Roasted Cauliflower Potato Soup is cozy enough for a chilly night, but not so heavy that you feel weighed down afterward. It's so simple, healthy, and easy to prepare in large batches and then freeze individual portions.
Roasted cauliflower and potato soup with a swirl of olive oil and some shredded cheese. Delicious, nutritious, and so easy!
It's amazing how even a small change in technique (such as roasting cauliflower) can produce a remarkably different result. The freshly sautéed garlic complements the roasted cauliflower beautifully, while cheddar cheese adds sharpness and saltiness factor to each bowl.
Why you'll love it
- Nourishing roasted flavor: Roasting the cauliflower first gives it a sweet, nutty depth that transforms its naturally mild flavor into something more pronounced. That little step makes the soup feel extra warm and comforting.
- Perfect texture: Roasted cauliflower soup is creamy and smooth, never too thick or watery.
- Versatile in taste and style: With cauliflower, the sky is your limit in terms of using spices. Curry? Why not. Roasted garlic, cumin, Aleppo pepper, and sumac? Perfect. Black pepper and turmeric? Bring it on. Harissa and preserved lemon? Of course. You can experiment away until infinity.
Ingredients
- Cauliflower - Fresh cauliflower or pre-chopped cauliflower to save time. Just make sure it's fresh and not previously frozen.
- Olive Oil - I like extra virgin olive oil here, but any mild-flavored oil will work.
- Potatoes - Natural thickener for the soup due to presence of starch.
- Garlic - Fresh garlic is wonderful, but in a pinch you can swap in 1-2 teaspoons of garlic powder.
- Broth - Use vegetable or chicken broth for a richer flavor.
- Heavy Cream - I personally love using heavy cream in this soup, it gives the best silky texture and richness. That said, half-and-half or even coconut milk make great alternatives if you'd like something lighter or dairy-free.
- Yellow Onion - I love the natural sweetness of yellow onion in this soup, though white onion will also do the job.
- Crushed Black Pepper Flakes - Just a pinch adds depth without making the soup spicy. You can also use red pepper flakes.
- Lemon Juice - Trust me on this - it doesn't make the soup taste like lemon, it just brightens and lifts all the other flavors.
How to make the best roasted cauliflower soup
Simply roast cauliflower, sautéed garlic for flavor, then add some potatoes (equal amounts or little less potato) spices and simmer in stock or broth. Once softened, blend til creamy and smooth!
1. Roast the cauliflower
Toss cauliflower with olive oil and salt and roast at 425 F for 25 minutes until golden-brown, crispy edges.
2. Sauté the Aromatics
In a large pot, melt butter over medium heat. Add diced onion and minced garlic; and cook until soft and translucent, about 4-5 minutes.
3. Simmer the Vegetables
Next add salt, black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Cook for another 1-2 minutes until fragrant.
Pour in vegetable broth and 1 tablespoon lemon juice. Add 1 bay leaf, 4 cups potatoes, and 4 cups of roasted cauliflower florets. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are fork-tender.
4. Blend to Perfection
Remove the bay leaf. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and leave some pieces whole. If using a countertop blender, blend in batches, being careful with the hot liquid.
4. Add Cream & Serve with Cheese
Stir in ½ cup heavy cream for extra richness and the add ¼ cup of shredded Cheddar cheese on top of each bowl of hot soup. Adjust seasoning to taste.
The very final finishing touch is to add a swirl of olive oil and then serve the soup warm, garnished with roasted cauliflower florets.
Creamy Cauliflower Potato Soup
Ingredients
Cauliflower
- ½ teaspoon salt
- 2 tablespoon olive oil
- 4 cups cauliflower florets
For the Soup
- 4 tablespoon unsalted butter
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups vegetable broth
- juice of ½ lemon
- 1 bay leaf
- 4 cups peeled and chopped potatoes
- ½ cup heavy cream
For Serving
- 1 cup shredded Cheddar cheese
Instructions
Roast cauliflower florets
- Preheat oven to 425 degrees.
