Lincoln is like most 2 year olds in that he goes through picky eating phases, but if there’s one thing we can always count on him to eat, no matter what, it’s soup. It’s like he knew I was a Seinfeld fan from the womb.
Didn’t you always wonder what the crab bisque tasted like?
Anyway, it’s getting bitterly cold here which means I’m craving warm and cozy soup recipes like my Roasted Cauliflower and Potato Soup. This decadent, velvety soup recipe is chock full of good-for-you-ingredients and is low-fat, gluten and dairy-free, too!
Roasted cauliflower is simmered in broth with lightly caramelized onions and leeks, then blended until it has the texture of velvet. Creamy potatoes are simmered in the mixture until tender, then the whole thing is finished with a sprinkling of fresh dill and a drizzle of lemon juice. Unreal, you guys. So luxurious-tasting, and 100% GUILT FREE!
Start by sauting onion and leeks in extra virgin olive oil, seasoning with salt and pepper, over medium heat until lightly caramelized, about 10 minutes. You don’t want the vegetables too caramelized or the soup could taste sweet, but they should be very soft and tender. Add minced garlic then saute until fragrant, about 1 minute.
Meanwhile toss 6 cups cauliflower florets (about 1 medium-sized head,) with extra virgin olive oil, salt, and pepper then roast at 400 degrees for 20-30 minutes, or until the florets are lightly toasted. This is going to give the soup tons of roasty, toasty flavor.
Add the roasted cauliflower to the soup pot along with chicken broth and dried dill weed then simmer for 10 minutes. We’re using dried dill here vs fresh because delicate fresh dill would lose it’s flavor if boiled.
Next transfer the cauliflower, leeks, onions, and a little broth to a blender then blend until super smooth.
Like silk!!! I’m telling you, pureed cauliflower makes for the most velvety soup – you’d swear there’s tons of butter, cream, and flour in here but it’s all thanks to vegetahblessss. Can I get an AMEN!?
Bring the soup back up to a bubble then add diced Yukon Gold potatoes.
Place a lid on top, turn the heat down to medium-low, then simmer until the potatoes are tender, 8-10 minutes.
Last step is to stir in 1 teaspoon chopped fresh dill and a teeeeeeny tiny amount of fresh lemon juice. It really wakes this soup up! Start with a small squeeze then taste and add more if you need it.
Final step is to taste for salt and pepper levels, then you’re good to go. ALL THE SOUP FOR YOU – enjoy!
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Roasted Cauliflower and Potato Soup
Description
Roasted Cauliflower and Potato Soup is velvety smooth and decadent-tasting yet low-fat, gluten-free, and dairy-free!
Ingredients
- 3 Tablespoons extra virgin olive oil, divided
- 1 sweet onion, chopped
- 2 leeks, white and light green parts only, cut in half then thinly sliced
- salt and pepper
- 2 cloves garlic, minced
- 6 cups cauliflower florets (1 medium-sized head cauliflower)
- 5 cups gluten-free chicken broth
- 1/2 teaspoon dried dill weed
- 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
- 1 teaspoon minced fresh dill
- Squeeze fresh lemon juice
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
- Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, 10 minutes. Add garlic then saute until fragrant, 1 minute.
- Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Yum! This soup looks incredible and nowadays, cauliflower is one of my favorite types of vegetables to cook with!
Usually we are not big soup eaters, however, you have changed my mind with your recipe.
When you transfer the soup back to your pot to add the potatoes, do you add what was blended to the chicken broth that was left in the pot? Or do you discard that broth and only use what was blended? Looks delicious!
Good question! You stir the puree into the remaining broth in the pot – it’ll come back together really quickly.
Oh wow! I cannot wait to try this soup!! I love cauliflower so much, but definitely get repetitive with the ways I make it! Thanks for a new suggestion!!
I love your red Dutch oven. Is it Lodge brand? I’m looking to add one to my collection.
It’s a Staub-brand pot!
This is my new favorite soup and so easy for the fabulous end result! Made this tonight….umm good! Thanks for sharing.
So glad to hear, Nicki! Thanks for the feedback! :)
Coincidentally I just read this article on Serious Eats: http://www.seriouseats.com/2015/12/in-praise-of-ugly-food.html
Post the sludge recipe :)
I whole-heartedly agree!! :D
I have 2 year old twins and I’m curious how Lincoln eats soup. Is he good enough with a spoon already or do you feed it to him?
I found some really deep spoons at Buy Buy Baby that seem to be working for him, and he wears one of those silicone bibs that has a big pouch on the bottom on soup night. Don’t get me wrong – it’s still a mess! Soup night is usually bath night. :)
This sounds SO good! Can’t wait to try it!
This looks good! I need a blender!!! ;-(
I’m with you – bring on the cozy, warm soups and stews! This is officially happening tomorrow night.
