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 Soup is so easy to make! Simply roast cauliflower, sauté 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!
Why Roast Cauliflower
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.
Delicious, nutritious, and so easy! Just like Zucchini Soup and Potato Soup.
Why you'll love this recipe
- 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.
- Customizable and adaptable recipe: 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.
Cauliflower Soup Ingredients
This is an overview of why you need each ingredient and the visual. Full ingredients are in the recipe card below.
- 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
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
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 potatoes and 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
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
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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
- ¼ teaspoon nutmeg
- 4 cups vegetable broth
- juice of ½ lemon
- 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, salt, black pepper, and nutmeg. Cook for another 1-2 minutes until fragrant.
Simmer the Vegetables
- Pour in 4 cups broth and 1 tablespoon lemon juice. Add 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
- 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.
Nicolas says
I walked into this recipe as a quiet skeptic. I don't do soups. Then I made the soup… and completely rushed it. I didn't let it simmer in the broth for a full 20 minutes to develop those deep, layered flavors — which, considering this isn't even a long recipe to begin with, made my impatience all the more ridiculous. I also skipped the blender and used my immersion blender instead. The result? Fine. Good, even. But the texture was slightly off, the flavors felt flat, and I was still firmly in the doubter's camp.
Use the nutmeg — that's the key. It takes the soup from good to genuinely amazing. I say go the full ¼ teaspoon, and don't be shy about making it a little heaping. please, please don't under-season. Salt is your friend here.
Olya Shepard says
Agree on all points!!
Armin says
I've been on a long quest to find a cauliflower soup worthy of the vegetable — every recipe I tried fell a little flat, never quite letting cauliflower step into the spotlight it deserves. But you've done it! The roasting process, the lemon juice, the nutmeg — each one plays a key role in making this version truly special. Thank you so much for sharing it. I'll absolutely be back to explore more of your recipes!
RockinRic says
I made this soup this afternoon and it is a keeper. Really tasty and worth the effort. I recommend this recipe if you like a creamy soup.
Olya Shepard says
That's wonderful to hear!
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!