Creamy Roasted Cauliflower with Potato Soup
Creamy Roasted Cauliflower Potato Soup – cozy, flavorful, and oh-so-satisfying!
Caramelized cauliflower packed with nutty flavor, creamy potatoes, and rich broth, this is anything but a boring soup.
This creamy soup is cozy enough for chilly evenings but light enough to enjoy any time of year.
Why you will love this recipe
Deep, roasted flavor – roasting the cauliflower brings out its natural sweetness and nuttiness.
Creamy, hearty texture – smooth, creamy, comforting feel.
Well-balanced – a hint of lemon and sour cream keeps it light and fresh, so it’s satisfying but not too rich.
Easily Customizable – Want to make it vegetarian? Use veggie broth. Need more protein? Add some crispy bacon or smoked sausage.
Ingredients, Variations and Substitutions
Head of Cauliflower is the heart of this soup, bringing a naturally nutty sweetness when roasted. For the best flavor, opt for a fresh, firm head, but if you’re short on time, pre-cut florets work just fine. If cauliflower isn’t your thing, roasted broccoli or even parsnips can step in for a different twist.
Yukon Gold potatoes add a creamy bite without turning to mush. Russet potatoes work, too, but they’ll break down more, creating a creamier texture.
Leeks provide a milder, slightly sweet alternative to onions. Be sure to clean them well, as they can trap dirt between layers. If leeks aren’t available, a sweet yellow onion makes a solid swap.
Garlic is a must for that aromatic base. Fresh garlic cloves are ideal, but in a pinch, garlic powder can do the job.
Bouillon cubes or chicken stock make for the base of this soup. If you’re aiming for a vegetarian version, stick with vegetable stock, or if you want a deeper flavor, bone broth is a great alternative.
Butter is used to saute the leeks; olive or avocado oil works just as well as a dairy-free option.
Smoked paprika adds a subtle smokiness that pairs beautifully with the roasted cauliflower. If you want to lean into more traditional Polish flavors, a pinch of caraway seeds ties in nicely, but they’re entirely optional.
Lemon juice and fresh dill bring a nice contrast to this creamy soup. If you don’t have dill, fresh thyme, parsley or chives can work too.
For the finishing touch, sour cream gives the soup a creamy, tangy lift, but Greek yogurt or a swirl of heavy cream can also be used. Almond milk is a great dairy-free alternative.
The garnish – pretzel bun croutons, roasted sunflower seeds, pumpkin seeds, or slivered almonds will add a nice crunch. Dont forget about fresh herbs,
Equipment you will need
- Sheet pan
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife & cutting board
- Skillet
- Small bowl (optional)
- Immersion or regular blender
- Food processor
Top Tips
Roast for maximum flavor – roasting the cauliflower brings out its natural sweetness and adds a rich, nutty depth. Toss it with a little olive oil, salt, and smoked paprika for extra flavor before roasting. A golden-brown char = more flavor!
Don’t skip the leeks – they add a gentle sweetness that complements the cauliflower. Since they can trap dirt, slice them in half lengthwise and rinse well under running water before chopping.
Get the broth just right – use less broth at first. This keeps the soup from getting too thin. If you accidentally add too much, let it simmer uncovered to reduce and concentrate the flavors.
Brighten it up – don’t skip a splash of lemon juice at the end; it makes all the difference. It cuts through the richness and makes the flavors pop. If you don’t have lemon, a dash of white wine vinegar or apple cider vinegar works too.
Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, smoked paprika, caraway seeds, salt, and black pepper on a baking sheet.
- Spread them out in an even layer and roast for 25-30 minutes, flipping halfway, until golden and slightly crispy.
- In a large pot (or small skillet), melt 2 tbsp butter over medium heat.
- Add the leeks and sauté for 5 minutes until soft.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Transfer all to a soup pot. Add the diced potatoes, season with salt and black pepper, and pour in the broth.
- Bring to a boil, then reduce to a gentle simmer and cook for 10-15 minutes, or until the potatoes are fork-tender but still holding their shape.
- Stir in the roasted cauliflower and let it simmer for another 5 minutes so the flavors meld.
- Remove from heat and mix in sour cream.
- Taste and adjust seasoning as needed.
