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Broccoli Cheddar Soup with Sweet Potato
#Soups and stews
Creamy, Quick and Easy

Broccoli Cheddar Soup with Sweet Potato

Broccoli Cheddar Soup with Sweet Potato is beyond delicious. Made in just 25 minutes in one pot. Creamy, rich and extra easy to make for lunch or dinner.

Broccoli Cheddar Soup with Sweet Potato
Broccoli Cheddar Soup with Sweet Potato is truly divine. Perfect comforting meal for cold(er) days when you need something hearty to comfort your body and soul. Definitely one of the biggest pluses is the fact that it is made in just 25 minutes, making it an amazing midweek lunch or dinner. This was one of those “cleaning out the fridge” soups, where you use everything that’s in your fridge and make an amazing, creamy vegetable soup. Broccoli and Sweet Potato and an amazing combination on its own, but adding the cheese makes everything better, truly. This Broccoli Cheddar soup is creamy and light by texture, but incredibly rich, tasty and flavorful when it comes to taste. Without any further ado, let's jump into the world of Broccoli Cheese Soup with Sweet Potato.

 

How to make Broccoli Cheddar Soup with Sweet Potato

This creamy homemade Broccoli Cheddar Soup with Sweet Potato is super delicious and what's even better, super easy and quick to make. It's gluten free and vegetarian and the ingredients are simple and affordable. One portion has only 245 calories which is always good.

Broccoli - Always use fresh broccoli in this recipe. You will need a small broccoli head for this recipe. 

Sweet potato - Use half of a small sweet potato. If you don't have it at home, you could also use a regular potato.

Cheddar - Use mild, high-quality cheddar. It's just the best in this broccoli cheese soup. Makes it creamy, tasty and sooooo good.

Smoked paprika - Adds an amazing smokey aroma, that makes this dish rich and flavorful. You could leave it out or use sweet paprika.

Olive oil - We love olive oil, but you could also use canola oil or sunflower oil.

Broccoli Cheddar Soup ingredients

What to serve with Broccoli Cheddar Soup with Sweet Potato

Serve Broccoli Cheddar Soup with Sweet Potato with blanched broccoli and optionally garnish with pine nuts, a teaspoon of sour cream, chopped fresh parsley and a drizzle of olive oil. If you have the time, we recommend making our skillet flatbread, which is incredibly delicious.

Creamy Broccoli Sweet Potato Cheddar Soup

 

Hearty Low Carb Creamy Broccoli Sweet Potato Cheddar Soup

 

Storing

Store broccoli cheddar soup in a fridge in an airtight container for up to 3 days. We don't recommend freezing this soup, but if you decide you want to, then freeze it without adding the cheese.

Creamy Broccoli Sweet Potato Cheddar Soup

 

Comforting and Rich Homemade Broccoli Sweet Potato Cheddar Soup

 

Other creamy soups to try

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    2
    people
  • preparation:
    5
    minutes
  • cook:
    20
    minutes
  • total time:
    25
    minutes

METHOD

  • cook the onion and carrot

    Place a small pot over low heat. Add the olive oil and diced onion. Saute, stirring occasionally, until tender, about 5 minutes.

  • Cook the Broccoli Sweet Potato Soup

    Add minced garlic, sweet potato, and smoked paprika to the onion in the pot. Stir to combine and cook for another minute or two. Add half of the broccoli and water (or vegetable stock). Season with salt and pepper. Bring to a boil, then lower the heat and cook for another 15 - 20 minutes or until the potato is cooked and tender.

  • Broccoli

    Add the rest of the broccoli to a small bowl. Add a pinch of salt and pour boiling water over the broccoli, so that the water covers the broccoli. Cover with a plate and set aside for 5 minutes then drain.

  • Blend

    Blend the soup using an immersion blender (or use a blender). While blending gradually add in the Cheddar cheese. Blend until the soup is nice, creamy and there aren't any chunks left.

  • Serve

    Divide Broccoli Cheddar Soup with Sweet Potato between two plates or bowls. Add the blanched broccoli and serve. Optionally garnish with pine nuts, a teaspoon of sour cream, chopped fresh parsley and a drizzle of olive oil. Enjoy.

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