Sweet Potato Soup with Roasted Cauliflower Crumbles

This Sweet Potato Soup with Roasted Cauliflower Crumbles is the perfect blend of velvety comfort and roasted flavor. Naturally sweet and creamy sweet potatoes are blended into a rich, nourishing soup, then topped with crispy, golden cauliflower crumbles for texture and depth. It’s a wholesome and cozy meal that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

This soup is more than just a warm bowl on a cold day—it’s packed with nutrients, flavor, and simple goodness. The roasted cauliflower adds a satisfying crunch and subtle nuttiness that perfectly complements the creamy sweet potato base.

• Rich, creamy texture without needing heavy cream
• Vegan and gluten-free (depending on toppings)
• Perfect for meal prep and easy to reheat
• A great way to eat more vegetables
• Elegant enough for entertaining, simple enough for weekdays

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and diced
• Onion, chopped
• Garlic cloves, minced
• Carrots, chopped
• Celery, chopped
• Olive oil
• Vegetable broth
• Fresh or dried thyme
• Smoked paprika
• Salt and pepper to taste
• Cauliflower florets (for the topping)

directions

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy, flipping halfway.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
3. Add sweet potatoes, thyme, salt, and pepper. Stir to combine.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth. (Or transfer in batches to a blender, then return to the pot.)
6. Taste and adjust seasoning if needed.
7. Ladle the soup into bowls and top with roasted cauliflower crumbles.
8. Serve warm with a drizzle of olive oil or a sprinkle of herbs if desired.

Servings and timing

This recipe serves approximately 4–6 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Add Heat: Stir in a pinch of cayenne pepper or red chili flakes for a spicy kick.
• Creamier Option: Blend in a splash of coconut milk or cashew cream for extra richness.
• Add Protein: Top with crispy chickpeas or a swirl of tahini for more sustenance.
• Herb Twist: Use rosemary or sage instead of thyme for a different herbal note.
• Roasted Garlic: Roast a whole head of garlic with the cauliflower and blend a few cloves into the soup.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat or microwave individual servings for 2–3 minutes, stirring halfway.
The soup freezes well without the cauliflower topping—store in freezer-safe containers for up to 3 months. Reheat and top with freshly roasted cauliflower for best texture.

FAQs

Can I use frozen cauliflower for the topping?

Yes, but fresh cauliflower will roast better and get crispier. If using frozen, thaw and pat dry before roasting.

Is this soup vegan?

Yes, as long as you use vegetable broth and plant-based toppings.

Can I make this soup ahead of time?

Absolutely. It tastes even better the next day as the flavors meld together.

Do I have to peel the sweet potatoes?

Peeling is recommended for a smoother texture, but if you blend it well and don’t mind the skins, it’s optional.

How do I make the soup spicier?

Add a pinch of cayenne, chili powder, or even chipotle for some heat and smokiness.

Can I use white potatoes instead of sweet potatoes?

You can, but the flavor and sweetness will change. Try using a mix for balance.

What can I serve with this soup?

A slice of crusty bread, a green salad, or a grilled cheese sandwich pairs well.

How thick should the soup be?

It’s up to you—blend less broth for a thicker texture or add more for a thinner, sippable soup.

Can I roast the vegetables instead of boiling them?

Yes, roasting sweet potatoes, carrots, and onions before blending adds a deeper flavor.

How do I store the cauliflower crumbles separately?

Keep them in an airtight container at room temperature for a day or in the fridge for up to 3 days. Re-crisp in the oven or toaster oven before serving.

Conclusion

Sweet Potato Soup with Roasted Cauliflower Crumbles is a vibrant, comforting dish that delivers both nutrition and flavor. It’s perfect for cool evenings, meal prep sessions, or impressing guests with a beautifully simple bowl. With endless variation possibilities and easy prep, this soup is sure to become a staple in your kitchen.

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