Cream of Broccoli Soup with Sweet Potatoes is smooth, creamy, and naturally comforting—perfect for a light and nourishing meal.
I really like cream soups—they’re simple, versatile, and easy to adapt.
This broccoli version with sweet potatoes is one I come back to often. It’s creamy without being heavy, with a gentle sweetness from the sweet potatoes that balances the broccoli nicely.
I started making it more often when I was focusing on lighter, anti-inflammatory meals. It fits well into that style of cooking, but at the same time, it’s just a good, everyday soup. It also works great as a vegetarian option.
How to choose the best ingredients
Broccoli: Choose good-quality broccoli—fresh or frozen both work well. If using frozen, add a bit less water (about 200 ml less) since it releases moisture while cooking
Sweet potato: Pick sweet, good-quality sweet potatoes. They naturally thicken the soup and add a gentle sweetness that balances the broccoli
Onion: Onion builds the base flavor. When sautéed, it gives the soup a deeper, slightly richer taste
Coconut oil: A great alternative to butter or cream—it adds a subtle, buttery flavor and keeps the soup light
Garlic: Optional, but worth adding if you like a bit more depth and a slightly stronger flavor
Top Tip for Success
- If you’ve added too much water, don’t worry—just simmer the soup a bit longer to let it evaporate
- it’s best to do this before blending, otherwise it may splash
- To reduce salt, add a piece of celery (root or stalk)—it gives a natural, slightly salty flavor
- Blend the soup while still warm, but not boiling hot—for a smoother texture and safer blending
- If the soup is too thick, add a bit of warm water or broth to adjust consistency
- For extra creaminess, you can add a splash of plant-based milk or a little more coconut oil
- Taste at the end and adjust seasoning—broccoli can vary slightly in flavor
- The soup tastes even better after a few hours—the flavors come together nicely
How to Enjoy!
- With crusty bread or sourdough — perfect for dipping
- With toasted seeds or nuts on top — adds texture and a nice contrast With a drizzle of olive oil or coconut milk — for extra creaminess
- As a light lunch or dinner — simple but filling
- With a side of roasted vegetables — if you want something more substantial
- Slightly warm, not too hot — the flavor comes through better
More Creamy Soups I Love
Pumpkin Soup Spicy Flavor Explosion
Creamy Broccoli Sweet Potatoes Soup
Ingredients
Method
- Wash the broccoli thoroughly divide it into parts.
- Peel the sweet potato and dice it.
- Peel the garlic.
- Put the broccoli, sweet potato, and garlic in a pot and pour water over it until tender.
- Boil about 10 after boiling the water.
- In the meantime, cut the onions into fine cubes and fry them in coconut oil.
- When the onion is soft and soft, add it to the soup with coconut oil.
- Cook for another 30 minutes.
- Blend everything until smooth and season with salt and pepper.
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