 7:30 p.m., as the case may be, not that we know much about that…).

And I guess since we are talking about the positives of winters and not whining about day after day of depressing damp gloom, I can also mention that soup – nice, piping hot, hearty, creamy, delicious soup – is also a bonus that the season brings.

Oh hey! Like, say, this soup, for instance!

Creamy sweet potato rosemary soup | Kitchen Treaty #vegetarian

If this soup could talk, it would say, “Hello! I am the perfect winter soup!”

Creamy sweet potato rosemary soup | Kitchen Treaty #vegetarian

But if it could talk, and if you’re a vegetarian, you might have a problem with eating it. So no worries – this soup does not talk. And because this soup has vegetable stock instead of chicken, it is especially perfect for you.

A little about how it tastes: good. Really, really good. Sweet potatoes and rosemary, pureed with a hunk of cream cheese (light if you prefer, it works great) make for a rich, velvety soup. It’s a perfect example of how a few choice ingredients in a simple, easy recipe can really shine.

Plus, it’s a pretty, orange-y, sunshiney color. Maybe I can hover over the bowl and squint really good and pretend it’s the sun.

Desperate times! Desperate measures!


Vegan? Try substituting the cream cheese with a little cashew cream, or omit it entirely (it’s still plenty delicious without).


Creamy Sweet Potato Rosemary Soup
Prep time
Cook time
Total time
Sweet potatoes, rosemary, and cream cheese make for a heady combination in this simple yet scrumptious soup.
Recipe type: Soup
Yield: 4 servings
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large shallot, thinly sliced (about 1 cup sliced) (can substitute ½ cup diced yellow onion)
  • 1 large clove garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 1 pound (about 1 large) sweet potatoes, peeled. trimmed and cut into ½-inch pieces (about 3 cups)
  • 4 cups vegetable broth
  • 4 ounces light cream cheese (room temperature)
  • Kosher salt and freshly ground black pepper
  1. In a large saucepan over medium heat, heat the butter and olive oil. Once the butter has melted, 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.
  2. Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until mixture 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.
  3. Using an immersion blender or working in batches with an upright blender, puree the soup.
  4. Return soup to pan and add the room temperature cream cheese. Whisk briskly over low heat until cream cheese is completely dissolved.
  5. Add salt and pepper to taste. Serve.
Adapted from Food Network