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

Units Scale

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)

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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