I must have left my potatoes to big cause they took a lot longer than 8-10 minutes to cook. Oops! Delicious anyway
This looks incredibly tasty! I can’t wait to try this during the winter! I just wanted to give you a heads up that Pinterest isn’t letting me pin this recipe because they say the link may lead to spam. :/
Thank you, Julia! It should be all fixed up now, but let me know if you’re still having issues with your pins!
Thanks for the great recipe! Have you tried freezing it before? Can I make a double batch and freeze?
I think this soup would freeze very well!
Oh my goodness roasted cauliflower WHERE have you been all my life???? Soup is cooking as I write this and I’m sure it will be delicious but I just couldn’t resist tasting the cauliflower!!! Hmmm seems I ate quite a bit of it too, couldn’t help myself :\ Love your site Kristin thanks from OZ for sharing all your recipes xx
I like adding a little 1/4 teaspoon coriander and 1/4 teaspoon cumin to add additional depth to the flavor profile of this soup.
Awesome base that I turned into a “use up everything that is going bad in my pantry” recipe. I also roasted asparagus and a tiny bit of broccoli to add to the puree, used sweet potatoes instead of Yukon, and added some spicy sausage for a little kick. I have to admit, the green tinge from the green veggies isn’t the most enticing, but it turned out to be absolutely delicious. Thanks!
I desperately want to make this but can’t stomach the $8 cauliflower in stores (low Canadian dollar plus Cali drought are not helping my cauliflower addiction!). Can’t wait to eventually try it!
Hi. This sounds delicious. . Are you able to email me the commercial recipe? I
Need to make soup for a church group tje more soup the merrier.. cant wait to try.
I am not a fan of dill – is there another herb you’d suggest in its place?
[…] Roasted Cauliflower and Potato Soup […]
Kristin I just made your Roadted Cauliflower and Potato Soup and it was Delicious!! I can’t have onions, leeks, and garlic … So I had to leave them out. You know what it didn’t matter! It still is super tasty!! I’ll make this as a first course the next time I have company over.
Thanks!
Hi Kristin. This honestly may be the best soup I’ve ever made. I added a half cup of white port during the last simmer and it was beautiful. Thanks so much for this awesome recipe.
Ahh, I’m so glad to hear it, Jason! Thanks so much for letting me know!
Have you tried it with vegetable broth (either homemade or canned) instead of the chicken broth? This would make it a wonderful plant-based recipe. Trying it today…I’ll let you know:)
I haven’t but that would be just fine!
It’s so good! Even my boyfriend, who isn’t a big fan of soups, really liked it. I’m going to save it to make it again. Thanks for sharing!
So glad to hear that, Caroline! Love when we can get someone to cross over to the soup side! ;)
[…] Roasted Cauliflower and Potato Soup (Cauliflower from the vegetable medley and substituting 1/2 of a red onion for the leeks and the russet potatoes for the Yukon Gold in the recipe) […]
[…] – w&o – Roasted Cauliflower and Potato Soup and rice […]
[…] Roasted Cauliflower and Potato Soup […]
Do you have any suggestions for adding protein? Would ham and/or bacon go well with this?
BOTH would be great, Tracie! I think ham would be great to add after a holiday or bacon as an everyday soup addition.
My hubby was having surgery to be followed by soft diet. He is diabetic with congestive heart failure, so very limited diet! I left out the salt, used roasted garlic and he loved it! And this is a man that didn’t really like soup. I am making a second pot of soup, before I go to work this morning – 45 minutes, start to finish! Thx so much!!
Hey! wanting to fix this soup tonight, but have one questions. Your recipe says to transfer cauliflower, leeks, and onions with a little broth into a blender. How do you get all the veggies into the blender with just some of the stock? Do you fish them out with a slotted spoon? or do you drain off the stock? Thanks!!
Yep, a slotted spoon works or sometimes I just use a ladle and drain a bit of the broth off the side before transferring.
Any idea how to calculate riced cauliflower (which I have on hand) instead of the head?
This soup was delicious! It had a creamy taste without any milk. My husband and I both loved it! Thank you for sharing.
I’m going to make this tonight as per your recipe, but if you still have the original including the cheese I’d be happy to receive it.
I made this soup for my gluten-free husband. I changed the chicken stock to vegetable stock since I’m a vegetarian. We both thought it was delicious! Definitely making this one again!
I’ve made it several times and passed it on to several friends.
Thank you so much, John – I appreciate that!
This is my go to soup for the weeks meal prep for lunches! It never disappoints! Any idea on the nutritional values?
Looks amazing! When you say to roast the cauliflower, is that a different process than just baking it? Do I have to turn on the broiler to get it browned?
I tried it and it turned out amazing!! I used just 4 cups of vegetable broth to make it vegan, and I added an extra cup of potatoes. Also, I used an immersion blender, which was super easy!