This Cauliflower Potato Soup is packed with creamy potatoes, roasted cauliflower, and aromatic herbs and is an easy recipe that's perfect for chilly nights or meal prep. Ready in under an hour, this soup delivers rich flavor and a velvety texture without any dairy.
Soup is one of the simplest meals to make - start with aromatics like onions or garlic, toss in some veggies, and let the magic happen.
You see it happen over and over again in soups like Simple Red Lentil Soup, One-Pot Vegan Minestrone, and Vegetable Orzo Soup.
This Potato and Cauliflower Soup is no exception, blending creamy potatoes and roasted cauliflower into a rich, satisfying dish. It's just as easy as whipping up my Vegan Split Pea and Barley Soup or Vegan White Lasagna Soup, but with its own cozy vibe that makes you wonder why you don't make soup more often.
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Why You'll Love This Soup
- Creamy without cream: Potatoes and cauliflower blend into a naturally velvety texture-no dairy needed.
- One-pot wonder: Everything simmers in a single pot for easy prep and cleanup.
- Meal-prep friendly: Stores well in the fridge or freezer, so you've got ready-to-go comfort food.
- Family-friendly: Mild flavors and silky texture make it a hit with both adults and kids.
Ingredients
See the recipe card for quantities.
- Cauliflower: I usually use fresh cauliflower for this recipe, but chopping it can be messy. You can use pre-chopped or frozen cauliflower florets. This recipe is flexible, so about 5 cups of florets will work just as well.
- Potatoes: Yukon Gold potatoes are ideal for this soup due to their creamy texture and buttery flavor, enhancing the soup's richness. If you don't have them, russet, red, white, or fingerling potatoes are good substitutes.
- Herb Substitutes: Substitute fresh thyme and rosemary with 1 teaspoon each of dried thyme and rosemary.
Variations
- Throw in some spinach, kale, or Swiss chard during the last few minutes of cooking.
- Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
- Add 1 cup of coconut cream or cashew cream for a richer soup.
Instructions
If you like to see what you'll be doing, here are some pictures for you to peruse. See the recipe card for full instructions.
Step 1: Sauté onions on medium heat until they become translucent, about 4-5 minutes.
Step 2: Add the fresh thyme and rosemary to sauté them lightly.
Step 3: Add the diced potatoes and cauliflower to the pot. Sauté them for about 5 minutes, stirring occasionally.
Step 4: Add vegetable broth, bay leaves, salt, and black pepper to the pot. Cook for approximately 20 minutes.
Step 5: Transfer most of the soup to a blender to puree to your desired consistency. Leave some potatoes, cauliflower, and some broth in the pot for a chunkier soup.
Step 6: Pour the blended soup back into the pot.
Step 7: Add the lemon juice, along with the salt and pepper. Combine and taste. Adjust seasoning if necessary.
Step 8: Simmer on low for a few minutes until it is thoroughly heated through. Serve hot with your choice of toppings and crusty bread.
Top Tips
Only blend till just smooth! Potatoes can turn gummy if over-blended, but cauliflower balances things out and keeps the texture silky. Stick to the recipe ratio (don't add extra potatoes) and stop blending once it's creamy for the best results.
Leave a little cauliflower florets, potatoes, and broth without blending. Then, add the blended portion back and stir. Now you will have a chunky rustic soup.
If using a blender, let the soup cool slightly and vent the lid to release steam.
If you opt for an immersion blender, the soup won't turn out as silky as it would with a regular blender. It will have a bit more bite.
Serving Suggestions
- Pair with crusty bread, garlic knots, or warm flatbread for dipping
- Serve alongside a crisp, tangy salad like Mediterranean Cucumber Tomato Salad.
Toppings and Garnishes
I love to add toppings to my soups. For this soup, try these:
- roasted chickpea croutons
- small bits of roasted cauliflower and potatoes
- crispy fried onions
- fresh herbs like parsley or chives,
- a drizzle of olive oil or truffle oil
- homemade vegan bacon bits or store-bought bits
- green onions
- air fryer croutons
- smoky glazed mushrooms
Recipe FAQS
No, but if you peel them, you'll get a smooth, silky soup with no little flecks. If you don't peel them, you'll save time, keep extra fiber/nutrients, and still get creamy results-just expect a bit more texture and a rustic look.
Once it cools completely, transfer it to an airtight container and keep it in the fridge for 4-5 days. It also freezes well-just portion it into freezer-safe containers or bags, leaving a little room for expansion, and store for up to 3 months.
When you're ready to enjoy it again, reheat gently on the stovetop, adding a splash of broth or water if it has thickened. If you've stirred in coconut cream, oat cream, or cashew cream, don't worry if it firms up in the fridge-the soup will smooth right out once warmed.
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Cauliflower Potato Soup
Equipment
- Lodge cast iron pot (affiliate link)
- Vitamix blender (affiliate link)
Ingredients
- 3 tablespoons vegan butter
- 1 yellow onion chopped (~1 ½ cups /220 grams)
- 1 medium cauliflower head cut into florets (~ 600 grams)
- 4-5 large Yukon gold potatoes peeled* and roughly diced (~580 grams/~3 ½ to 4 cups)
- 3-4 cloves garlic minced
- 1 tablespoon fresh thyme substitute with 1 teaspoon of dried thyme
- 1 tablespoon fresh rosemary substitute with 1 teaspoon of dried rosemary
- 6 cups vegetable broth
- 1 bay leaf
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- optional: ½ -1 cup of full-fat coconut cream or sub with unsweetened oat cream or cashew cream
- for garnish: fresh chives, scallions, bacon bits, pumpkin seeds, parsley, croutons, or bacon bits
Instructions
- Sauté the base: In a large pot, melt the vegan butter over medium heat. Add the chopped onion and garlic and cook for 4-5 minutes, until it's soft and starting to turn golden.
- Add the herbs and veggies: Add the thyme and rosemary and stir for a minute. Then, add in the cauliflower florets, diced potatoes, and stir until everything is well combined. Cook for about 5 minutes.
- Simmer it down: Pour in the vegetable broth, bay leaf, and salt and pepper. Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes, or until the potatoes and cauliflower are fork-tender.
- Blend it smooth (but don't overdo it): Remove the bay leaf, then carefully transfer most of the soup into a blender. Leave some of the small bite-sized pieces of cauliflower, potatoes, and broth without blending in the pot for a rustic, slightly chunky finish. Blend just until creamy - over-blending potatoes can make the soup gummy. Work in batches if needed, venting the lid so steam can escape.
- Brighten & adjust: Stir in the lemon juice. Do not skip the lemon juice as it adds brightness to the soup. Adjust salt as needed.
- Optional step: For extra richness, swirl in ½-1 cup full-fat coconut cream, unsweetened oat cream, or cashew cream before serving. Adjust the salt and lemon juice to taste again.
- Serve & garnish: Ladle the soup into bowls and garnish with your choice of chives, scallions, pumpkin seeds, parsley, croutons, or smoky vegan bacon bits.
Lorain says
Amazing vegan cauliflower & potato soup! Rich, creamy, and super flavorful. A must-try for anyone, vegan or not. Loved it!
Regi Pearce says
Hey Lorain! So glad you loved it and you commented! Thank you!