There’s something incredibly comforting about a bowl of creamy, warming soup, and this Roasted Sweet Potato and Cauliflower Soup takes comfort food to a whole new level. I’ve combined two nutritional powerhouses to create a velvety, satisfying soup that’s both healthy and deeply flavorful. The roasting process brings out the natural sweetness of the vegetables, while adding a subtle caramelized note that makes this soup truly special.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium head cauliflower, cut into florets
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup whole milk (or coconut milk for dairy-free version)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: pumpkin seeds, fresh herbs, cream drizzle
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potato chunks and cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet, adding the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
- Meanwhile, heat remaining olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add roasted vegetables, garlic, cumin, and smoked paprika to the pot. Pour in broth and bring to a simmer.
- Simmer for 10 minutes to let flavors meld, then add milk.
- Using an immersion blender (or transferring to a regular blender), blend until completely smooth.
- Adjust seasoning to taste and thin with additional broth if needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Recipe Notes
For best results, cut your vegetables into similar-sized pieces to ensure even roasting. If you’re using a regular blender, work in batches and be careful when blending hot liquids – never fill the blender more than halfway.
This soup thickens as it cools, so you might need to add more broth when reheating leftovers. The soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. For meal prep, you can roast the vegetables ahead of time and store them in the refrigerator for up to 2 days before completing the soup.
If you’re looking to make this soup even creamier, try adding a peeled, diced potato along with the sweet potato. And don’t skip the roasting step – it’s what gives this soup its deep, complex flavor profile that sets it apart from other vegetable soups.
Roasted Sweet Potato and Cauliflower Soup
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 medium head cauliflower cut into florets
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cups vegetable broth or chicken broth
- 1 cup whole milk or coconut milk for dairy-free version
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: pumpkin seeds fresh herbs, cream drizzle
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potato chunks and cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet, adding the whole garlic cloves.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
- Meanwhile, heat remaining olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add roasted vegetables, garlic, cumin, and smoked paprika to the pot. Pour in broth and bring to a simmer.
- Simmer for 10 minutes to let flavors meld, then add milk.
- Using an immersion blender (or transferring to a regular blender), blend until completely smooth.
- Adjust seasoning to taste and thin with additional broth if needed.
