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    Home » Recipes » Soups

    Roasted Broccoli Sweet Potato Soup [Healthy + Easy!]

    Published: Jan 22, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    236 shares
    JUMP TO RECIPE

    This broccoli sweet potato soup is warming, velvety and so delicious. Roasting the veggies amplifies their flavour for a creamy bowl of soup that will satisfy the pickiest of eaters.

    Blue bowl filled with broccoli and sweet potato soup with broccoli florets and croutons on top.

    The colder months are the perfect time to enjoy this luscious and warming broccoli and sweet potato soup. (Although, I’m known to eat soup all year long.)

    This was inspired by my broccoli potato soup which uses regular potatoes, and a few other variations. (I highly recommend you check that one out too.)

    Jump to:
    • Why you’ll love this soup
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Expert Tips
    • More delicious vegan soup recipes
    • 📖 Recipe

    Why you’ll love this soup

    • Roasting the vegetables really boosts their flavours, and there’s nothing quite like roasting sweet potatoes to intensify their natural sweetness.
    • It’s completely wholesome, nutrient dense and plant based.
    • Allergen friendly! It’s not only vegan and dairy-free, but gluten free and nut free, too.
    • It’s easy to make, and ready in just 40 minutes, and that includes roasting the veggies!!
    Spoon of broccoli sweet potato soup being lifted over bowl of soup.

    Ingredients

    Here’s what you’ll need:

    Vegetables, broth and seasoning in small prep bowls scattered on kitchen counter top.
    See recipe card for quantities.
    • Sweet potatoes: Make sure to use potatoes that are long and narrow for quicker cooking and do your best to cut them in equal halves, lengthwise.
    • Broccoli: Fresh works best for roasting, but frozen also works in a pinch.
    • Garlic: Make sure to leave the peel on your garlic for roasting. Once baked, they will easily slide out of the skin.
    • Broth: Use low sodium vegetable stock and adjust the salt and pepper at the end, if needed.
    • Nutritional yeast: Gives the soup a subtle cheesy flaour, without cheese and adds to the umami flavour at a fraction of the calories.
    • Onion: I like yellow onion for its sweetness. Make sure to peel and cut in half. I don’t like roasting onion with the skins on, as I find it leaves a bitter flavour.
    • Parsley + celery seed: For flavour, try not to omit. If you cannot find celery seed where you live, celery salt can work, but it will increase the sodium, too.
    • Red pepper flakes: For a slight heat which pairs beautifully with the sweet potatoes. You may omit if preferred.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Begin by scrubbing your potatoes clean and cutting them in half lengthwise. Place them cut side down on your parchment-lined tray. Then arrange the broccoli florets, unpeeled garlic, and halved onion, cut side down. (photo 1)

    Large tray with broccoli florets, halved sweet potatoes, halved onion and garlic cloves.

    Now drizzle the vegetables with a little oil (I prefer avocado). OR use vegetable broth to keep this oil free. Rub the liquid over the potato skins and then sprinkle everything with sea salt and black pepper. (photo 2)

    Large baking sheet with broccoli florets, halved sweet potatoes, halved onion and garlic cloves.

    Bake in your preheated oven for 25-30 minutes, until the potatoes are easily pierced with a fork, and the broccoli is golden brown. (photo 3)

    Pan with roasted broccoli, sweet potatoes, onion and garlic.

    Add everything to a blender to puree your soup.

    You may leave the skins on or scoop out the flesh from your sweet potatoes, your choice. For the garlic, you can squeeze the end and it will easily slide out of the peel.

    If you’d like to garnish your bowls, reserve some of the smallest florets before blending. Then serve your sweet potato broccoli soup topped with the florets, croutons, and dairy-free sour cream, and enjoy!

    Blue bowl with handles filled with creamy orange soup and topped with roasted broccoli and croutons.

    Equipment

    To blend your soup you may use an immersion blender or high speed stand blender, but use caution, either way when pureeing hot items.

    To use an immersion blender, transfer everything to a large pot and blend it all in one shot. An immersion blender won’t blend your soup quite as smooth, so you may see little bits of broccoli pieces throughout.

    To use a stand blender, work in batches, and DO NOT OVERFILL. If you have a big blender, you can blend this up in 2 batches, so add approx. half of the veggies and broth with each batch.

    Storage

    Keep your leftover broccoli sweet potato soup refrigerated in a sealed container and reheat on the stovetop. It will keep for 3-4 days in the fridge.

    To freeze, make sure your soup is cooled down and use freezer-safe, air-tight containers. Leave a little room for expansion in your container and freeze for up to 3 months.

