Creamy Sweet Potato Rosemary Soup recipe - Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup. (Vegetarian with vegan option)

I originally posted this Creamy Sweet Potato Rosemary Soup recipe back in 2013, but I’ve been revisiting it lately (it’s so good!) – making little tweaks here and there and adapting it to fit my now dairy-free diet. So I thought I’d update the recipe with the dairy free option (and snap new photos while I’m at it!)


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 recipe - Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup. (Vegetarian with vegan option)

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

But if it could talk, and if you’re a vegetarian, you might have a problem with eating a food that talks. 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 or vegan if you prefer, both work great) make for a rich, velvety soup. But it’s flexible, too! This soup is still perfectly delicious without any cream cheese. Lately I’ve been enjoying it with a splash of almond milk instead. Cashew cream is great too.

Creamy Sweet Potato Rosemary Soup recipe - Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup. (Vegetarian with vegan option)

This Creamy Sweet Potato Rosemary soup is 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!

Creamy Sweet Potato Rosemary Soup recipe - Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup. (Vegetarian with vegan option)
Prep: 10 mins
Cook: 30 mins
Total: 40 mins

Creamy Sweet Potato Rosemary Soup

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Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup.
Yield: 4 servings

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

Instructions

  • 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.

Notes

Vegan option:

Omit the butter and substitute the cream cheese with a vegan cream cheese. About 1/3 cup cashew cream or almond milk work instead too. You can also omit the cream cheese/milk entirely (it's still plenty delicious without).

 

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