The days are getting colder and the the clock just fell back an hour this weekend. One thing is for sure and that is we are heading into the rut of winter. Soup is another sure thing to comfort us in this time and this roasted potato and cauliflower soup does it.
Believe me when I tell you that this is probably as easy as it gets for soup. This soup was inspired by Panera’s potato soup which I like but wanted to cut down on the starchiness. That is where the cauliflower comes in and you wouldn’t even know there was cauliflower in this.
The beautiful thing about cauliflower is that it might be a bland vegetable but that is its strength. You can flavor it in so many ways to replicate the flavors of some of your favorite dishes.
This recipe actively comes together in about 15 minutes besides roasting the ingredients. Roasting the potatoes, cauliflower, onions and garlic gives it an additional depth of flavor and satisfaction.
Once the roasted ingredients are done, they are thrown into simmering chicken broth and blended with an immersion blender. Just save about a fourth of the roasted ingredients to add some texture to the soup before blending away. Once that is done add in some cream cheese and spices and stir until the cheese melts in the soup.
Get creative with your toppings by adding bacon bits, chives, cheese, black pepper and more.
Roasted Potato and Cauliflower Soup
- 1 cauliflower head
- 4-5 russet potatoes (medium)
- 8 oz 1/3 less fat cream cheese
- 1 onion (small)
- 3 cloves garlic
- 6 cups chicken broth
- salt and pepper
- 4 tbsp olive oil (extra virgin)
- cheddar cheese (optional)
- turkey bacon (optional)
Preheat oven to 425°. While the oven preheats, wash the cauliflower and cut into florets. Wash and peel the potatoes and cut into medium cubes. Cut the onion in half and then quarter it. Peel the garlic cloves.
Add the cauliflower florets, potatoes, onion and garlic to a sheet tray. Season with salt and pepper, drizzle with the olive oil and rub it in. Roast in the oven for 30 minutes without flipping.
White the veggies and potatoes are roasting, gently heat up the chicken broth in a dutch oven or pot to a slight boil. Once the potatoes, cauliflower, onions and garlic are done, reserve about a 1/4 of the potatoes and cauliflower. Add the rest to the broth.
Season with salt and pepper and use the immersion blender to blend the contents in the dutch oven or pot until smooth. Cut the cream cheese into cubes and add it to the dutch oven or pot, stir until it melts. You can also use the immersion blender to carefully blend it in as well.
Roughly chop the reserved potatoes and cauliflower and add it into the dutch oven or pot. Serve immediately with toppings like cheddar, bacon and black pepper.
