This roasted cauliflower potato soup is the ultimate warm and cozy meal. It’s incredibly delicious, creamy, and healthy. The potatoes and cauliflower are roasted to perfection! Parmesan cheese and a hint of smoked paprika take this soup to another level – it’s sure to become your family favorite!
We’ve had some cold, windy days here at the beach this past week. Brrr… And I’ve been craving something super cozy, creamy, and satisfying (but still healthy, of course). This is IT! I can’t even tell you how much I love this soup… When I discovered how insanely delicious roasted veggies can be blended up in a soup, let’s just say we’ve eaten a lot of cauliflower and potatoes in this house!
In other news, a week ago, Caleb started our MAJOR home renovations. And things are getting pretty serious in our soon-to-be cozy little house. It’s basically like a construction zone right now. I know it will come out a dream home in the end. And I anticipate the day. Meanwhile… me and baby have been cooking it up in the kitchen all weekend long. Soups, of course, to keep warm and cozy on those cold nights.
Important note – you don’t even have to like cauliflower to LOVE this soup. You’ll just have to trust me on this. It’s so good, I can no longer make plain potato soup anymore… How can you when you can add all the crispy cauli deliciousness and get a considerable boost of nutrition? Cauliflower is indeed one of the healthiest foods on the planet.
Make a double batch, then pile on ALL the toppings – bacon, green onion, parmesan! It’s just dreamy…
What you will need
- Cauliflower – get a nice medium sized head
- Russet potatoes – my favorite for this soup. Red potatoes are also delicious.
- Onion – sweet Vidalia
- Garlic cloves – fresh and whole
- Olive oil or avocado oil
- Evaporated milk -in the canned section. You can use 2%. It makes the soup creamy but not heavy, so I prefer it over heavy cream or half and half.
- Chicken broth – I use low sodium
- Parmesan – this is a key ingredient. It pairs beautifully with the roast-iness of the veggies
- Smoked paprika – Paprika just makes everything better
- Toppings – bacon , green onions, etc. More Parm… All the good stuff!
How to make the Best Cauliflower Potato Soup
Start by roasting all those veggies. Preheat your oven to 425°F and while you wait wash, dry, and cut the ‘taters into smaller chunks. I like to scrub the skins since you’ll be leaving the skins on. You can also totally peel your potatoes if you prefer, but it tastes wonderful as is…
Cut your cauli into medium pieces… Not too small since you don’t want them to burn. Grease a baking sheet and plop everything on it. Don’t forget your garlic cloves! Those will roast nicely… Now drizzle some oil, sprinkle everything generously with salt and pepper, and mix around with your hands to coat…
Bake for about 30-35 minutes or until nice and tender. So yummy! It’s hard not to sneak a few pieces…
While your veggies are baking, heat a large soup pot over medium/medium high heat and drizzle some oil. Throw in sweet onions and cook, stirring occasionally, for 7-8 minutes or until you start seeing that beautiful gold color and they begin to smell amazing…
Add your broth and then evaporated milk…
Now, put all that roasted goodness into the pot, along with the paprika. Bring the heat up and let it simmer away for roughly ten to fifteen minutes…
Take that pot off the heat and let it cool slightly if you want. We are going to blend it using a stick or immersion blender so be VERY VERY careful since it’s hot. If you don’t have a stick blender, just transfer soup to your regular blender, and blend in batches.
Once it’s nice and creamy, you may add more salt to taste and, finally, ALL that delicious Parmesan. Stir to melt… Top each bowl with green onion, bacon, and more cheese for the ultimate comfort meal.
Important Tips for Success
- If the soup is coming out a bit thicker than you like, feel free to add extra broth after pureeing it.
- You may also need to add a little broth to the soup the next day, when reheating.
- Roasting your veggies is key in this recipe – don’t skip this step. The Parmesan will tie everything together wonderfully!
Other soups you might love
- French Onion – dreamy flavor and perfect cheesiness.
- Easy Slow Cooker Chili – hearty and delicious. A family favorite
Can I freeze cauliflower potato soup?
Once you’ve made a big batch of soup, it keeps well in the fridge for up to 4 days. Store in an airtight container and reheat gently. Avoid boiling it after it’s been refrigerated, for the best texture. Feel free to add a splash of broth or milk to thin it out if needed.
If you know you won’t be able to eat it all, you might be wondering if you can freeze the soup. This one, unfortunately, is not the most freezer friendly dish since it has potatoes and dairy. Freezing and reheating may result in a slightly undesirable texture. Reheating gently and avoiding overheating the soup can help with that, if you do decide to freeze it.
I would love to hear from you! Let me know what you think in the comments section 😊 Feel free to give it a rating, as well, if you make it.
Roasted Cauliflower Potato Soup with Parmesan
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Roasted cauliflower potato soup is the ultimate warm and cozy meal. It’s incredibly delicious, creamy, and healthy. The potatoes and cauliflower are roasted to perfection. Parmesan cheese and a hint of smoked paprika take this soup to another level – it’s sure to become a family favorite!
Ingredients
- 1 medium head cauliflower, cut into small/medium florets
- 1.5 lb russet potatoes, chopped into 1.5″ pieces
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 medium sweet onion, diced
- 5 cups low sodium chicken broth
- 12 oz can evaporated milk
- 1/2 tsp smoked paprika
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 2 chopped green onions (optional)
- 4 pieces of bacon, cooked and crumbled (optional)
Instructions
- Preheat oven to 425°F. Place potato pieces, cauliflower, and garlic in a single layer on a greased baking sheet. Drizzle with olive oil and season with salt and pepper. Roast everything for about 30-35 min, stirring half way through, until very tender.
- In a medium pot, drizzle a tablespoon of oil over medium-high heat and add onion. Saute until soft and beginning to get gold, about 7 minutes. Add in chicken broth and evaporated milk.
- Once the veggies are cooked, place all into the pot. Add smoked paprika. Cook over medium-high heat until it comes to a simmer, stirring occasionally. Reduce heat to low and simmer for 10 minutes.
- Remove soup from heat and very carefully blend using an immersion blender. This can be dangerous since the soup is extremely hot, so use caution. You can let the soup cool slightly before blending. Alternatively, transfer soup to a blender and blend in batches.
- Whisk in Parmesan until melted. Taste and season with more salt and pepper, if desired.
- Garnish with chopped green onion and bacon. Enjoy with some freshly baked bread and a simple salad.
Notes
If the soup is coming out a bit thicker than you like, feel free to add extra broth after pureeing it.
You may need to add a little broth to the soup the next day, when reheating.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup, Main Course
- Method: Baking, Stove-top
- Cuisine: American
We had this tonight for dinner with garlic bread. It was enhanced with the smoked paprika. Hearty, tasty, filling–delicious! Saving the rest of it for a quick meal before church Wednesday night.
Thank you so much!! I’m so glad you liked it 😊 Garlic bread sounds perfect with it, yumm!
Delicious recipe! I put my cauli and potatoes in the air fryer to cut down the prep time…worked perfectly! A hearty soup in under 30 minutes!
Wow that’s a great idea!! Yumm! I’m so glad you liked it 😊♥️