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Creamy Roasted Cauliflower Soup with Potatoes

4.69 from 29 reader reviews
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6
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Ingredients

Soup

  • 1 large head of cauliflower
  • 1 lb yukon gold potatoes, scrubbed
  • 2 medium yellow onions, papery skin removed
  • 1-2 tablespoons fresh rosemary leaves
  • 3 tablespoons olive oil
  • 1 head garlic, top ⅓ cut off
  • sea salt and ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 5-6 cups vegetable stock

To Serve (optional)

  • more olive oil
  • croutons
  • toasted and chopped nuts
  • chopped leafy herbs
  • balsamic reduction
  • squeezes of lemon
  • more ground black pepper

Instructions

  • Preheat the oven to 400°F.
  • Remove the core from the cauliflower and chop it into rough florets. Place the florets onto a large baking sheet.
  • Chop the potatoes into pieces about half the size of the cauliflower florets and toss them onto the baking sheet as well.
  • Chop the onions into rough 1-2 inch pieces and toss them onto the baking sheet. It doesn't matter if the onion layers stick to each other.
  • Sprinkle the rosemary leaves over the vegetables. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, rosemary, and seasoning.
  • Place the garlic head in a piece of foil. Drizzle the top with olive oil and then wrap the foil tightly around the head. Nestle the garlic foil packet amongst the veg on the baking sheet.
  • Roast vegetables for about an hour, flipping and tossing them here and there with a spatula/spoon to promote even browning. You should have deep caramelization. When done, remove the from the oven and set aside the garlic foil packet. Pour the lemon juice over the hot vegetables (I just drop the lemon half into the warm pan when I'm done so that it can release some oil too). Using your spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.
  • Once the vegetables are cool enough for you to handle, add a portion of them to an upright blender along with some vegetable stock. Remove the roasted garlic from the foil and squeeze all of the roasted cloves into the blender as well. Keep doing this in batches until you've blended everything up. Transfer the blended soup to a large pot. Heat the large pot over medium heat until it comes to a boil. Add more stock or water to thin the soup if necessary and adjust seasoning to taste (more lemon, salt, pepper etc). Serve hot with optional garnishes.

Equipment

Recipe Notes

  • It's important to give the vegetables space to properly brown and caramelize. Use two baking sheets if necessary!
  • The base ingredients of the soup are so simple, so I really recommend a flavorful homemade vegetable stock here.
Creamy and delicious, this vegan cauliflower soup features roasted cauliflower, potatoes, lemon, garlic, and rosemary. Simple to make, super satisfying, and absolutely delicious. Make a big batch of this plant-based soup to enjoy all week long! Plus, this soup requires no nuts or beans and is naturally creamy.