Creamy Broccoli & Sweet Potato Cheese Soup - Cozy Comfort Food

A comforting and nutritious Creamy Broccoli & Sweet Potato Cheese Soup perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 large Sweet Potato Provides natural sweetness and a creamy base; substitute with butternut squash for a different flavor profile.
2 tablespoons Olive Oil For sautéing vegetables and enhancing flavor; use butter for a richer taste.
1 medium Carrot Add sweetness and color; substitute with parsnips or increase the sweet potato.
1 medium Shallot (or Red Onion) Adds aromatic depth; use yellow onion as an alternative.
2 cloves Garlic Enhances overall flavor; omit if sensitive to garlic.
4 cups Vegetable Broth Serves as the soup's base; use chicken broth for a non-vegetarian option.
2 cups Broccoli Florets Provides freshness and nutrition; substitute with spinach or kale for different greens.

For Creaminess

½ cup Light Cream (or Yogurt) Creates creaminess while keeping it lighter; use cashew cream for a dairy-free option.
1 cup Sharp Cheddar Cheese Introduces classic cheesy flavor; Gruyère or fontina can be used for a richer taste.

For Thickening

1 tablespoon Cornstarch Optional thickener for desired consistency; for a gluten-free option, use arrowroot flour.

Seasoning

to taste Salt Enhances flavor; adjust to taste.
to taste Black Pepper Enhances flavor; adjust to taste.
optional Smoked Paprika or Nutmeg Optional for an extra layer of flavor.

Equipment

heavy-bottom pot
Immersion blender

Method

Cooking Steps

In a heavy-bottom pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped shallot and sauté for about 3 minutes until soft and translucent.
Stir in 2 minced garlic cloves, 1 grated carrot, and 1 diced sweet potato. Season with salt and pepper, cooking for an additional 2-3 minutes.
Pour in approximately 4 cups of vegetable broth to cover the vegetables and bring to a gentle simmer. Add 2 cups of broccoli florets and cover the pot. Let simmer for 12-15 minutes.
Remove from heat and use an immersion blender to puree the soup until smooth.
Return the blended soup to the pot, stir in ½ cup of light cream or yogurt and fold in 1 cup of grated sharp cheddar cheese.
If a thicker soup is desired, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup. Simmer for 2-3 minutes.
Adjust seasoning with additional salt and pepper if needed and ladle into bowls, topping with reserved cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 700mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 10000IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 2 months.

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