Sweet Potato Soup
Tender sweet potatoes pureed with shallots, rosemary, garlic, and broth, then enriched with a hunk of cream cheese for an ultra creamy finish.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter not strictly necessary but I like the extra flavor it adds
- 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 sweet potatoes 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 32 ounces
- 1/4 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
- 4 ounces light cream cheese half a block; room temperature [see "Vegan Option" below for alternatives]
Optional toppings
- a drizzle of olive oil
- a few fresh rosemary leaves
Instructions
- Set a medium or large 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, vegetable broth, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 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 high-speed 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). 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. The recipe is now updated with a dairy free/vegan option.Nutrition Facts
Serving: 1cup, Calories: 288kcal, Carbohydrates: 29g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 311mg, Potassium: 479mg, Fiber: 5g, Sugar: 8g, Vitamin A: 16421IU, Vitamin C: 3mg, Calcium: 82mg, Iron: 1mg