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Cauliflower and Sweet Potato Soup

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This thick, rich, and lovely soup has the delish flavor of sweet potato combined with cauliflower and roasted garlic. The result is a restaurant-worthy Cauliflower and Sweet Potato Soup that you can make effortlessly in your own kitchen! Hungry? Grab a spoon and read on and I, Chef Jenn, will show you how to make this easy cream soup recipe perfectly every time!

sweet potato cauliflower soup

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With a stunning color and flavors to match, this amazing Cauliflower & Sweet Potato Soup recipe is a hug in a bowl. Thick, creamy, and filled with layers of flavors, this is what cream soup is all about.

What You Need to Make Cream of CAuliflower and Sweet Potato Soup

  • Sweet potatoes – leftover baked sweet potatoes are PERFECT in this recipe!
  • Cauliflower – fresh is best but frozen works too
  • Leeks
  • Bacon
  • Roasted garlic – see my notes below
  • Chicken or vegetable stock
  • Heavy cream
  • Thyme
  • Sour cream
  • Cayenne
  • Salt and pepper

What Is Roasted Garlic?

Roasted garlic is less pungent than its raw counterpart, and it has a lovely nutty flavor and smooth texture. It is perfect in soups like this where you want a more delicate flavor, but still a garlic punch. You can often buy roasted garlic in a grocery store, but making it is easy. Here’s how:

  1. Remove a few of the outer papery leaves from a bulb of garlic and cut enough of the top end off to expose the garlic cloves hidden inside.
  2. Drizzle the exposed garlic with olive oil (a tablespoon or two is sufficient) and sprinkle with salt and pepper.
  3. Wrap the whole head of garlic in foil and pop it into a 400-F oven for about 45 minutes.
  4. Let it cool then squeeze out the garlic.
how to make roasted garlic
Roasted Garlic

How To Make Creamy Cauliflower and Sweet Potato Soup

  1. Use leftover baked sweet potatoes for this recipe or peel and dice enough sweet potato to make about 2 cups worth.
  2. Add the sweet potato and cauliflower to a large pot and add the chicken or vegetable stock. Simmer about 15 minutes or until the cauliflower is super soft. If you used raw sweet potato, make sure it is super-soft, too.
  3. Meanwhile, clean the leeks and slice them thinly.
  4. Pan-fry the bacon until it is crisp. Set the bacon aside to use as a garnish. Remove all but about 2 tablespoons of bacon fat.
  5. Sautee the leeks in the bacon fat and when they’re soft, add them to the cauliflower and sweet potato. Add the roasted garlic and thyme to the soup pot. Simmer an additional 5 minutes.
  6. Use an immersion blender or blender to puree the soup until it is smooth and velvety.
  7. Return the pureed soup to the pot and heat it through until it is barely simmering. Add the cream and turn off the heat.
  8. Temper the sour cream by adding some hot soup to the cold sour cream to bring the temperature up, then whisk the sour cream into the soup.
  9. Season with a pinch of cayenne and salt and pepper to taste.
  10. Serve with reserved bacon and a small dollop of sour cream.
  11. Enjoy your Cauliflower Sweet Potato Soup!
cream of sweet potato and cauliflower soup in a bowl

Chef Jenn’s Tips

  • I save leftover baked sweet potatoes just to make this amazing soup! Or, speed up the process by baking your sweet potatoes in an air fryer.
  • Clean leeks carefully – they grow in sand and are known for having sand between the layers. I slice the leeks first, then wash them by rinsing them under cold water (while breaking up the layers) and then swishing them around in a large bowl of water, letting the dirt and grit settle to the bottom of the bowl. You don’t want grit in your soup!
  • No leeks? You can use 1 cup of sweet onion instead.
  • No cream? You can make this sweet potato soup recipe with evaporated milk, too. Just use the same amount.
  • Cayenne has a kick to it so just add a tiny pinch then stir it in. Taste it and adjust to suit your spice preference.
  • Don’t boil the soup after you’ve added the sour cream or the sour cream in it could curdle.

How To Store Sweet Potato Soup with Cauliflower & Roasted Garlic

This soup will keep fine, if tightly covered, in the fridge for up to a week. Or, you can freeze it.

Can you freeze Sweet Potato Soup? You sure can, in fact, there’s often some in my freezer.

My favorite way to freeze soups and stews is using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!

Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?

What Goes Well With Sweet Potato Soup Recipes

Soups like this are hearty and are often filling enough to be a meal on their own. However, you can add a crusty slice of bread to the meal, these delish Sweet Potato Biscuits, or serve a smaller portion of it as an appetizer before meals like Smoked Meatloaf, or Oven Baked Chicken Thighs with Onion Gravy.

Frequently Asked Questions

Is Cauliflower and Sweet Potato Soup healthy?

It depends on your definition of healthy. This soup is higher in fat because of the cream and bacon fat, but it is loaded with all sorts of goodness from the sweet potatoes and cauliflower. Rich in fiber and vitamins, from that standpoint it is healthy.

Is sweet potato soup low sodium?

It sure can be. Control the sodium by using no-salt added chicken broth, and limit how much salt you add when seasoning the soup.

Is sweet potato soup dairy free?

It can be. Substitute coconut milk for the cream, and use vegan yogurt in place of the sour cream. Just be careful not to boil the soup after you’ve added the sour cream.

LIke This? ALso Try:

Step By Step Process

cream of sweet potato and cauliflower soup in a bowl
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Cauliflower and Sweet Potato Soup with Roasted Garlic

Rich, creamy, and loaded with wholesome goodness, this Cauliflower and Sweet Potato Soup has the delicate flavor of roasted garlic to round out the flavors.
Course Soups & Stews
Cuisine American
Keyword beef and barley soup, cauliflower, easy soup, sweet potato
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 258kcal

Ingredients

  • 4 cups cauliflower florets about 1/2 a head
  • 2 cups sweet potato pre-cooked or peeled and diced
  • 4 cups low or no sodium chicken broth
  • 4 slices bacon chopped
  • 1 leek white and pale green parts only, sliced
  • 1 head roasted garlic
  • 1/2 teaspoon dried thyme
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 pinch cayenne pepper
  • 1/4 cup sour cream

Instructions

  • Use leftover baked sweet potatoes for this recipe or peel and dice enough sweet potato to make about 2 cups worth.
  • Add the sweet potato and cauliflower to a large soup pot and add the chicken broth. Simmer about 15 minutes or until the cauliflower is super soft. If you used raw sweet potato, make sure it is super-soft, too.
  • Meanwhile, clean the leeks and slice them thinly.
  • In a medium-size skillet, pan-fry the bacon until it is crisp. Set the bacon aside to use as a garnish. Remove all but about 2 tablespoons of bacon fat.
  • Sautee the leeks in the bacon fat in the same skillet, and when they're soft, add them to the cauliflower and sweet potato. Add the roasted garlic and thyme to the soup pot. Simmer an additional 5 minutes.
  • Use an immersion blender or blender to puree the soup until it is smooth and velvety.
  • Return the pureed soup back to the soup pot and heat it through until it is barely simmering. Add the cream and turn off the heat. Mix well to combine.
  • Temper the sour cream by adding a few spoonfuls of hot soup to the cold sour cream to bring the temperature up, then whisk the sour cream into the soup.
  • Season with a pinch of cayenne and salt and pepper to taste.
  • Serve with reserved bacon and a small dollop of sour cream.

Nutrition

Serving: 1cup | Calories: 258kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 507mg | Potassium: 573mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7183IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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