Last Updated on February 25, 2024
This Roasted Cauliflower Potato Soup is so easy to make and is simply delicious!
I personally love this soup and will certainly be making this one more often.
The soup uses such simple ingredients, such as cauliflower, potatoes, garlic, and onion, but my favorite is the spices.
Particularly the smoked paprika, this adds just the right amount of smokiness to the soup, giving it a slight smoked bacon flavor.
I hope you will fall in love with this simple flavorful soup as much as me and my family did.
After all who doesn’t enjoy a good comfy hot soup on a cold and wet winter’s night?
Ingredients for the soup
- Cauliflower – I used a whole head of a fresh cauliflower. The cauliflower is roasted with spices in the oven. Cauliflower has a mild flavor and works well with potatoes.
- Garlic – The garlic I used is minced garlic, but you can use garlic powder. But the best option is a fresh garlic clove roasted with the cauliflower florets.
- Potatoes – I like using red potatoes for all my recipes, they are higher in nutritional content and have more fiber, but are lower in carbohydrates and calories.
- Onion – I used a sweet onion for my soup. Use any fresh onion of your choice for your soup, you can also use minced or onion powder.
- Vegetable Broth – I used a low sodium vegetable broth in my soup. If you still want to cut the salt down more, cut the broth down by half and replace the other half with water.
- Plant Based Milk – Your favorite unsweetened plant based milk will work just fine. I used an unsweetened plain almond milk.
- Oil – A good avocado or olive oil can be used in this soup.
- Seasonings – Salt, pepper, ground rosemary, and smoked paprika.
How to make the Roasted Cauliflower Potato Soup
Preheat the oven to 400° F.
Prepare a baking sheet with parchment paper.
Clean and separate a head of fresh cauliflower and place into a medium sized mixing bowl.
Add oil, smoked paprika, garlic cloves ( if using fresh garlic ), salt, and pepper to the bowl of cauliflower.
Toss everything together and then spread onto the lined baking sheet.
Place this into the oven and bake for 15 minutes.
After 15 minutes, stir, continue to bake for another 15 minutes, then remove from the oven and set aside.
While the cauliflower is roasting, clean and chop the potatoes and onion into bite sized pieces.
In a large stock pot over a medium high heat, add oil, onion, garlic, and cook until the onion is tender.
Next, add the diced potatoes, vegetable broth, ground rosemary, and the plant based milk to the cooked onion.
Continue by adding the roasted cauliflower, but save out a few of the cauliflower florets to garnish when serving.
Cook until the potatoes are soft and everything is heated.
Remove from the heat and puree with a immersion blender.
Do not worry if you do not puree every little piece.
Serve with the reserved roasted cauliflower and enjoy.
Roasted Cauliflower Potato Soup
Equipment
- 1 Immersion blender
Ingredients
Roasting Cauliflower
- 1 Head Cauliflower
- 2 tsp Garlic I used minced garlic, or 2 fresh garlic cloves roasted with the cauliflower.
- 1/2 tsp Salt
- 2 Tbsp Oil I used avocado oil or use a good olive oil.
- 1/2 tsp Smoked Paprika
Soup
- 1 Onion I used a sweet onion.
- 2 tsp Minced garlic
- 3 Tbsp Oil I used avocado oil or use a good olive oil.
- 3 lbs. Potatoes I used red potatoes.
- 5 or 6 Cup Vegetable Broth Add more broth if you would like a thinner soup.
- 1/4 tsp Ground Rosemary
- 1/2 Cup Unsweetened Plain Almond Milk
- 1/2 tsp Ground Pepper
Instructions
- Preheat the oven to 400° F.
- Prepare a baking sheet with parchment paper.
- Clean and separate a head of fresh cauliflower and place into a medium sized mixing bowl.
- Add oil, smoked paprika, garlic cloves ( if using fresh garlic ), salt, and pepper to the bowl of cauliflower.
- Toss everything together and then spread onto the lined baking sheet.
- Place this into the oven and bake for 15 minutes.
- After 15 minutes, stir, continue to bake for another 15 minutes, then remove from the oven and set aside.
- While the cauliflower is roasting, clean and chop the potatoes and onion into bite sized pieces.
- In a large stock pot over a medium high heat, add oil, onion, garlic, and cook until the onion is tender.
- Next, add the diced potatoes, vegetable broth, ground rosemary, and the plant based milk to the cooked onion.
- Continue by adding the roasted cauliflower, but save out a few of the cauliflower florets to garnish when serving.
- Cook until the potatoes are soft and everything is heated.
- Remove from the heat and puree with a immersion blender.
- Do not worry if you do not puree every little piece.
- Serve with the reserved roasted cauliflower and enjoy.
