Creamy Cauliflower Soup with Roasted Potatoes

Cauliflower season is coming to an end, so I decided to celebrate this versatile vegetable with a delicious soup! I love to make all types of soups because they are so flavorful and easy to play with, depending on what you have laying around your fridge and pantry. My husband, however, is partial to cream-based soups, especially if they include potatoes in some way, shape, or form. I like soups with lots of texture, so I thought of a way that I could satisfy both of our soup preferences. The nice thing about cauliflower is that it contains a ton of vitamin C (91.5% of your daily needs in just 1 cup), fiber, and as with broccoli and other leafy vegetables, it contains a high percentage of sulforaphane, which may help to prevent certain types of cancer, as well as other organic compounds that can help the liver to rid itself of toxic substances. Who knew that such a simple looking vegetable could be so beneficial? April is supposed to be the best month for cauliflower, so go to your local grocery store or farmer’s market to pick some up! Cauliflower is also delicious roasted or steamed with some garlic and a bit of butter or olive oil.

Anyway, on to the actual soup: it was fantastic. It was hearty and silky, as well as intensely flavorful, thanks to the garlic and onions. Everything added to the soup was meant to compliment the cauliflower and I think it turned out beautifully. I diced some potatoes and roasted them in the oven with olive oil, balsamic vinegar, salt, pepper, and cayenne pepper and added them to the soup just as it was finished. The added texture really made this soup stand out, and it also won over my husband. To the average diner, it would be a surprise to find out that this soup was made with cauliflower and not entirely potatoes! The texture is extremely similar, as is the taste, and your belly will be full and happy after a bowlful. This is a great alternative to a cheesy potato soup, and there isn’t even any cheese in it! The color is from the vegetable stock that I used in the recipe. If you’re looking to cut back on meat but are worried about being able to fill up on veggies, this a great meal to start with.

Creamy Cauliflower Soup with Roasted Potatoes
The ingredients.

Creamy Cauliflower Soup with Roasted Potatoes
Start by peeling and dicing your potatoes into tiny, evenly sized bits (about 3/4 inch squares). Brush with olive oil and balsamic vinegar, then sprinkle with salt, pepper, and cayenne pepper. Roast in the oven at 400 degree F for 15-20 minutes, until tender and lightly golden. Set aside, it doesn’t matter if they cool, as you’ll heat them up again when they are added to the soup.

Creamy Cauliflower Soup with Roasted Potatoes
In a large pot, heat 3 tablespoons of olive oil and saute the sliced onions for 5 minutes. Add in the garlic and saute for another minute or so, until fragrant. Add in the flour and stir to combine.

Creamy Cauliflower Soup with Roasted Potatoes
Add in the vegetable stock, stir, and bring to a light boil.

Creamy Cauliflower Soup with Roasted Potatoes
Wash and chop your cauliflower, then pat to remove any excess water.

Creamy Cauliflower Soup with Roasted Potatoes
Add the cauliflower to the pot and reduce the heat to a simmer. Cook for 15 minutes or so, until the cauliflower is tender, stirring every so often.

Creamy Cauliflower Soup with Roasted Potatoes
Puree your soup in batches in a food processor or blender. Again, in batches, push the pureed soup through a mesh strainer into the same pot (or a new pot). Discard whatever is left over in the strainer.

Creamy Cauliflower Soup with Roasted Potatoes
Place the soup over medium-low heat and stir. Add in half of the heavy cream and stir again.

Creamy Cauliflower Soup with Roasted Potatoes
Place an egg in a small bowl and add in the rest of the heavy cream.

Creamy Cauliflower Soup with Roasted Potatoes
Add in a big spoonful or two of the warmed soup and whisk with the egg and cream until combined. This will temper the egg so it doesn’t scramble when you add it to the soup.

Creamy Cauliflower Soup with Roasted Potatoes
Add in the tempered egg and cream mixture, then add in the majority of your roasted potatoes, saving a few for a garnish.

Creamy Cauliflower Soup with Roasted Potatoes
Melt the remaining butter in a small sauce pan, and cook over medium heat until browned (it will have a nutty smell and be lightly golden). Stir often so it doesn’t burn.

Creamy Cauliflower Soup with Roasted Potatoes
Sprinkle the remaining potatoes over the soup and drizzle a bit of browned butter over that. Serve and enjoy!

Creamy Cauliflower Soup with Roasted Potatoes
Serves: 3-4
  • 4-5 potatoes, peeled and diced into ¾ inch bite-sized squares
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1-2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper!
  • 1 head cauliflower, cleaned and chopped roughly
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, sliced thinly
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth or stock
  • ¼ cup heavy cream
  • ¼ cup milk
  • 1 egg yolk
  1. Preheat your oven to 400 degrees F. Peel and dice your potatoes, then brush with the olive oil and balsamic vinegar. Sprinkle with the combined salt, pepper, and cayenne pepper. Roast in the oven for 15-20 minutes, until tender and lightly golden. Set aside to use in the soup (don't worry if they cool a bit, as they'll be warmed up again when added to the soup).
  2. Wash the cauliflower and remove the leaves and stem, then roughly chop. In a large pot, heat 3 tablespoons of olive oil over medium heat, then Add the sliced onions and saute for 5 minutes. Add in the minced garlic and saute for another minute. Add in the two tablespoons of flour and stir together. Whisk in the vegetable broth and bring to a light boil.
  3. Add in the chopped cauliflower and lower the heat to a simmer. Cook for 15 minutes or so, until the cauliflower is fork-tender. In batches, puree the soup in a blender or food processor. Strain through a mesh sieve and return to the pot.
  4. Return the heat to medium-low and stir the soup. Add in the ¼ cup of heavy cream and stir again. Add more broth if it's too thick (I didn't need to add more). In a small bowl, place the egg yolk and the ¼ cup milk. Whisk together, then add in one or two big spoonfuls of the soup, then whisk again. This will temper the egg so it doesn't scramble when added to the pot. Add to the soup and stir to combine.
  5. Add the potatoes (reserving a small amount for garnish) to the soup, taste and adjust the seasonings as needed, then ladle into three or four bowls, depending on how hungry you are. Sprinkle with the remaining potatoes, and enjoy! Serves 3-4.


