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!
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.
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
- 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
- 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.