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 affordable and straightforward. 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. It makes it creamy, tasty, and sooooo good.
Smoked paprika - Adds a fantastic 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.
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.
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 freeze it without adding the cheese if you decide to freeze it anyway.
Other creamy soups to try
- Cauliflower soup with dried pears and seeds
- Bean soup with Croutons
- Pumpkin soup with roasted peanuts and kale
- Creamy wild mushroom soup
- Pea soup with sour cream
METHOD
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cook the onion
Place a small pot over low heat. Add the olive oil and diced onion. Saute, occasionally stirring, until tender, about 5 minutes.
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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.
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Broccoli
Add the rest of the broccoli to a small bowl. Add a pinch of salt and pour boiling water over the broccoli to cover the broccoli. Cover with a plate and set aside for 5 minutes, then drain.
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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 lovely, creamy, and there aren't any chunks left.
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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.
