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Creamy Sweet Potato and Broccoli Soup
Silky smooth and deeply comforting, this blended vegetable soup pairs earthy sweet potatoes with the bright, unexpected sweetness of fresh apples. You'll build a savory foundation with sautéed leeks and onions before simmering everything in broth until tender. Once pureed, crisp-tender broccoli florets get stirred right in, giving the creamy base a fantastic textural contrast. Finish each bowl with a dollop of sour cream and crisp apple slices for a cozy meal that hits all the right notes.
Equipment
- Stovetop
- Saucepan
- Blender
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped (1 cup)
- 1 leek, cut in half lengthwise, rinsed and thinly sliced
- 3½ cups vegetable broth or reduced-sodium chicken broth
- 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
- 1 medium apple, peeled, cut into 1-inch pieces
- 2 cups chopped fresh broccoli florets
- 1 tablespoon water
- 6 tablespoons reduced-fat sour cream
- ½ medium apple, cut into 12 thin slices
Instructions
- 1Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sliced leek, cooking for about 4 minutes until they soften. This builds the savory flavor base.
- 2Pour in the broth, then add the sweet potato and apple pieces. Bring the liquid to a boil, then lower the heat to a simmer. Cover the pan and cook for 20 minutes, or until the sweet potatoes are completely tender.
- 3Take the pan off the heat and let the mixture cool for 5 minutes so it's safe to blend.
- 4Place the chopped broccoli florets and water in a small microwave-safe bowl. Cover the bowl with microwave-safe plastic wrap and cook on high for 90 seconds until the broccoli is crisp-tender.
- 5Working in three batches, transfer the cooled sweet potato mixture into a blender or food processor. Blend on high speed until completely smooth, scraping down the sides as needed.
- 6Return all the pureed soup to the saucepan and stir in the steamed broccoli. Cover and warm over low heat for 10 minutes until heated through.
- 7Ladle the hot soup into individual bowls. Garnish each portion with a spoonful of sour cream and a couple of thin apple slices.
Notes
- Safety: When blending hot liquids, always remove the center cap from the blender lid and cover it loosely with a kitchen towel to let steam escape.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. Store the sour cream and apple garnishes separately.
- Make ahead: You can chop the sweet potatoes, apples, onions, and leeks a day in advance and store them in the fridge to save prep time.