Best 7 Creamy Sweet Potato And Rosemary Soup By Giada Recipes

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Craving a culinary sensation that is both comforting and elegant? Look no further than Giada's creamy sweet potato and rosemary soup, a masterpiece that elevates the humble sweet potato into an extraordinary dish. This velvety soup, infused with the distinctively aromatic rosemary, strikes a perfect balance of textures and flavors. As you dive into this culinary journey, you'll embark on an exploration of flavors that is both familiar and surprising, leaving your taste buds delighted and your soul nourished.

Let's cook with our recipes!

RAFFY'S QUINOA AND CECI SOUP



Raffy's Quinoa and Ceci Soup image

Provided by Giada De Laurentiis

Time 1h35m

Yield 5 servings

Number Of Ingredients 20

1 teaspoon olive oil
1/2 onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1/2 teaspoon kosher salt
4 Roma tomatoes, coarsely chopped
1 clove garlic, smashed
1/4 teaspoon red pepper flakes
4 sprigs fresh thyme
3 sprigs fresh oregano
2 large sprigs fresh rosemary
1/4 cup chopped fresh basil
3 tablespoons chopped fresh parsley
One 3-inch piece Parmesan rind
Two 15-ounce cans ceci (garbanzo beans), rinsed and drained
3/4 cup dry white wine
3 cups chicken broth
1/2 cup quinoa, rinsed and drained
1/2 cup grated Parmesan, for garnish
1/4 cup extra-virgin olive oil, for garnish

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften. Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes. Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil. Reduce the heat to low and simmer for 40 minutes.
  • Remove the herb sprigs and rind. Place about 1 cup of the soup in a food processor and puree until smooth. Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes. Add the puree and simmer 5 minutes more. Ladle the soup into bowls. Sprinkle with some of the Parmesan and drizzle with some of the olive oil before serving.

CREAMY SWEET POTATO ROSEMARY SOUP



Creamy Sweet Potato Rosemary Soup image

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

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

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

Steps:

  • 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.

GIADA'S CREAMY SWEET POTATO AND ROSEMARY SOUP



Giada's Creamy Sweet Potato and Rosemary Soup image

From Giada De Laurentis. It's a lighter textured sweet potato soup that is both savory and sweet. I did try it with canned sweet potatoes, and that works too. For a half recipe, I used a 29 oz can of "yams" with the liquid and only 2 cups of chicken broth.

Provided by Recipe Reader

Categories     Yam/Sweet Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons unsalted butter
3 tablespoons olive oil
3 large shallots, thinly sliced
2 -3 garlic cloves, minced
kosher salt and black pepper
2 lbs about 2 to 3 sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 stems fresh rosemary (each about 6 inches long)
6 cups low sodium chicken broth
1/2 cup mascarpone cheese, at room temperature (or cream cheese)
3 tablespoons maple syrup

Steps:

  • In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
  • Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
  • Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes.
  • Turn off the heat and remove the rosemary stems.
  • Add the mascarpone cheese and maple syrup.
  • Using an immersion blender, blend the mixture until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

Nutrition Facts : Calories 235.4, Fat 10.5, SaturatedFat 3.8, Cholesterol 11.4, Sodium 119, Carbohydrate 31.5, Fiber 3.4, Sugar 9.5, Protein 5.7

CREAMY SWEET POTATO AND ROSEMARY SOUP BY GIADA



CREAMY SWEET POTATO AND ROSEMARY SOUP BY GIADA image

Categories     Soup/Stew     Potato     Appetizer     Quick & Easy     Boil

Yield 4-6 servings

Number Of Ingredients 11

Ingredients
3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

  • Directions In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve. Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

TOMATO & ROSEMARY SOUP



Tomato & Rosemary Soup image

Make and share this Tomato & Rosemary Soup recipe from Food.com.

Provided by English_Rose

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons sunflower oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tablespoons rosemary, roughly chopped
2 tablespoons tomato paste
2 1/4 lbs fresh tomatoes, cut into quarters
4 1/4 cups vegetable broth
2 (14 ounce) cans cannellini beans, drained
fresh ground black pepper

Steps:

  • Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
  • Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
  • Add the beans and cook for another 5 minutes.
  • Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

SWEET POTATO & ROSEMARY SOUP WITH GARLIC TOASTS



Sweet potato & rosemary soup with garlic toasts image

This rustic soup is super-quick and cheap to make, but full of flavour

Provided by Good Food team

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 7

2 tsp olive oil , plus extra for brushing
1 onion , chopped
3 garlic cloves
750g sweet potato , peeled and cubed
1l vegetable stock
2 rosemary sprigs
8 slices bread (ciabatta is good)

Steps:

  • Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
  • Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
  • Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.

Nutrition Facts : Calories 458 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 15 grams sugar, Protein 20 grams protein, Sodium 2.49 milligram of sodium

CREAMY POTATO WITH ROSEMARY SOUP



Creamy Potato With Rosemary Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 ½ pounds peeled russet (Idaho) potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ teaspoons minced fresh rosemary
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: crumbled bacon

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g

Tips:

  • Choose sweet potatoes that are firm and smooth, with no blemishes or bruises. Avoid any potatoes that have sprouted or have soft spots.
  • Prick the sweet potatoes with a fork before baking. This will help them cook evenly and prevent them from bursting.
  • Bake the sweet potatoes until they are tender when pierced with a knife. The cooking time will vary depending on the size of the potatoes.
  • To make the soup creamy, use an immersion blender or food processor to puree the sweet potatoes. You can also mash them with a potato masher, but the soup will not be as smooth.
  • Add the rosemary to the soup just before serving. This will help the flavor of the herb shine through.
  • Serve the soup with a dollop of sour cream or Greek yogurt, and a sprinkle of chopped fresh rosemary.

Conclusion:

This creamy sweet potato and rosemary soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The sweet potatoes give the soup a naturally sweet flavor, while the rosemary adds a savory note. The soup is also very creamy and comforting, thanks to the addition of coconut milk. This soup is sure to be a hit with your family and friends!

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