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.
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.)
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!!
Here’s what you’ll need:
- 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.
(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)
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)
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)
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!
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.
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.
- 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
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- 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
- 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.