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Roasted Cauliflower & Potato Soup

Roasted Cauliflower & Potato Soup

Wife with the Knife
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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Lunch, Soup
Cuisine French Inspired
Servings 6

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.
 
 
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