Roasted Cauliflower And Potato Soup
A velvety, comforting soup made with deeply roasted vegetables for incredible flavor. It's creamy without a drop of cream, thanks to yellow potatoes and a special savory twist.
Equipment
- Large sheet pan
- Parchment Paper
- Blender or immersion blender
- Large pot or Dutch oven
- Small skillet (for garnish)
Ingredients
- 1 head of cauliflower, cut into florets
- 4 cups yellow potatoes, diced
- 1 head of garlic
- Olive oil for drizzling
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 3 cups vegetable broth
- Chopped chives, for serving
Instructions
Prep the Sheet Pan
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Spread the cauliflower florets and diced potatoes across the pan in a single layer. Drizzle with olive oil (about 2-3 tablespoons) and toss until everything is lightly coated.
- Sprinkle the vegetables evenly with 1 teaspoon of the salt.
Roast the Vegetables and Garlic
- Slice the top off the head of garlic to expose the cloves. Drizzle the cut side with a little olive oil and place it on the sheet pan with the other vegetables.
- Roast for 35 to 40 minutes, stirring the vegetables halfway through. The vegetables are ready when they are fork-tender and have golden, caramelized edges.
Blend Until Silky
- Let the roasted vegetables cool slightly. Transfer the cauliflower and potatoes to a blender. For a nice garnish, set aside about 1/3 cup of the smaller roasted pieces.
- Squeeze about half of the soft, roasted garlic cloves into the blender. Add the vegetable broth and 1 tablespoon of white miso paste (see notes).
- Blend until the soup is completely smooth and creamy. If using an immersion blender, add all ingredients to your pot and blend there.
Warm, Season, and Serve
- Pour the blended soup into a large pot over medium heat. Warm gently, stirring occasionally.
- Stir in the remaining 1 teaspoon of salt and the black pepper. Taste the soup and adjust seasoning as needed.
- Ladle the hot soup into bowls. Garnish with the reserved roasted vegetables, a sprinkle of chopped chives, and fresh black pepper. For an extra special finish, top with a drizzle of brown butter and crispy sage leaves.
Notes
Chef's Secret Ingredient: The recipe instructions call for 1 tablespoon of white miso paste, which adds a wonderful savory depth (umami). While not in the primary ingredient list, it is highly recommended for the best flavor.
Ingredient Tip: Use Yukon Gold potatoes for the creamiest texture. Russet potatoes can work, but they may result in a slightly grainy soup if over-blended.
Blender Safety: When blending hot soup in a countertop blender, always let it cool slightly, work in small batches, and remove the center cap of the lid, covering the opening with a folded kitchen towel to allow steam to escape safely.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. The flavor often improves the next day.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 8gFat: 10gSaturated Fat: 1.5gSodium: 950mgPotassium: 1100mgFiber: 8gSugar: 9gVitamin A: 25IUVitamin C: 60mgCalcium: 80mgIron: 2.5mg
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