Creamy Broccoli & Sweet Potato Cheese Soup
A velvety broccoli and sweet potato cheese soup made with tender vegetables, sharp cheddar, and a naturally creamy texture without heavy ingredients. This nourishing one-pot recipe is comforting, high in fiber, and ideal for quick weeknight meals. Sweet potato and carrot create a smooth base, while broccoli adds freshness and depth, producing a balanced and satisfying bowl.
Ingredients
- 1 medium sweet potato peeled and grated or cubed
- 1-2 tbsp olive oil
- 2 medium carrots grated
- 1 small shallot or red onion finely chopped
- 1 clove garlic minced
- 3-4 cups vegetable broth or water + bouillon
- 250-300 g broccoli florets roughly chopped
- ½ cup light cream or plain yogurt
- 120-150 g sharp cheddar or melting cheese grated
- 1 tbsp cornstarch optional, mixed with cold water
- salt and black pepper to taste
- 1 pinch smoked paprika or nutmeg optional
Instructions
- Heat olive oil in a pot over medium heat. Add chopped shallot and sauté until softened.
- Stir in garlic, grated carrots, and sweet potato. Season lightly with salt and pepper.
- Pour in vegetable broth, bring to a simmer, and add the broccoli florets. Cover and cook until all vegetables are tender, about 12–15 minutes.
- Remove from heat and blend with an immersion blender until smooth. If using a countertop blender, work in batches.
- Stir in cream or yogurt, then fold in most of the grated cheese, reserving some for serving.
- If a thicker consistency is desired, mix cornstarch with cold water and simmer briefly until the soup thickens.
- Adjust seasoning with salt, pepper, and a pinch of smoked paprika or nutmeg. Serve warm topped with extra cheese.
Notes
- For a dairy-light version, replace cream with plain yogurt and stir it in off the heat.
- Grate cheese from a block for smoother melting and better flavor.
- The soup thickens naturally when cooled; add a splash of broth during reheating.