43 Responses

  1. Memoria says:

    Wow, I’m not crazy about cauliflower, but this dish looks fabulous!!

  2. Chef Tony says:

    A tip for adding stocks or broths to soups is heating it up to a high simmer and then adding slowly. This really does help in incorporation.

  3. tigerfish says:

    Cauliflower is one of my favorites! They are hardy and can be roasted with spices. Yum.

  4. […] Creamy Cauliflower Soup with Roasted Potatoes – April 27, 2010 […]

  5. Megan says:

    ooh! This looks so good + I had no idea that cauliflower had vitamin C. I need to use it more, for sure.

  6. Mom says:

    Yes cauliflower does mimic potatoes. You can actually mash it and make a fake whipped or mashed potatoes without the guilt. Do you remember when I made them?

  7. Jen says:

    Awesome! I’ll have to make this as soon as I’m finished my final and paper. Cauliflower is one of those veggies that can either be incredibly flavorful or incredibly bland. My cousin and I picked up a blend of different colored cauliflower from the farmer’s market last summer as well as a chunk of smoked gouda. We made an amazing cauliflower and gouda sauce bake. It had a great blend of spices.

  8. Ben says:

    Sounds yummy. Definite bookmark. Your comment reminds me of the time the cafeteria at work offered a “low carb potato salad” which puzzled me (for obvious reasons). It was a cauliflower salad.

  9. Meridith says:

    Your soup looks and sounds terrific! I love cauliflower so I definitely want to try it. However, I’m a little sketched out by the egg. I’ve never heard of using egg in a soup like this. I might try making the soup without it.

    • Sydney says:

      Merdith: The egg cooks with the heat from the soup and it creates a lovely creamy texture; I even ate this for leftovers and it was great. Don’t worry about the egg!

  10. Jen says:

    Yea, it comes in orange, spring green and purple as well, which is very weird, but it tastes good! I don’t know about the health claims in this, but there is a good picture of them.

  11. Jill Anderson says:

    I read this post this morning and haven’t stopped thinking about it all day. Tomorrow – I’m going grocery shopping so I can make it for dinner. My family is out of town so I’ll have it all to myself! Woo hoo. Thank you.

  12. genevieve says:

    this looks absolutely delicious! i made your asparagus soup, and hub loved it, so i think this one will be a success too! thanks for sharing sydney! :)

    • Sydney says:

      Genevieve: I’m glad you liked the asparagus soup! This one has a similar texture, with a bit of a kick from the added potatoes. Thanks for visiting my site!

  13. Tina says:

    WOW,this soup is calling my name ….Can you hear it ? Maybe I can get my husband to eat cauliflower ,if not more for me !!!!!!!!!!!

  14. Dana says:

    I’m with your husband on this one, creamy soups with potatoes are the way to go. This one looks really interesting, I’ve never had cauliflower in soup before.

  15. Kirsten says:

    My kind of soup! I can’t wait to make it!

  16. Jinny says:

    This was delicious! I commented on your livejournal post about loving all of the picture directions you have, but had to comment again to say it was amaaaazing. The potatoes were good enough even on their own! :) Thanks for the great recipe!

  17. Angela Mears says:

    Garlic, onions, and potato in a soup? I’m sold. You’ve sold me. Looks divine.

  18. Valerie Schirmer says:

    Sydney, Hey! Not sure if you would remember me….Steve Penrod’s mom. Love your website…great stuff! Just starting a cookbook and I have some ? that you may be able to help me with….mostly about your wonderful photos! I am a photography idiot, but I am learning quickly. I have a canon T2i, and my pics are pretty good so far but not really that quality….any tips? BTW you look fabulous! Beautiful wedding!

    • Sydney says:

      Valerie: Of course I remember you! I hope that you’re doing well! That’s awesome that you’re writing a cookbook! Please let me know when it’s done. As far as your question, I honestly am no photography guru; I’m just using a Canon Powershot A640. I hope that one day I’ll be able to get a DSLR, but for now, I do what I can with my point and shoot and try to use as much natural lighting as I possibly can.

  19. Deanna says:

    This soup kind of reminds me of a cauliflower gratin. I would love to try it, but temperatures have been hovering around 80 in my part of the world. Its too hot for a cream based soup.

    • Sydney says:

      Deanna: Same here. It’s supposed to be cooler this weekend, though, thankfully. I hope you save it for winter if it doesn’t cool down!

  20. Leana says:

    This was a great soup. I totally left off the cream, and used skim milk instead which didn’t seem to inhibit the soup at all. Also, because this was for my grandpa who is a cheese fanatic, we sprinkled a little grated Parmesan on as a garnish at the end, which worked really well with the soup and potatoes.

  21. Veronica says:

    WOW! I made this tonight and… WOW!!! I didn’t strain the soup (lazy) and I added a handful of fresh grated Parmesan to the pot at the end. Just… WOW (I know, I sound like The Continental). Thanks for the recipe!

  22. Autumn says:

    Yum yum, this was SOOO good!

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