- Using an immersion blender, puree the soup to a desired creamy consistency.
- Ladle the soup into bowls and top with rye croutons and toasted sunflower seeds.
- Garnish with fresh dill, a drizzle of dill oil, roasted sunflower seeds, and feta cheese (optional).
Best ways to enjoy this soup
With a side of bread – serve it with buttery rye bread or a crusty sourdough loaf.
As part of a meal – enjoy it alongside a hearty salad.
Add more protein – toss in crispy bacon, smoked salmon, or shredded chicken.
Add toppings – parmesan cheese, green onion, or lemon zest.
Make it your own – add red pepper flakes or a drizzle of chili oil. Swirl in more sour cream, Greek yogurt, or a touch of heavy cream. Double up on those toasted sunflower seeds, or swap in crispy chickpeas.
You may also like:
Storage instructions, reheating
Storing
- Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep well for 3–4 days in the fridge.
- Freezer: Store it in freezer-safe containers or zip-top bags for up to 3 months. If freezing, leave a little space at the top for expansion.
Reheating
- Stovetop: Warm the soup over medium heat, stirring occasionally. If it has thickened, add a splash of broth or water to loosen it up.
- Microwave: Reheat in 30-second intervals, stirring between each, until heated through.
- From Frozen: Thaw overnight in the fridge, then reheat as above. If in a rush, warm it gently over low heat on the stovetop, adding a little broth if needed.
Pro Tip:
If you’ve added croutons or sunflower seeds, store them separately so they stay crispy—add them back just before serving!
Creamy Roasted Cauliflower Potato Soup
Equipment
- sheet pan
- Large soup pot or Dutch oven
- Chef's knife & cutting board
- skillet
- immersion blender
Ingredients
- 1 large head of cauliflower
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp caraway seeds
- 2 tbsp butter
- 1 large leek
- 2 garlic cloves
- 3 medium Yukon Gold potatoes
- 4 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup sour cream
- 2 tbsp fresh dill
- Juice of 1/2 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Clean the cauliflower and cut it into bite-size florets.
- Toss the cauliflower florets with olive oil, smoked paprika, caraway seeds, salt, and black pepper on a baking sheet.
- Spread them out in an even layer and roast for 25-30 minutes, flipping halfway, until golden and slightly crispy.
- If using bouillon cubes, dissolve them in 4 cups of hot water. Set aside.
- In a large pot or skillet, melt 2 tbsp butter over medium heat.
- Clean and slice the leeks. Add them to the skillet and sauté for 5 minutes until soft.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Wash, peel, and dice the potatoes. Add them to the soup pot, season with salt and black pepper, and pour in the broth.
- Bring to a boil, then reduce to a gentle simmer and cook for 10-15 minutes, or until the potatoes are fork-tender but still holding their shape.
- Stir in the roasted cauliflower and let it simmer for another 5 minutes so the flavors meld.
- Remove from heat and mix in sour cream,
- Taste and adjust seasoning as needed.
- Using an immersion blender, puree the soup to a desired consistency.
- Ladle the soup into bowls and top with croutons and toasted sunflower seeds.
- Garnish with a bit more fresh dill and a drizzle of olive oil (optional).
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
This Creamy Cauliflower Potato Soup proves that simple ingredients can create deep, satisfying flavors. Combining caramelized, roasted cauliflower, tender potatoes, and crispy toppings makes every spoonful satisfying, especially on chilly days. You will want to make a double batch!
Whether you enjoy it as a light meal with crusty bread or pair it with a heartier dish, this soup is comforting, versatile, and easy to make ahead.
FAQ
Can I make this Cauliflower Potato soup vegan?
Absolutely! Swap butter for olive oil, use vegetable broth instead of chicken broth and replace sour cream with coconut milk or plant-based yogurt. The flavor will still be rich and delicious!
How do I make it creamier without blending?
If you don’t want to blend the soup but still want a creamy touch, stir in a spoonful of sour cream, Greek yogurt, or heavy cream at the end. It’ll add richness without changing the chunky texture!
What can I use instead of dill?
Dill gives the soup a fresh, herby flavor, but if you’re out of it, try parsley, fresh thyme, or chives. Each will bring a slightly different but equally delicious twist.
