Creamy Cauliflower Potato Soup

Creamy Cauliflower Potato Soup is the kind of comforting meal you’ll turn to again and again. Roasted cauliflower and tender potatoes blend beautifully into a velvety soup with subtle garlic and herb notes, finished with just a touch of cream. It’s cozy, nourishing, and easy enough to make on a busy weeknight.

Why You’ll Love This Recipe

This soup delivers everything you want from a comforting bowl without being overly heavy. Roasting the cauliflower deepens its flavor, while the potatoes add body and creaminess. It’s rich and satisfying, yet light enough to enjoy as a starter or a main course. Plus, it’s simple to prepare in large batches and freezes beautifully for future meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Cauliflower

• 4 cups cauliflower florets

• 2 tablespoons olive oil

• ½ teaspoon salt

For the Soup Base

• 4 tablespoons unsalted butter

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 4 cups vegetable broth

• Juice of ½ lemon

• 1 bay leaf

• 4 cups peeled and chopped potatoes

For Finishing

• ½ cup heavy cream (optional, for extra richness)

• 1 cup shredded Cheddar cheese (for garnish)

Directions

Roast the Cauliflower

1. Preheat oven to 425°F.

2. Toss the cauliflower florets with olive oil and ¼ teaspoon of salt.

3. Spread in a single layer on a baking sheet and roast for 25 minutes until golden and caramelized. Set aside.

Sauté the Aromatics

1. In a large pot, melt butter over medium heat.

2. Add diced onion and cook for 4–5 minutes until soft and translucent.

3. Stir in minced garlic, salt, black pepper, thyme, and parsley. Sauté for 1–2 minutes until fragrant.

Simmer the Vegetables

1. Pour in the vegetable broth and lemon juice.

2. Add the bay leaf, potatoes, and roasted cauliflower.

3. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are fork-tender.

Blend to Desired Texture

1. Remove the bay leaf.

2. Use an immersion blender to puree the soup until smooth.

   • For a chunkier texture, blend only half the soup and leave some pieces whole.

   • If using a countertop blender, blend in batches, taking care with the hot liquid.

Finish and Serve

1. Stir in the heavy cream, if using, and adjust seasoning to taste.

2. Serve hot, garnished with shredded Cheddar cheese and extra roasted cauliflower, if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Dairy-Free: Skip the cream or use coconut cream or a plant-based alternative for a dairy-free version.

• Add Protein: Stir in cooked shredded rotisserie chicken, or crispy chickpeas for a heartier soup.

• Extra Veggies: Add spinach or kale during the last 5 minutes of simmering for a nutrient boost.

• Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce for heat.

• Cheesy Version: Blend ½ cup of shredded Cheddar directly into the soup for a cheesy finish.

Storage/Reheating

Storage: Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 5 days.

Freezing: Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You can also reheat in the microwave in 1-minute intervals.

FAQs

Can I make this soup ahead of time?

Yes, it tastes even better the next day after the flavors meld. Store it in the fridge and reheat when ready to serve.

Can I use frozen cauliflower?

Yes, just roast it from frozen or thaw it first. Roasting enhances the flavor either way.

What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they become tender and creamy when blended.

Is this soup vegetarian?

Yes, as long as you use vegetable broth and vegetarian cheese, it’s completely vegetarian.

Can I leave the soup chunky?

Absolutely. Blend only half the soup for a chunkier texture with visible pieces of potato and cauliflower.

What can I substitute for heavy cream?

Use half-and-half, whole milk, or a dairy-free alternative like oat milk or coconut cream.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well if you’re not keeping the dish vegetarian.

How do I thicken the soup without cream?

Blend more of the soup or add a few tablespoons of instant potato flakes for a thicker consistency.

Can I add herbs or spices?

Yes, thyme and parsley are included, but you can also add rosemary, sage, or even a hint of nutmeg.

How do I make it more filling?

Serve it with crusty bread or pair it with a salad or protein-based side dish for a more complete meal.

Conclusion

Creamy Cauliflower Potato Soup is a nourishing, flavorful, and easy-to-make recipe that will quickly become a staple in your fall and winter rotation. With its velvety texture, wholesome ingredients, and comforting taste, it’s perfect for chilly nights or meal prep sessions. Make a big batch, enjoy some now, and freeze the rest for later—you’ll be glad you did.

Print