Roasted Cauliflower & Potato Soup
FAQ
Can I use frozen cauliflower?
Yes, but fresh cauliflower gives better flavour and caramelization. If using frozen, roast it straight from frozen and expect a slightly softer result.
Can I skip roasting the cauliflower?
You can, but roasting adds a deep, nutty flavour that really makes the soup shine.
Do I need cream to make it creamy?
Nope. The potatoes blend into a naturally silky texture, though a little cream or butter can make it richer if you want.
Can I make this ahead of time?
Yes, it actually tastes even better the next day as the flavours develop.
Can I freeze it?
Absolutely. Let it cool completely, then freeze in airtight containers for an easy future meal.
Chef’s Tips
- Only roast half the cauliflower, this keeps the soup rich while still silky & smooth.
- Blend while the soup is still hot for the silkiest texture.
- A small knob of cold butter stirred in at the end gives that velvety finish.
- Don’t skip the bay leaf, it adds subtle depth in the background.
- Roast a few extra cauliflower florets for topping and texture.
- This soup freezes really well and is perfect for batch cooking and easy meal prep.
Roasted Cauliflower & Potato Soup
This roasted cauliflower and potato soup is creamy, cozy, and full of flavour. Roasted cauliflower, potatoes, garlic, leek, and stock are blended until silky smooth into a warm, comforting bowl that’s perfect for those cold winter nights.
Equipment
- Large soup pot or Dutch oven
- Baking tray
- Parchment Paper
- Blender or Immersion Blender
- Knife and cutting board
Ingredients
Roasted Cauliflower
- 2-3 cups Cauliflower florets
- 1 tbsp Olive oil
- Salt and black pepper
Soup Base
- 2 tbsp olive oil
- 1 onion diced
- ½ leek cleaned and sliced
- 2 carrots diced
- 2 celery ribs diced
- 2 garlic cloves sliced or minced
- 1 bay leaf
- 3 cups roasted cauliflower
- 2 cups raw cauliflower florets
- 3 medium potatoes peeled and chopped
- 4 cups chicken broth or stock
- 2 cups water
- Salt and black pepper to taste
Optional Toppings
- Crispy bacon bits
- Chopped chives
- Roasted cauliflower florets
- Cracked black pepper
- Drizzle of olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Toss half the cauliflower with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and lightly caramelized.
- Heat olive oil in a large soup pot over medium heat.
- Add onion and leek and cook for 3–4 minutes until softened.
- Add carrots, celery, garlic, and bay leaf. Cook another 3–5 minutes, stirring often, until fragrant.
- Season lightly with salt and pepper.
- Add roasted cauliflower, raw cauliflower, and potatoes.
- Pour in chicken broth and water until the vegetables are just covered. Bring to a boil, then reduce heat and simmer partially covered for 25–30 minutes, until everything is very soft.
- Remove the bay leaf.
- Blend using an immersion blender or carefully transfer to a blender in batches. Blend until completely smooth and silky.
- Taste and adjust seasoning.
- Stir in a small knob of butter for extra richness if desired.
- Ladle into bowls and top with crispy bacon, chives, roasted cauliflower, cracked black pepper, or a drizzle of olive oil.
- Serve with crusty bread & Enjoy!
Notes
Variations
- Vegetarian Version: Use vegetable stock and skip the bacon. Add crispy chickpeas or croutons for crunch.
- Extra Creamy: Add a splash of cream or coconut milk when blending for a richer texture.
- Lighter Version: Use slightly less potato and increase cauliflower for a lighter soup.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of broth or water if the soup thickens too much.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
