Roasted cauliflower and potato soup

A very easy and tasty soup that is perfect for using up onions and potatoes that might be lurking in the cupboards.

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Cauliflower is, for me, an under-rated vegetable and it makes the most wonderful soup. If you are not convinced, try this soup……

Our allotment cauliflowers, onions and potatoes are at the stage of being picked, so making a dish from almost entirely home-grown ingredients, with vegetables in season is always a bonus. Not to mention being very economical.

Roasted vegetables

I have been a fan of roasted vegetables for decades; the roasting really intensifies the flavour and is totally fuss-free.

Roasted cauliflower is up there with the very best of the roasted vegetables: second only to roasted garlic in my book. It takes on a nutty flavour, without any of the “chalkiness” that people who claim not to like cauliflower complain about. And used as the key ingredient to a soup such as this, you have the most delicious soup.

Update- July 2018

Weirdly I have found I lost most of this original post from a few years ago, so I am returning to this now. But every cloud and all that, for this has given me inspiration for tonight’s supper!

This recipe is an adaptation of a recipe in the fabulous blog Mother Would Know that I used as one of my Secret Recipe Club assignments. Laura’s original recipe is here.

Recipe: roasted cauliflower and potato soup – serves 4 generously

  • 1 large head of cauliflower, cut into florets
  • 1 large onion, cut into rough chunks
  • 2 medium potatoes, peeled and cut into smallish chunks
  • a few tablespoons of olive oil
  • about 1.5 litres vegetable stock
  • 1-2 teaspoons of salt
  • freshly ground black pepper
  • freshly chopped chives

(1) Pre-heat the oven to 190C(fan). Cut the cauliflower into florets and the onion into chunks, of roughly the same size. Place on a solid baking tray and drizzle over the oil, some salt and a grinding of the pepper. Mix well: this is easiest done with your hands. Spread the cauliflower and onion out so they are evenly spaced and the heat can get all around the vegetables.

(2) Roast for about 30 minutes in the centre of the oven before adding the potatoes, mixing them well. Spread them out gently. Place back in the oven and bake for a further 30 minutes: by which time the vegetables will have taken on a golden-brown tinge, with a few darker pieces (don’t worry: they are not burnt and they add a wonderful flavour).

(3) Pop the roasted vegetables into a large pan and add most of the stock along with the rest of the salt. Bring to a gentle simmer. Blend using a hand-held blender stick (which is the easiest way) – alternatively, ladle the mixture into a liquidiser in batches, blitzing until you have a smooth texture, returning the the pan once this has been done.

(4) Add more stock if you want the soup to be runnier- this is purely down to personal choice. Taste, and adjust the seasoning if necessary.


Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

27 thoughts on “Roasted cauliflower and potato soup”

  1. Once the weather cools, I will be back to making soups, and this one seems perfect, comfort food at its best!

    Great choice for your assignment this month….


  2. If I can keep from eating all the cauliflower when I roast it, I will have to try this dish soon. I know, I could always roast two heads, then just snack on one of them. Great choice.


  3. Cauliflower is the new black as far as I am concerned, and I use it in LOTS of recipes! This looks totally delicious and I have bookmarked it!


    1. Yes I agree totally Karen. Sadly it is such an under-rated vegetable – and quite needlessly! This is definitely a soup to return to time and time again


  4. Yes great plan. Usually I have no joy whatsover with cauliflower – an elusive veg to grow for me, but this year they have worked and are begging to be used. hooray!


  5. I tend to think of soup as a cold weather dish, but it really does make sense to use what is fresh and in season. I am sitting here wondering why I have not tried roasted cauliflower yet. And this soup just looks absolutely amazing. I’m definitely going to have to try it.


  6. Roasting!!! I totally agree – it’s what would have sold me on this recipe too!! And I love the look of those croutons – absolutely perfect. Thanks for such a wonderful post this month!! Great job!


  7. I am just like Sid. I have to double the cauli when I roast it because half goes down the hatch immediately, before being used in the recipe. Gorgeous soup! Wonderful SRC pick!

    Liked by 1 person

  8. If it wasn’t so hot I would make this soup tonight. It looks marvelous, especially with those croutons on top. Yum. yum! Definitely saving for when the Fall temperatures arrive.


    1. I am sure you will enjoy it when you make it.

      I’ve made it a few times now, including a thicker version as a great sauce for seared scallops, topped with crispy bacon


  9. Philip, I am beyond honored at the way you’ve elevated my simple soup with your personal touches. Your post is also incredible – the descriptions make me blush and the photography makes me swoon – so I’m barely fit to finish this comment. xoxo Laura


  10. Tried, tested and FULLY approved! Agree with those who suggested roasting double the quantity of cauliflower. It’s great to nibble on!


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