Making this creamy broccoli and sweet potato soup cannot be easier. Roasting all veggies in the oven and blend them together to make a delicious, creamy soup. Well, in short. Did I mention it, that this veggie soup is seasoned with ginger? That spicy, peppery aroma goes perfectly with both broccoli and sweet potato.
We love a good veggie soup from rich and loaded Vegan Minestrone Soup to smooth and velvety Hokkaido Pumpkin Cream Soup, we love them all, especially the classics like Vegan Cream of Mushroom Soup or Vegan Cauliflower Soup. Check out our Vegan Soups recipe gallery from more inspiration.
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Ingredients
The main ingredients are obviously broccoli and sweet potato, but we added a couple of more things to make it rich, yummy and filling. You need only 6 ingredients though, but nothing fancy or hard to get. (Exact amounts will be displayed in the printable recipe card.)
- Broccoli – You can also use broccolini (aka baby broccoli). It has a bit more intense color and taste, but nonetheless delicious as well.
- Orange sweet potato – The purple sweet potato will change the colour of this soup significantly. The white sweet potato tastes really close to regular potatoes, so the sweetness will be toned down compared to the orange ones.
- Garlic cloves
- Ginger powder – It is slightly peppery, slightly spicy, but definitely has a bit of a kick. It perfectly complements the veggies in this soup.
- Turmeric powder – It is partly for its bright yellow colour, partly for its nutritional value, and partly for its subtle taste to complement ginger.
- Vegetable broth – To have a soup at the end, not just pureed veggies.
- Salt and black pepper
How to make this Broccoli and Sweet Potato Soup?
Prepare the ingredients
Wash and cut broccoli into florets. Wash, peel and cut sweet potato into small cubes. The smaller you cut them, the shorter will be the oven time. No need to prepare the garlic as you will roast it in whole and unpeeled.
Roast all veggies in the oven
Take a sheet pan with parchment paper or an oven-safe glass dish. Choose the size of the dish based on the batch size your are making. The veggies will be ready sooner, if the dish is large enough that the chopped veggies can be arranged in one single layer.
Drizzle the sweet potatoes with olive oil and sprinkle with black pepper. Mix well. Add garlic powder, salt and black pepper along with the olive oil to the broccoli. Mix well. Take an unpeeled garlic bulb and drizzle it with olive oil.
Bake your veggies in the oven 390-395 Fahrenheit (200degrees Celsius) for 20 minutes.
Blend them into a creamy soup
Take your blender and add all roasted sweet potatoes, half of the roasted broccoli (save half for serving), 4 peeled roasted garlic cloves, ginger powder, turmeric powder, and the veggie broth. Blend until smooth and creamy.
Top tips to make this creamy soup perfectly
- Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
- One clove or whole garlic bulb? – You can choose to roast the 4 unpeeled cloves instead of the bulb. If you do, make sure to check the oven as 20 minutes may be too long for them and they will burn. If you roast the whole bulb, you can use the remaining cloves to spread on your toast or add to your hummus.
- Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high powered blender like Vitamix*.
FAQs and Substitutions
Can I use fresh ginger?
You can use grated fresh ginger, but easy on the amount as fresh one has a stronger aroma. Read more about the difference between fresh and ground ginger here. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to ⅛ teaspoon of ground ginger.
How to store it?
Store it in a fridge until 4-5 days. This sweet potato broccoli soup is totally freezer-friendly. Bring it to boil after thawing before serving.
What to serve with a Broccoli Sweet Potato Cream Soup?
We definitely have some ideas for you to try. This creamy roasted broccoli and sweet potato soup is such a rich and thick soup that we love to add some veggie balls like Eggplant Meatballs, Chickpea Meatballs, Mushroom Meatballs, or IKEA Veggie Balls. Alternatively you can choose one from below:
- breadsticks (I like these Schar gluten-free breadsticks*)
- croutons or crackers
- seeds, chopped nuts or trail mix
- sautéed mushrooms in soy sauce glaze
- vegan bacon bits
- vegan parmesan or nutritional yeast
- canned legumes (any beans or lentils) or even better something like crispy baked chickpeas for added protein
Let us know in the comments, which garnish was the perfect choice for you.
This Broccoli Sweet Potato Soup recipe is meat-free, gluten-free, dairy-free and egg-free. It is also suitable for a vegan and vegetarian diet. It can also be WFPB-friendly (whole foods plant-based) if you sautee veggies in water or veggie broth.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES HERE! ⇐
More sweet potato recipes
You can browse through all sweet potato recipes, but here is some of our favorites:
- Gluten-free Sweet Potato Gnocchi
- Sweet Potato Sushi Rolls
- Sweet Potato Quinoa Chili
- No Nuts! Vegan Queso Dip
More vegan soup recipes
You can browse through our Vegan Gluten-free Soup Recipes or check out
- Smoky Vegan Sweet Potato Soup
- Cream of Spinach Soup
- Cold Watermelon Soup in Gazpacho-style
- Vegetarian Goulash
- Cozy Red Lentil Soup
Roasted Broccoli Sweet Potato Soup
Ingredients
- 7 oz Broccoli 7 oz is approx. 1+½ cup
- 14 oz Sweet potatoes (orange) 14 oz is approx. 2 cups
- 2-3 Tbsp Olive oil
- 4 cloves Garlic
- ¼ tsp Garlic powder
- ½ tsp Ginger powder
- ½ tsp Turmeric
- 3 cup Veggie broth
- Salt and Pepper to taste
Instructions
- Wash and cut broccoli into florets. Wash, peel and cut sweet potato into small cubes.
- Take the chopped sweet potato and drizzle with 1 Tbsp olive oil and a dash of black pepper. Mix well.
- Take the broccoli florets and ddd garlic powder, salt and black pepper along with the olive oil to the broccoli. Mix well.
- Take an unpeeled garlic bulb and drizzle it with olive oil.
- Take a sheet pan with parchment paper or an oven-safe glass dish and arrange the chopped veggies in one single layer and add the garlic bulb in the middle.
- Pre-heat the oven and bake them on 390-395 Fahrenheit (200degrees Celsius) for 20 minutes.
- Take your blender and add all roasted sweet potatoes, half of the roasted broccoli (save half for serving), 4 peeled roasted garlic cloves, ginger powder, turmeric powder, and the veggie broth. Blend until smooth and creamy.
- Serve it with the remaining half of roasted broccoli, croutons, and anything else you like. More serving tips in the Notes.
Notes
Top tips to make perfect soup
- Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
- One clove or whole garlic bulb? – You can choose to roast the 4 unpeeled cloves instead of the bulb. If you do, make sure to check the oven as 20 minutes may be too long for them and they will burn. If you roast the whole bulb, you can use the remaining cloves to spread on your toast or add to your hummus.
- Fresh or ground ginger – Yes you can. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to ⅛ teaspoon of ground ginger.
- Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high powered blender like Vitamix*.
What to serve with it?
- veggie balls like Eggplant Meatballs, Chickpea Meatballs, Mushroom Meatballs, or IKEA Veggie Balls.
- breadsticks (I like these Schar gluten-free breadsticks*)
- croutons or crackers
- seeds, chopped nuts or trail mix
- sautéed mushrooms in soy sauce glaze
- vegan bacon bits
- vegan parmesan or nutritional yeast
- canned legumes (any beans or lentils) or even better something like crispy baked chickpeas for added protein
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