This creamy roasted cauliflower potato soup is super delicious and perfect for a cozy dinner. It's also vegan, gluten-free and made without cream. It’s very flavorful thanks to the roasted cauliflower and sautéed onions.
This is by far my kids' favorite soup. Unlike me, they don't love soup. I don't get it! But this one they request and I probably need to start making a double batch! It's easy to make so I'm happy to make it whenever they ask.
This creamy soup is perfect for all the cauliflower lovers out there. If you're looking for more cauliflower recipes, check out my spicy buffalo cauliflower bites and smoky roasted cauliflower.
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Why You'll Love This Soup
- Super flavorful: Roasting the cauliflower brings out a depth of flavor.
- Creamy soup without the dairy: Pureeing this soup makes a creamy base without using any dairy, milk alternatives or raw cashews.
- Gluten-free: This delicious soup is naturally gluten-free and dairy free so perfect for everyone during soup season.
If you love soup with potatoes, try my Irish colcannon soup and my white bean, kale and potato soup.
Ingredient Notes
- Potatoes: Use any kind of potato you’d like. I usually use russet potatoes or eastern.
- Vegetable broth: Use homemade vegetable broth or packaged.
- Garlic: Instead of using garlic powder, feel free to finely chop 2 cloves of fresh garlic and add to the sautéing onions if you prefer.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Make it "cheesy": Add about 2 tablespoons of nutritional yeast to add a bit of a cheesy flavor. You can also sprinkle some vegan cheese on top or regular cheese if you aren't dairy-free.
- Make it spicy: Garnish your bowl with a pinch of red pepper flakes.
- Add other vegetables: Feel free to roast some carrots, sweet potatoes, or other root vegetables to add in.
- Add in some protein: If you want to up the protein in this soup, you can add a can of white beans (rinsed and drained). When pureed, it'll add to the creaminess.
How To Make Cauliflower Potato Soup
Step 1: First, preheat your oven to 415°. Prepare your baking sheets by lining with parchment paper.
Step 2: Place your cauliflower florets in a single layer on your baking sheets. Drizzle with 1 tablespoon of olive oil and stir. (Save the other 1 tablespoon of oil for the onion later.)
Step 3: Roast in the oven for 30 minutes, stirring 1 or 2 times.
Step 4: Meanwhile, heat the remaining olive oil in a large soup pot over medium high heat. Add the onions and sauté for about 5 minutes stirring occasionally.
Step 5: Stir in the seasonings and the vegetable stock and bring to a boil. Add the potato pieces and boil for about 10 minutes.
Step 6: Once fully cooked, add the roasted cauliflower to the pot with the potatoes that have been already boiling for 10 minutes. Lower the heat and simmer for 10 more minutes.
Step 7: Remove the bay leaf and use an immersion blender to puree to your desired consistency. Taste and add a pinch of salt, if needed. Immediately pour the creamy cauliflower soup into bowls and garnish with fresh herbs like thyme, green onions or fresh cracked pepper.
Expert Notes
- When the cauliflower is done roasting, it should time so that the potatoes have just about finished boiling for 10 minutes. It's completely fine if they cook longer at this point as they will be pureed anyway. Then the cauliflower and potatoes will cook for another 10 minutes so they are all tender.
- I like the soup a little chunky but it’s up to you how smooth you want it. For a smoother texture, use the immersion blender longer or you can also use a regular blender to puree in batches
Storage and Recipe FAQs
Once cooled, store this soup in an airtight container in the fridge for up to 4 days.
Yes! To freeze, store the cooled soup in a freezer safe container for up to three months. Defrost overnight in the fridge before reheating. Reheat in the microwave or on the stovetop.
For this recipe, yes. Because this soup is blended, you need to remove the potato peels to get that creamy texture.
More Soup Recipes
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Recipe
Roasted Cauliflower Potato Soup (Vegan)
Ingredients
- 1 yellow onion, diced
- 2 tablespoon olive oil divided
- 1 cauliflower, cut into florets
- 2 potatoes, peeled and chopped
- 4 cups vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 bay leaf
Instructions
- Preheat your oven to 415°. Prepare your baking sheet by lining with parchment paper.
- Place your cauliflower florets on your baking sheets. Drizzle with 1 tablespoon of olive oil. Stir the veggie pieces around to get a little olive oil on each piece. Roast in the oven for 30 minutes, stirring 1 or 2 times.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium high heat. Add the onions and sauté for about 5 minutes.
- Stir in the seasonings and the vegetable broth and bring to a boil. Add the potato pieces and boil for about 10 minutes.
- Add the roasted cauliflower, lower the heat and simmer for 10 more minutes.
- Remove the bay leaf and use an immersion blender to puree to your desired consistency. Serve hot with crusty bread or biscuits.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Equipment
- Large soup pot
- Baking sheet
- Immersion blender
Notes
- I use an immersion blender for this soup so that it still has some texture. If you want a completely smooth soup, puree it in batches in a blender.
- Some favorite toppings to try is French's fried onions, cheese (plant-based or regular), or green onions.
- If the potato pieces boil for more than 10 minutes while the cauliflower is roasting, that is completely fine. It'll need to be soft for pureeing.
Jen says
While my kids don't love soup, this is one of their favorites. I think it's because it's blended which they like better. The roasting adds a lot of flavor too. We eat this soup with fresh bread or just crackers if I don't have time.