Broccoli Sweet Potato Soup

❤️ Why you’ll love it

I am in love with the vibrant color of this soup, and it’s all thanks to the sweet potatoes and turmeric. The flavor is just as amazing, with the roasted garlic and ginger adding a depth that is hard to resist.

I love how easy it is to make this soup. The oven does most of the work for you, roasting the vegetables to bring out their natural sweetness. All you have to do is blend everything together, and you have a creamy, flavorful soup that is perfect for any time of year.

The best part is that this soup is not only delicious but also incredibly nutritious. It is perfect to warm up a cold winter night with the family.

🧾 Key ingredients

This broccoli sweet potato soup is a hearty, nutritious dish that is simple to make and requires ingredients that are easily available.

Sweet potatoes and broccoli are the stars of this dish. They not only add a beautiful, vibrant color to the soup but also a delicious, earthy flavor that is unique to this combination.

Garlic and ginger are essential in this recipe as they add a depth of flavor that complements the sweetness of the potatoes and the freshness of the broccoli.

Turmeric is a key ingredient not only for its vibrant color but also for its health benefits. It adds a subtle earthiness to the soup, which is a perfect match for the sweet potatoes and broccoli.

Veggie broth is the liquid that brings all the ingredients together. It is important to use a good quality broth to ensure a rich, flavorful soup.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

A high-speed blender is the key to achieving the perfect, creamy consistency for this broccoli sweet potato soup. It effortlessly transforms the roasted sweet potatoes, broccoli, and garlic cloves into a smooth, velvety texture, ensuring every spoonful is as delicious as the last.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by washing the broccoli and cutting it into florets. Then, wash, peel, and cut the sweet potato into small cubes.

STEP 2
Next, take the chopped sweet potato and drizzle it with 1 tablespoon of olive oil and a dash of black pepper. Mix these ingredients well to ensure the sweet potato is evenly coated.

STEP 3
For the broccoli, add garlic powder, salt, and black pepper, along with the remaining olive oil, to the florets. Again, make sure the broccoli is well coated with these seasonings.

STEP 4
Now, take an unpeeled garlic bulb and drizzle it with olive oil. This will add a delicious, roasted garlic flavor to your soup.

STEP 5
Prepare a sheet pan with parchment paper or use an oven-safe glass dish. Arrange the chopped veggies in a single layer on the pan, and place the garlic bulb in the middle.

STEP 6
It’s time to preheat your oven. Set it to 390-395 degrees Fahrenheit (200 degrees Celsius) for 20 minutes. Then, bake the vegetables and garlic bulb.

Making the broccoli sweet potato soup

STEP 1
Once the vegetables are roasted, it’s time to make the soup. In a blender, add all of the roasted sweet potatoes, half of the roasted broccoli, four peeled roasted garlic cloves, ginger powder, turmeric powder, and the vegetable broth.

STEP 2
Blend these ingredients until the mixture is smooth and creamy. This will be the base of your soup.

STEP 3
To serve, place the remaining half of the roasted broccoli in a bowl. Then, pour the creamy soup over the broccoli. This will add a nice texture to your dish.

STEP 4
You can also add croutons or any other toppings you like. This soup pairs well with a slice of crusty bread or a simple side salad. Enjoy your delicious and nutritious broccoli sweet potato soup.

💡 Expert tip

The size of your chopped vegetables can significantly impact your cooking time. The smaller you cut the sweet potatoes and broccoli, the shorter they will take to roast in the oven.

🔄 Variations

If you are a fan of spicy food, consider adding a pinch of chili flakes or cayenne pepper to the soup. This will give it a nice kick and add an extra layer of flavor.

If you are looking to increase the protein content of this soup, consider adding a can of white beans or chickpeas. Simply rinse the beans and add them to the blender along with the other ingredients. This will not only add protein but also make the soup creamier.

For a creamier version of this soup, you can add a can of coconut milk along with the vegetable broth. This will give the soup a rich, creamy texture and a hint of coconut flavor.

🥣 Serving ideas

This creamy roasted broccoli and sweet potato soup is such a rich and thick soup that I love to add some veggie balls, like eggplant meatballs, chickpea meatballs, mushroom meatballs, or IKEA veggie balls.

Alternatively, you can choose to serve it with breadsticks. I like these Schar gluten-free breadsticks. You can also serve it with croutons or crackers, seeds, chopped nuts, or a trail mix.

For a more savory option, consider sautéeing mushrooms in a soy sauce glaze and serving them on top. You can also add vegan bacon bits, vegan parmesan, or nutritional yeast for a cheesy, umami flavor.

If you are looking to add some protein to your meal, consider serving this soup with canned legumes, such as beans or lentils. Or even better, something like crispy baked chickpeas.

❄️ Storing tips

Storing and reheating this creamy broccoli sweet potato soup is incredibly simple, making it a perfect dish for meal prep and quick weeknight dinners.

To store, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days, which makes it a great make-ahead option for busy weeknights.

If you choose to freeze the soup, it can be kept in the freezer for up to 3 months. I recommend dividing it into individual portions before freezing, so you can easily defrost only what you need.

When you are ready to eat, simply thaw the soup in the refrigerator overnight and then reheat it on the stovetop, stirring occasionally, until it is heated through.

🤔 FAQs

More sweet potato recipes

You can browse through all sweet potato recipes, but here is some of our favorites:

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Roasted Broccoli Sweet Potato Soup

Nandor Barta

Making this creamy broccoli and sweet potato soup cannot be easier. Roast all veggies in the oven and blend them to make a delicious, creamy soup. Well, in short. Did I mention that this veggie soup is seasoned with ginger? That spicy, peppery aroma goes perfectly with both broccoli and sweet potato.

4.1 from 46 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Baking time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 4 servings

Calories 212kcal

Equipment

• our Vitamix A2300
• Oven-safe glass baking dish (8-inch / 20 cm)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

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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.

Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

Notes

Top tips to make the 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 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 vitamix 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

Video

[adthrive-in-post-video-player video-id=”LSoHma61″ upload-date=”2021-01-21T20:23:54.000Z” name=”Roasted Broccoli Sweet Potato Soup” description=”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. ” player-type=”collapse” override-embed=”true”]

Nutrition

Nutrition Facts

Roasted Broccoli Sweet Potato Soup

Amount Per Serving (1 serving)

Calories 212 Calories from Fat 95

% Daily Value*

Fat 10.6g16%

Saturated Fat 1.6g10%

Polyunsaturated Fat 1.3g

Monounsaturated Fat 7.4g

Sodium 158.5mg7%

Potassium 671.5mg19%

Carbohydrates 27.3g9%

Fiber 5.2g22%

Sugar 8.1g9%

Protein 3.8g8%

Vitamin A 20386IU408%

Vitamin C 53.4mg65%

Calcium 68.5mg7%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.