Roasted Cauliflower and Potato Soup Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 35-40 minutes


For the roasted vegetables

  • 1 medium head cauliflower, cut into florets
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the soup base

  • 4 cups vegetable or chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon paprika (optional, for a hint of smokiness)
  • 1/4 cup heavy cream or full-fat milk (optional, for richness)


1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Prepare & Roast Vegetables: In a large bowl, combine the cauliflower, potatoes, onion, olive oil, salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway for even cooking.

3. Start the Soup Base: While the vegetables are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

4. Combine: Add the broth, thyme, and paprika (if using) to the pot. Bring to a simmer.

5. Blend: Carefully transfer the roasted vegetables to the pot with the broth. Use an immersion blender (or transfer to a regular blender in batches) to puree the soup until smooth and creamy.

6. Adjust Flavor and Finish: Taste the soup and adjust salt and pepper if needed. If you desire a richer soup, stir in the heavy cream or milk. Heat through gently.

7. Serve: Ladle the soup into bowls and garnish with your favorite toppings (see suggestions below). Enjoy!

Optional Toppings

  • Croutons
  • Shredded cheese (Parmesan, cheddar, etc.)
  • A dollop of sour cream or plain yogurt
  • Chopped fresh herbs (parsley, chives, dill)
  • A drizzle of extra virgin olive oil
  • Crispy bacon bits


  • For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
  • If you don’t have an immersion blender, carefully blend the soup in a regular blender in batches. Allow the hot soup to cool slightly before blending.
  • This soup freezes well, perfect for meal prep!


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