Soup’s on! Recipe for creamy sweet potato and rosemary soup

Creamy sweet potato and rosemary soup. Courtesy Stacie Overton Johnson

When cooler weather hits, there's nothing better than soup. I just made this rich, creamy sweet potato soup and it is so remarkable that I need to share it. This super easy recipe comes from Food Network star Giada De Laurentiis. You can find it in her cookbook Weeknights with Giada.

Creamy Sweet Potato and Rosemary Soup

Yields 8 cups

Ingredients

3 Tbsp unsalted butter, at room temperature

3 Tbsp olive oil

3 large or 6 small shallots, thinly sliced

2 to 3 cloves garlic, minced

Salt and freshly ground black pepper, to taste

900g of sweet potatoes (about 3 large sweet potatoes), peeled, trimmed and cut into 1.5cm pieces

2 (15cm long) stems of fresh rosemary

6 cups low-sodium chicken broth

1/2 cup mascarpone cheese, at room temperature

3 Tbsp maple syrup

Method

In a large stockpot, melt the butter and oil together over medium-high heat (note: I used a Dutch oven). 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 (*Mine were ready in 18 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. Note: The soup can also be puréed by ladling, in batches, into a food processor or blender and blended until smooth.