Imagine a soup so creamy, so luxuriously smooth, that it transforms humble vegetables into a culinary masterpiece. This Roasted Cauliflower Sweet Potato Soup isn't just another recipe—it's a bowl of pure comfort that will revolutionize your winter meal lineup. With golden-roasted vegetables, rich flavors, and a velvety texture that melts in your mouth, this soup promises to be your new cold-weather obsession that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 sweet potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Chop the cauliflower into uniform florets, approximately 1-inch in size. Peel and dice the sweet potatoes into similar-sized cubes to ensure even roasting.
- In a large mixing bowl, toss cauliflower and sweet potato pieces with olive oil, ensuring they are evenly coated. Sprinkle with salt and pepper to enhance their natural flavors.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until edges are golden brown and vegetables are tender.
- While vegetables are roasting, chop the onion into fine pieces. In a large pot, sauté the onion until translucent and slightly caramelized, about 5-7 minutes.
- Once roasted vegetables are done, transfer them to the pot with the sautéed onions. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches, blending until completely smooth.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin with extra vegetable broth.
- Ladle the soup into serving bowls. Garnish with fresh thyme leaves and a drizzle of olive oil for added flavor and presentation.
- Serve hot, optionally accompanied by crusty bread or croutons for added texture.
Tips
- Roasting is Key: The secret to this soup's incredible depth of flavor is roasting the vegetables. Ensure they're cut into uniform sizes for even caramelization.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet to achieve that perfect golden-brown color and prevent steaming.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot or blend in batches if using a standard blender. Always blend in small amounts to control consistency.
- Seasoning Matters: Taste and adjust seasonings gradually. The natural sweetness of roasted sweet potatoes and cauliflower should shine through.
- Garnish Creatively: Fresh thyme is classic, but try toasted pumpkin seeds, a swirl of cream, or crispy sage leaves for extra flair.
- Make Ahead Friendly: This soup actually tastes better the next day, as flavors continue to develop. It freezes beautifully for up to 3 months.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
