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 1Â 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.
Kathy 02.03.2021
This is delicious. It amazes me how creamy it is with the puréed cauliflower. Thank you for sharing this recipe.
Kristin 02.03.2021
I’m so glad you loved it, Kathy! Thanks for your recipe review and rating!
Leah 01.17.2019
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!
Leah 01.17.2019
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?
Amy 01.07.2019
This is my go to soup for the weeks meal prep for lunches! It never disappoints! Any idea on the nutritional values?
John Hostetler 07.02.2018
I’ve made it several times and passed it on to several friends.
Kristin 07.05.2018
Thank you so much, John – I appreciate that!
E. Wieronski 02.09.2018
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!
Rinat 01.22.2018
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.
Susan Moscato 12.10.2017
This soup was delicious! It had a creamy taste without any milk. My husband and I both loved it! Thank you for sharing.
Katie 11.02.2017
Any idea how to calculate riced cauliflower (which I have on hand) instead of the head?
Laura 10.26.2017
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!!
Kristin 10.26.2017
Yep, a slotted spoon works or sometimes I just use a ladle and drain a bit of the broth off the side before transferring.
Jo 10.18.2017
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!!
Tracie 08.22.2017
Do you have any suggestions for adding protein? Would ham and/or bacon go well with this?
Kristin 08.23.2017
BOTH would be great, Tracie! I think ham would be great to add after a holiday or bacon as an everyday soup addition.
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Caroline 12.02.2016
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!
Kristin 12.03.2016
So glad to hear that, Caroline! Love when we can get someone to cross over to the soup side! ;)
cyn 10.01.2016
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:)
Kristin 10.02.2016
I haven’t but that would be just fine!
Jason 04.06.2016
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.
Kristin 04.10.2016
Ahh, I’m so glad to hear it, Jason! Thanks so much for letting me know!
Jacquie Walsh 03.28.2016
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!
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