Roasted Cauliflower Potato Soup

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Roasted Cauliflower Potato Soup

This creamy Roasted Cauliflower Potato Soup combines the nutty flavors of roasted cauliflower with tender potatoes in a velvety, comforting soup. It's perfect for a cozy dinner or as a hearty side dish. Serve it with a side of crusty bread or a fresh green salad for a complete meal.
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Meal Type: Dinner, Sides, Soup
Special: 10 Ingredients or Less, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Oven
Ingredient: Cauliflower, Potatoes
Servings: 4
Ingredients
  • 2 medium russet or Yukon gold potatoes peeled & chopped (about 3 cups)
  • 1/2 head(s) cauliflower chopped into florets (4 - 5 cups)
  • 1 clove(s) garlic
  • 1/4 cup(s) red onion chopped
  • 3 tablespoon(s) olive oil (or use vegetable broth or water for an oil-free option)
  • salt & pepper to taste
  • 1 1/2 cup(s) vegetable broth
  • 4 tablespoon(s) coconut cream or substitute with 1/4 cup(s) cashew cream or 1/4 cup(s) unsweetened non-dairy milk)
  • 1 teaspoon(s) fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)
US Customary - Metric
Instructions
  • Preheat the Oven: Set your oven to 400ยฐF (200ยฐC).
  • Roast the Vegetables: In a baking dish, combine the potatoes, cauliflower, garlic, red onion, olive oil, salt, and pepper. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the vegetables are tender and slightly caramelized.
  • Blend the Soup: Transfer the roasted vegetables to a blender. Add the hot vegetable broth and blend until smooth.
  • Serve: Pour the soup into bowls. Top with a dollop of coconut cream (or chosen substitute) and garnish with fresh thyme leaves.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. This soup can also be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Notes
Oil-Free Option: Omit the oil and use vegetable broth or water for roasting.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 252kcal | Carbohydrates: 26g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 382mg | Potassium: 733mg | Fiber: 4g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 58mg | Calcium: 36mg | Iron: 2mg
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