    Expert Tips

    • Use sweet potatoes that are narrow and long. Wide potatoes will take much longer to cook.
    • Do your best to cut your sweet potatoes in equal halves for even cooking.
    • If you prefer a thinner soup, add an additional cup of broth.
    • Transfer the roasted vegetables to a pot and use an immersion blender to puree them so you can blend everything in one batch.

    More delicious vegan soup recipes

    • Instant Pot Vegan Stew [Oil Free]
    • Instant Pot Peanut Soup w/ Chickpeas
    • Broccoli Almond Soup [Oil Free]
    • Mushroom Barley Soup [Instant Pot or Stove Top]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Blue bowl filled with broccoli and sweet potato soup.

    Broccoli Sweet Potato Soup

    This broccoli and sweet potato soup is warming, velvety and so delicious.
    5 from 8 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: Soup
    Cuisine: American, Canadian
    Servings: 4 Servings
    Calories: 268kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 2 pounds sweet potatoes approx. 3 medium potatoes that are long and narrow
    • 4 cups broccoli florets approx. 1 medium broccoli
    • 1 yellow onion peeled + cut in half
    • 3-4 cloves garlic do not peel
    • 4 cups low sodium vegetable broth
    • ½ cup nutritional yeast
    • 1 teaspoon dried parsley
    • ½ teaspoon celery seed not celery salt unless you're okay with extra sodium
    • ¼ teaspoon red pepper flakes optional, but recommended
    • salt + pepper to taste
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 400 degrees F (200 C) and line a large baking sheet with parchment paper.
    • Scrub your sweet potatoes and cut them in half lengthwise. Arrange them cut side down on your tray. Add the onion, cut side down, the broccoli florets, and the unpeeled garlic to the same tray. (Use two trays if you cannot fit everything in one.)
    • Drizzle the vegetables with avocado oil OR vegetable broth for oil free. Use your fingers or a silicone brush to rub the liquid over the potato skin. Then sprinkle everything with salt and pepper.
    • Bake for 25-30 minutes, until your sweet potatoes are easily pierced with a fork, and the remaining veggies are nicely roasted and golden brown. Remove from the oven.
    • Optional: Reserve some of the smaller pieces of broccoli for a garnish.
    • Add the roasted vegetables (except the pieces you reserved for garnish) and all remaining ingredients to a pot and use an immersion blender to puree until smooth. OR, transfer to a stand blender and blend in batches. Use caution when blending hot liquids and do not overfill the blender. Taste and adjust for salt and pepper, if needed.
    • Serve your broccoli and sweet potato soup with the reserved roasted broccoli pieces, croutons, and cashew cream, if desired.

    Notes

    Use sweet potatoes that are narrow and long. Wide potatoes will take much longer to cook.
    Do your best to cut your sweet potatoes in equal halves for even cooking.
    If you prefer a thinner soup, add an additional cup of broth.
    Transfer the roasted vegetables to a pot and use an immersion blender to puree them so you can blend everything in one batch.
    Leftovers keep for 3-4 days in the refrigerator or freeze airtight in a freezer-safe container for up to 3 months.

    Nutrition

    Calories: 268kcal | Carbohydrates: 59g | Protein: 10g | Fat: 1g | Sodium: 392mg | Potassium: 1243mg | Fiber: 12g | Sugar: 13g | Vitamin A: 32781IU | Vitamin C: 90mg | Calcium: 129mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    236 shares

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    1. Cheryl Garcia

      February 02, 2022 at 1:23 pm

      5 stars
      Yum! Making this for a second time right now! Only change I made was giving the sweet potatoes about 10 minutes more roasting than the veggies, just to get them extra soft. I was impressed with how well the immersion blender smoothed the soup even tho I left the skins on the taters.

      Reply
      • Rosa

        February 03, 2022 at 8:25 am

        Thrilled you’re enjoying the soup Cheryl. Thanks so much for sharing your process with us. 🙂

        Reply
    2. Sydne

      January 29, 2022 at 8:16 pm

      5 stars
      I love this recipe especially without the oil. thank you for bringing it into my life.

      Reply
      • Rosa

        January 31, 2022 at 8:41 am

        You’re welcome Sydne, Thrilled you enjoyed it. 🙂

        Reply
    3. Ernest

      January 27, 2022 at 2:58 pm

      5 stars
      Great flavor !
      I roasted seasoned chickpeas with veggies and added them after processing the rest. Have a nice texture

      Reply
      • Rosa

        January 28, 2022 at 8:14 am

        Thrilled you enjoyed Ernest! Thanks for sharing your process with us. 🙂

        Reply
    4. Cheryl Garcia

      January 22, 2022 at 6:04 pm

      5 stars
      Made this – it was really very good, will make it again!!

      Reply
      • Rosa

        January 23, 2022 at 9:29 am

        Yay! Thrilled you enjoyed Cheryl. Thanks so much for sharing. 🙂

        Reply

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    236 shares