This sweet potato soup is rich, smooth, and absolutely delicious! Sweet potatoes and red onions are roasted and blended to ideal creaminess, crowned with crunchy cauliflower bits.
In This Post: Sweet Potato Soup
This Soup is on My Mind All Day.
When I know it’s waiting for me in the fridge for lunch, it’s all I can think about.
If it’s included in the meal plan for dinner, I anticipate it throughout the day.
This humble dish feels upscale and luxurious – velvety and rich, full of flavor thanks to the roasted onions and sweet potatoes. The color is vibrant and stunning, enhanced by the concentrated roasted cauliflower, a sprinkle of chives, and a squeeze of lemon to brighten things up, plus maybe a drizzle of chili oil if you’re like me and love a little extra kick.
IT’S INCREDIBLE!
I’ve made it an uncountable number of times for myself and also crafted it for meals with friends on three occasions! It’s a fantastic crowd-pleaser. Not only beautiful to look at, but also total comfort food.
It works perfectly for meal prepping too – several times, I’ve roasted the vegetables the night before and blended the soup the following day.
I often whip up this soup to accompany the turkey focaccia sandwiches from Trader Joe’s, particularly when hosting guests to give it a full meal vibe. It pairs wonderfully with some no-knead bread.
I hope you enjoy it!
Roast The Sweet Potatoes and Onions.
Additionally, I prefer to roast an extra sheet of cauliflower to sprinkle on top!
Blend It Up!
Blend the roasted onions and sweet potatoes using vegetable broth, a pinch of ginger, and some macadamia nuts for a creamy finish!
Top and Serve!
I love topping it with a scoop of roasted cauliflower bits, some chives, and a zesty chili oil!
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Sweet Potato Soup with Roasted Cauliflower Crumbles
Total Time:
1 hour 5 minutesYield:
6 servings 1x
Description
This sweet potato soup is rich, smooth, and absolutely delicious! Sweet potatoes and red onions are roasted and blended to ideal creaminess, crowned with crunchy cauliflower bits.
Ingredients
Units
Scale
Sweet Potato Soup:
Toppings:
Instructions
- Preheat Oven: Preheat the oven to 425 degrees.
- Roast Soup Vegetables: Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
- Roast Cauliflower: At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).
- Crumble Cauliflower: Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.
- Blend Soup: Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.
- Serve: Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s sensory and beautiful! I love this soup!
Notes
I do not peel the sweet potatoes! 🙂 It’s easier, and more fiber!
If you’re serving it right away, you can pour it directly in bowls if it’s warm enough! Or just pour it into a saucepan and heat it to your desired temp on the stovetop.
If you’re saving it for later, just go ahead and pour it right into your storage containers and pop in the fridge! Your future self will thank you!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roast
- Cuisine: American
Keywords: sweet potato soup, sheet pan recipe, vegan soup, vegetarian soup, dairy-free soup