- Toss cauliflower with olive oil and ¼ teaspoon salt.
- Arrange cauliflower in a single layer on a baking sheet. Bake for 25 minutes til caramelized. Remove from oven and set aside.
Saute the Aromatics
- In a large pot, melt 4 tablespoon butter over medium heat. Add 1 and ½ cups diced onion and cook until soft and translucent, about 4-5 minutes.
- Stir in 4 teaspoon minced garlic, 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Cook for another 1-2 minutes until fragrant.
Simmer the Vegetables
- Pour in 4 cups broth and 1 tablespoon lemon juice. Add 1 bay leaf, 4 cups potatoes, and 4 cups roasted cauliflower florets.
- Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are fork-tender.
Blend to Perfection
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth.
- For a chunkier texture, blend only half of the soup and leave some pieces whole.
- If using a countertop blender, blend in batches, being careful with the hot liquid.
Add Cream & Serve
- Stir in ½ cup heavy cream (if using) for extra richness. Adjust seasoning to taste.
- Serve warm, garnished with shredded Cheddar cheese and roasted cauliflower florets.
Notes
Roasted cauliflower soup recipe tips
- Less is more. Keep an eye on the consistency of your soup and adjust as needed. I like to start with less liquid up front, then blend and thin it out afterward. This way, you can tailor each batch to your taste while also accounting for how much liquid evaporates during cooking. The soup will almost always be too thick at first, so just add more liquid until it's silky and smooth. It's pretty hard to end up with a soup that's too thin, unless you go overboard with the liquid. In that case just add gradually and you'll be golden.
- Make it extra creamy. For extra creaminess, stir in a little more heavy cream or a splash of coconut milk. Or add sour cream for a refreshing tang that brightens the whole bowl.
- Garnish away. Of course, don't be afraid to switch up the garnishes: toppings are the easiest way to keep this soup feeling fresh and exciting, even if you're enjoying it several days in a row. Use pine nuts, nutmeg or Parmesan cheese.
- To make it thick. For a thicker consistency, let the soup simmer uncovered for a few extra minutes after blending.
FAQ
- Can I make this soup dairy-free? Simply use olive oil instead of butter and skip the heavy cream.
- How do I make this soup low-carb or keto? Omit the potatoes and increase the amount of cauliflower.
- How do I make it vegan? Omit heavy cream and cheddar. Instead blend a few tablespoons of nutritional yeast into the soup for an extra "cheese-like" flavor. You can find it at Whole Foods or other health food stores.
Variations
- Roast some shallots along with the cauliflower.
- Add some miso with the lemon.
- Try cooking/baking chunks of cauliflower with different seasonings. I like a cauliflower puree base with curry seasoning (ground turmeric, cumin, coriander, mustard, ginger).
- Toast some cumin seeds, crunchy and flavorful
Cauliflower soup serving suggestions
- You can't go wrong by serving this roasted cauliflower soup recipe with garlic and herb croutons.
- Or if you have Dutch Oven Bread to hand: slice it up and serve it alongside the bowl of soup.
- A few well-chosen toppings can really take this cauliflower soup to the next level. I personally love bacon, chives and croutons.
Storage and leftovers
- Refrigerate leftover cauliflower soup for up to 3 days for optimal freshness in the air tight glass container.
- Can I freeze this soup in portions? Let your roasted cauliflower soup cool completely, then portion into freezer-safe containers such as Silicone Freezer Trays with Lids for Meal Prep (or Souper Cubes). Freeze for up to 2 months.
- Reheat on the stove, adding a bit of broth or cream if needed.
Gregory says
I was totally impressed with the flavor of the soup!! It was a winner!I did add about 2 tablespoons extra of half and half per plate it made it a little more creamy.
Olya Shepard says
Great idea about half and half!
Saundra Sillaway says
Heavy cream doesn't curdle when simmered . The others tend to separate . A dash of fresh grated nutmeg and pumpernickel crotons are great finishes . Thanks for the great recipe.
Olya Shepard says
Thank you Saundra!