Cauliflower can be grown year round in the region I live in, albeit different varieties, but it’s most common around this time of year. Combined with main-crop potatoes, white beans for a filling protein boost, and hardy rosemary, it’s a velvety soup with subtle, delicate flavours.
I think many of us probably grew up with the cauliflower cheese kind of cauliflower potato soup, absolutely drowning in orange cheese to try to make up for an otherwise lacklustre and bland soup. Luckily, this version doesn’t need cheese! It’s delicious as is.
Sourdough rye bread croutons take things over the top here (replacing cheese, I guess) and add a nice textural element to an otherwise smooth dish. You can use any kind of bread (see substitutions) but the rye is a very nice pairing.
Why You Should Try This Recipe
While a beige soup might seem boring, this is anything but. Minimal, definitely, but not bland – the croutons make all the difference, so be sure to include them, or serve with a good crusty bread.
- It’s a one pot recipe: everything is done in one pot, including the blending, for minimum dish clean up.
- No need to peel: potato skin adds to the soup and is best left on. Avoid very thick-skinned baking potatoes and look for those with a thinner skin.
- It’s higher protein: thanks to the beans, this is a creamy soup that also works well as a meal with about 14 grams of protein per serving. You don’t notice the chickpeas or beans after mixing.
Ingredient Notes and Substitutions
- Rosemary: use just rosemary if you prefer, or go with dried herbs (e.g. herbes de Provence). Rosemary and thyme are both very good dried. If you go that route, make sure to use smaller amounts (to taste).
- Vegetable broth: homemade is excellent but store bought can also be used.
- Potatoes: floury potatoes are ideal for this soup and will make for a creamier end result. Russet potatoes, which are widely available, are a very good option. Use a potato that you’d use for mashing, rather than potato salad.
- White beans or chickpeas: I prefer white beans over chickpeas, but both are good. Is using canned beans, rinse once, soak in cool water for half and hour, then rinse again before using.
- Dark rye bread: any kind of bread you have on hand, preferably slightly stale, will work for croutons. I recommend one with lots of flavour, like a strong sourdough rye.
Step by Step
1. Prep the soup: sautee the onion, garlic, and herbs, then add the broth and vegetables. Simmer while you make the croutons.
2. Make the croutons: mix the bread cubes with oil and salt and bake until crisp.
3. Puree the soup: use an immersion blender to mix until smooth and creamy.
4. Serve hot: top with croutons and serve immediately.
Use a good vegetable broth, homemade if you can wrangle it, for this recipe. It relies on solid base flavours like the stock, garlic, and rosemary, so you can’t have any ingredients that you don’t like the taste of.
I use a different method for this soup than I typically do for others, and don’t sauté all the vegetables. The cauliflower and potatoes are added after the stock for two reasons. One, potatoes in particular tend to stick to the bottom of the pan and easily burn, and two, adding to the stock makes for a nicer colour of soup. This is the typical German style of cauliflower soup.
How to Store
Storage: leftovers will keep well, without croutons, for about three days in a sealed container in the refrigerator.
Freezing: this soup freezes very well. Place the cooled soup in airtight containers and freeze for up to six months. Thaw in the refrigerator before reheating as usual.
- Only use water in a pinch: usually I would say that water and vegetable broth can be used interchangeably with correct seasoning, but this recipe relies on good basics. If necessary you can use water but be sure to season effectively.
- No immersion blender: if you don’t have an immersion blender, you can puree the soup in a regular standing blender. If it’s not heat safe, then make sure to cool the soup before blending, and then heat it back up again before serving. I use my immersion blender every day and highly recommend having one in the kitchen.
- Try frozen cauliflower: frozen can be used in the same way as fresh for this recipe, as it’s cooked in the broth and not sautéed first. Simply add as directed in the recipe card.
If you make this Cauliflower Potato Soup or any other soups and stews on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Creamy Cauliflower Potato Soup
- 2 teaspoons olive oil
- 1 medium yellow onion diced (~70 grams)
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary leaves minced (1-2 sprigs)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper to taste
- 1 litre vegetable broth
- 500 grams potatoes, roughly chopped
- 300 grams cauliflower roughly chopped (1/2 head)
- 180 grams cooked chickpeas or white beans
- 2 thick slices rye bread cut into cubes
- 1 teaspoon olive oil
- ¼ teaspoon sea salt
- Heat a large pot over low-medium heat with the oil. Add the onion and cook for a couple of minutes, stirring occasionally, until translucent and fragrant.2 teaspoons olive oil, 1 medium yellow onion
- Stir in the garlic, rosemary, pepper, salt, and cayenne pepper, and cook for about 30 seconds, until fragrant.3 cloves garlic, 2 tablespoons fresh rosemary leaves, 1 teaspoon black pepper, 1 teaspoon sea salt, 1/2 teaspoon cayenne pepper
- Pour the vegetable stock into the pot, followed by the potatoes, cauliflower, and beans. Stir to mix, then increase the heat and bring to a boil before reducing to a simmer, covered.1 litre vegetable broth, 500 grams potatoes, roughly chopped, 300 grams cauliflower, 180 grams cooked chickpeas or white beans
- Simmer for 30-35 minutes, or until the vegetables are fork-soft. Puree with a stick blender or carefully with a standing blender (make sure it’s heat safe).
- Taste for seasoning and add more salt as needed. Serve hot, topped with croutons.
- Preheat the oven to 200°C (400°F). Place the bread, oil, and salt onto a baking sheet and use your hands to mix until the bread is coated.2 thick slices rye bread, 1 teaspoon olive oil, 1/4 teaspoon sea salt
- Bake for 15-20 minutes, or until crisp and golden. Serve immediately. This can also be done in a frying pan but there’s a high risk of burning the bread.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.