If this Creamy Sweet Potato 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 Creamy Sweet Potato Soup is made with vegetable stock instead of chicken stock, it is especially perfect for you.
Table of Contents
- The Story Behind the Recipe
- What Does Creamy Sweet Potato Soup Taste Like?
- How Flexible Is This Recipe?
- More Potato Soup Recipes
The Story Behind the Recipe
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!
What Does Creamy Sweet Potato Soup Taste Like?
Sweet potatoes and rosemary, pureed with a hunk of cream cheese (light or vegan if you prefer, both work great – and there are more options too if you keep scrolling) make for a rich, velvety soup. No texture here, just smooth, rich, winter-cozy nirvana. Savory, creamy, perfect for dunking crusty bread into.
How Flexible Is This Recipe?
Very! Dairy-lovers will love it as it was originally written, with cream cheese. But 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.
This Creamy Sweet Potato Rosemary soup is a perfect example of how a few choice ingredients in a simple, easy recipe can really shine.
More Potato Soup Recipes
Thought I’d share some sweet potato soup/stew recipe AND regular ol’ potato soup recipes!
- West-African Inspired Sweet Potato Peanut Stew – this one is protein packed, super hearty, and so good!
- Creamy Vegetarian Potato Soup – super easy with a short list of ingredients. Frugal and SO GOOD!
- Baked Potato Soup a fancier potato soup with loaded baked potato vibes.
- We love this Potato-Kale Soup with fennel seed and sausage for the meat-eaters’ portions.
More Sweet Potato Recipes
- Grilled Sweet Potatoes
- Slow Cooker Sweet Potato Chili
- Whipped Sweet Potatoes
- Vegetarian Sweet Potato Peanut Stew
- Moroccan Sweet Potato & Chickpea Stew
- Three Bean Sweet Potato Salad
- Baked Sweet Potato Fries
Creamy Sweet Potato Soup
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.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
This soup sounds so delicious! I love the addition of cream cheese to give it a little creaminess and tang. Definitely subscribing/following your site! 🙂
The recipe I adapted it from called for mascarpone, but I just couldn’t – masarpone just seems to special to me! So glad you’re subscribing – I’ve been following you for awhile. Wow, that last line made me sound like a total stalker. 😉
My throat has been sore all day (seriously, how can I be getting sick again?! UNFAIR!) and this looks like a little bowl of heaven right now. Rosemary is one of the few herbs that’s still going strong in my garden, so this would be perfect.
And yes, I concur on the winter weather. Is it spring yet?!
I am just getting over yet another cold myself (hence the soup post). There are so many bugs out there this year. Yet another reason to look forward to spring (like we need more reasons)!
I’m waiting for the rain to stop so I can go put the yard waste in bags so my husband doesn’t have to… best laid plans! So maybe I will head out to the store for some cream cheese and sweet potatoes! Looks divine!
I am impressed you have yard waste at all! Our yard has been sorely neglected this winter. I blame the rain. 😉
The winters in the northwest are the pits! At least we know we are in good company. At least we can all sit down with a glass of red wine and eat amazing soup like this!
Excellent *local* red wine even! And beer too! I love it here, I do. The dismal times can be rough, but at least they help us to appreciate the glorious sunny, clear days.
That soup has such a gorgeous, inviting color!
I really need some sunshine too! It’s all I can think about lately. Thankfully today is a bright sunny day, but it’s still winter sun, you know? Oh well, soup definitely helps 🙂 I love your cream cheese idea, that must taste sooo good!
What a gorgeous golden soup — I wish I could send you some of our (endless) sunshine, Kare — I get sick of it 😉
I can’t wait to try this soup! Also… your photos are gorgeous and can’t stop my mouth from watering. I would be honored if you checked out our conference and affiliate program. We need awesome bloggers like you! http://www.foodbloggingconference.com/become-an-affiliate/
Yum! My mom has a recipe like this that she makes all the time. It is a favourite.
Delicious as written with cashew cream instead of cream cheese. Freezing temps and sleet expected here tonight so this soup, with a salad, was a perfect winter meal. Thank you!
Can we have weights in non-US / metric measurements too please, ie kg and grams.