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spoon in a bowl of soup

Creamy Roasted Cauliflower Potato Soup

Sylwia Vaclavek
Roasted, caramelized cauliflower, creamy potatoes, and rich broth, this Creamy Cauliflower Potato Soup is anything but boring.
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Prep Time 15 minutes
Cook Time 15 minutes
Roasting 20 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4
Calories 307 kcal

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

Roast for maximum flavor - roasting the cauliflower brings out its natural sweetness and adds a rich, nutty depth. 
Clean the leeks - they trap a lot of dirt. Slice them in half lengthwise and rinse well under running water before chopping.
Crispy Toppings = Major Upgrade; don't skip on them.

Nutrition

Serving: 1.5cupsCalories: 307kcalCarbohydrates: 35gProtein: 8gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 28mgSodium: 1268mgPotassium: 1089mgFiber: 6gSugar: 6gVitamin A: 784IUVitamin C: 98mgCalcium: 92mgIron: 2mg
Keyword cauliflower, cauliflower soup, soup
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