Creamy Sweet Potato Cauliflower Soup
This vegan, cauliflower sweet potato soup is creamy, warm and satisfying. The sweetness of the potatoes balances the cauliflower, top it with traditional baked potato toppings for a non-traditional potato soup.
Why I love this sweet potato cauliflower soup
There isn’t much I like more than a big bowl of creamy soup – or a big bowl of any soup for that matter. Creamy soup is especially satisfying, but it’s hard to do when you’re on a “diet” or if dairy isn’t a choice for you. So when I saw this recipe for creamy sweet potato and cauliflower soup, I knew I had to try it.
The sweetness of the sweet potatoes really balances the cauliflower, making it taste almost like a baked potato soup, especially when you top it with some traditional baked potato toppings like chives (or green onion) and bacon. I topped mine with cheese, but if you’re going dairy free, you can pick up some dairy-free cheese shreds as a substitute.
This sweet potato and cauliflower soup is great starter for a meal, but it’s also a really, really great lunch. It’s warm and satisfying and it’s great for reheating in the microwave throughout the week. It can also easily be made in the crockpot. I’m actually thinking about making another batch tomorrow because it’s just that good.
Get ready to fall in love with chilly weather and shorter days with fresh new recipes for autumn!
More dairy free soup recipes you will love
Other potato recipes you should try
- Seasoned roasted potato wedges
- Potato corn chowder
- The best dairy free mashed potatoes
- Roasted potato salad with eggs
Sweet Potato Cauliflower Soup
This vegan, cauliflower sweet potato soup is creamy, warm and satisfying. The sweetness of the potatoes balances the cauliflower, top it with traditional baked potato toppings for a non-traditional potato soup.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 2 pounds sweet potatoes (about 3 medium), peeled and cubed
- 2 pounds cauliflower, stems removed and chopped
- 1 sweet onion, chopped
- 2 stalks celery, chopped
- 1 carrot, peeled and sliced
- 4 green onions
- 5 garlic cloves, peeled and smashed
- 3 14.5-ounce cans reduced-sodium chicken broth
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ¼ – ½ teaspoon coarse salt
- 2 cups alternative milk
- ¼ cup all-purpose flour
- Toppings: bacon bits, shredded cheese, fresh chives (optional)
Instructions
- In a large stockpot, combine all ingredients except milk and flour. Cover and bring to a boil. Allow soup to cook until vegetables are soft – about 25 – 30 minutes.
- In a bowl, whisk together milk and flour. Add to pot. Continue cooking until soup has thickened – about 5 minutes.
- Remove from heat and blend with an immersion blender (or transfer soup to a food processor or blender). Process until smooth.
Notes
- Any kind of alternative milk can be used in this recipe. If using coconut milk, opt for the refrigerated kind instead of canned for the right consistency. Regular dairy milk can be used as well if it’s safe for you to consume.
- Toppings are optional. Not all toppings listed are vegan. Just suggested dairy free options.
- Vegetable broth must be used to make this recipe vegan.
- Category: Soup
- Method: Stovetop
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 190
- Sugar: 5.8 g
- Sodium: 392.1 mg
- Fat: 2.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 35.7 g
- Fiber: 4.2 g
- Protein: 8.4 g
- Cholesterol: 3.6 mg
Keywords: sweet potato soup, cauliflower soup, cauliflower sweet potato soup, sweet potato cauliflower soup, dairy free soup, vegan soup
Published: October 17, 2016. Updated: April 17, 2023.
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I’ll be making this tomorrow night. Will use a milk base. No issues which dairy in my household. I’ll let you know how it goes. Sure looks good!
Hi! I want to make this soup but I want to calculate points for weight watchers. Do you have the nutritional facts per serving? (I’m assuming a serving is 1 cup!) Thanks!
I’m sorry. I don’t have nutrition information for my recipes right now. I’m working on it though!
I made this last night for our church Advent soup supper. It makes a ton, and even with a small group, half of it was gone. I can’t use onions, so I put in about 12 good-sized mushrooms, sliced. I used the rest of an old can of thyme (about 2 teaspoons) but could have used a bit more. I only had 2 cloves of garlic – definitely could use all the garlic in your recipe. My broth (8 cups) was frozen, so while it was thawing in the microwave, I put in a couple tablespoons of olive oil and started cooking all those veggies. By the time thawing was accomplished (mostly – I’m impatient), everything was cooked but the sweet potatoes. So, another 30 minutes of cooking with the broth. Then, I didn’t do the milk/flour step. I don’t need the extra flour. But I do like the canned coconut milk with all that fat stirred together. I only had a half cup of that left, so I put it in, and a can of evaporated milk (after pureeing the above.) It was heavenly, even without onions. Thank you!
★★★★
I love how this turned out. We cut the recipe in half and added more paprika and garlic. We also topped it with vegan bacon, vegan cheese and some croutons. Thanks for a yummy recipe!
★★★★★
This soup was so creamy and flavorful. I used refrigerator coconut milk and veggie broth. I Will definitely make this again.
★★★★★