Roasted Sweet Potato Cauliflower Soup

Roasted Sweet Potato Cauliflower Soup

Roasted Sweet Potato Cauliflower Soup is a creamy and delicious recipe that is rich in nutrients. This dish is easy to prepare and is perfect for the cold weather months. For a protein boost, we topped ours with roasted tempeh cubes, but you could try serving it with roasted or cooked lentils or chickpeas.


Serves: 6-8 Time: 45 minutes

Roasted Sweet Potato Cauliflower Soup

  • 2 medium sweet potatoes, diced
  • 1 cauliflower head, chopped into florets
  • Olive oil
  • 1/2 yellow onion, diced
  • 3-4 garlic cloves, chopped
  • 2 cups vegetable broth
  • 2 cups non-dairy, unsweetened milk or coconut milk
  • 1 tsp paprika
  • 1/2 tsp ground sage
  • 1 tsp ground thyme
  • 1 tsp ground ginger
  • Black pepper to taste
  • Water, as needed
  • Optional topping: roasted tempeh cubes, chopped scallions, croutons


  1. Preheat the oven to 400ºF.
  2. Prepare your sweet potato and cauliflower, and separately toss them lightly in olive oil.
  3. On two separate trays, spread out the sweet potato on one and the cauliflower on the other. Place in the oven and roast for 20-25 minutes or until soft and lightly roasted.
  4. Meanwhile, prepare the onion and garlic, and prepare a soup pot by setting the heat to medium heat.,
  5. Once hot, lightly coat the pan with olive oil, sauté the onion, and cook for 5 minutes before adding the garlic.
  6. Then, add the vegetable broth, non-dairy milk, and seasonings. Bring to a simmer before adding the roasted sweet potato and cauliflower.
  7. Allow the vegetables to sit in the broth for 5 minutes before removing from the heat and blending in a blender or using an immersion blender.
  8. Blend the soup until creamy and smooth. Add more water as needed to achieve the desired thickness.
  9. Return the soup to low heat once blended and taste and adjust the seasoning.
  10. Serve with optional topping if desired, and enjoy!

Nutrition Information

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