This Creamy Cauliflower Vegetarian Potato Soup is flavorful, delicious, and all kinds of healthy. Loaded with roasted cauliflower and potatoes, this easy soup recipe is vegan, vegetarian, dairy-free and Whole30 friendly.

Two bowls of cauliflower vegetarian potato soup. They are topped with homemade crotons and green onion. One bowl have a spoon in it and there is another spoon next to it on a white napkin.

Is it soup season?

It is the first week in January and I am pretty sure it is officially soup season.

Wait. There is no such thing as “official soup season?” Seriously? We have National Donut and Spaghetti Day….but not soup season? Well, that’s not cool.

Creamy vegetarian potato soup

Well, who needs an official season to love on some amazing and healthy soup. This Cauliflower Vegetarian Potato Soup is so my cozy jam at the moment and a recipe you should totally add to your rotations.

It is loaded with flavors from roasted cauliflower (which is silly easy to make), sautéed onions, and hearty potatoes. It won over my cauliflower-iffy family (including my brutally honest 9-year-old) and is made with minimal, simple ingredients so that it can be something you enjoy without having to run to the store for one obscure ingredient.

The talented veggie-loading guru Heather Staller aided in the development of this recipe. Some of her other veggie-loaded TNN creations include Healthy Taco Stuffed Peppers, Healthy Sweet Potato Pancakes, and Banana-Spinach Pancake Pizza.

Cauliflower florets on a baking sheet on a tray, drizzled with olive oil.

Why this creamy potato soup is so good:

  • It is dairy-free. Lots of creamy soups get their richness from cream, milk or cheese. But this healthy soup achieves that flavorful creaminess from roasted cauliflower and potatoes blended together with olive oil, sautéed onions and garlic….making it the ideal plant based soup that still holds oodles of flavor.
  • This soup is a delicious and easy way to get cauliflower into your belly. Something magical happens in the flavor department when you combine cauliflower and potatoes. Even the most iffy of cauliflower eaters will fall in love with this potato soup.
  • It is adaptable. Use whatever kind of potato you have on hand. Grab frozen cauliflower florets out of the freezer to roast. Make it in your Instant Pot. Top it with whatever dazzles you. Make this soup work for you and your family.
  • It’s easy to make and comes together quickly. My goal with every TNN recipe! This cauliflower potato soup is perfect thing to whip together when you need a hearty side or start to dinner.

FAQ

Can I use a different kind of potato? I find that Yukon Gold or other “yellow” potatoes have the best flavor in this soup, but any kind of potato you have will work well.

What kind of broth should I use for this soup? You can use homemade or store-bought vegetable or chicken broth (if vegetarian is not needed). If buying your broth, I recommend choosing a low-sodium variety so you can control the salt level of your soup by adding salt after it cooks. Since the color of broths vary greatly from brand to brand, the color of your soup might be lighter or darker in color than the pictures in this post.

Cauliflower Vegetarian Potato Soup after cooking, blended by an immersion blender and ready to be served.

Can I make this in the Instant Pot (pressure cooker)? Yes, you can make the soup all the way through Step 4 with the Saute function then do Manual high pressure for 3 minutes. Quick release then complete step 5, blending the soup.

Can I make this soup in the Slow Cooker/Crock Pot? Unfortunately, since you are roasting the cauliflower and sautéing onion in this recipe, it doesn’t work very well as a slow cooked soup. 

Cauliflower Vegetarian Potato Soup in a bowl topped with croutons, sliced green onion and a little olive oil.

Soup topping ideas

This vegetarian potato soup is pure magic on its own, but if you want to bump it up a notch, here are some topping ideas to bring this healthy soup next level.

  • Croutons. Either you favorite store brand or easy homemade ones. I love the crunch these add to the soup and I included a quick homemade version you can make. Omit for Paleo and Whole30 or make with gluten free bread if you need gluten free.
  • Toasted sliced almonds or other nuts. These will also add a lovely crunch to this soup.
  • Sliced green onion or chives will add some freshness.
  • Fresh parsley or dill will, too.
  • Drizzle extra olive oil on top.
  • If you don’t need the soup to be dairy-free, a sprinkle of parmesan or other shredded cheese on top would be delicious.
  • Serve some bread on the side for dipping.

Other delicious and easy veggie-loaded soup recipes…

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Two bowls of the delicious vegetarian potato soup made with cauliflower, topped with homemade crotons and green onion. One bowl have a spoon in it and there is another spoon next to it on a white napkin.

Made this recipe?

And you totally loved it, right? Awesome! I’d love for you give it your review below! 👇 And make sure to share your veggie-loaded creations on by tagging me on Instagram!

Overhead on two bowls with cauliflower vegetarian potato soup served with croutons and two metal spoons
4.88 from 8 votes

Creamy Cauliflower Vegetarian Potato Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine: American
Course: Soup
This Creamy Cauliflower Vegetarian Potato Soup is flavorful, delicious, and all kinds of healthy. Loaded with roasted cauliflower and potatoes, this easy soup recipe is vegan, dairy-free and Whole30 friendly.

Ingredients
 

  • 3-4 cloves garlic cloves, skins on
  • 1 head cauliflower, cut into small florets, about 4 cups
  • 3 tablespoons olive oil, divided
  • 2 cups chopped onion , 1/2 large or 1 small
  • 1 teaspoon dried Italian seasoning
  • 1 pound Yukon Gold potatoes, washed and cut into 1/2 inch pieces
  • 2 tablespoons balsamic vinegar
  • 4 cups vegetable broth
  • 1 teaspoon salt, divided, or to taste
  • black pepper to taste

Equipment

  • Immersion Blender

Instructions
 

  • Preheat oven to 425℉
  • Place cauliflower florets and whole garlic cloves in the center of a baking sheet. Drizzle with one tablespoon of oil and sprinkle with a 1/4 teaspoon of salt. Toss together then spread out evenly across the pan. Roast until cauliflower is golden brown, about 12 to 15 minutes.
  • While cauliflower is roasting, heat remaining 2 tablespoons of oil in a large pot over medium heat. Add chopped onion and saute until lightly browned. Stir in Italian seasoning and balsamic vinegar. Add potatoes then cover with broth. Simmer until cauliflower is finished roasting.
  • Once cauliflower is done, set garlic cloves off to the side until cool enough to handle. Add cauliflower to the soup pot and simmer for 5 minutes or until all the vegetables are very soft. Peel skin off of the garlic and add it to the pot.
  • Once all the vegetables in the pot are well cooked, use a hand-held immersion blender to puree soup until smooth. Season with remaining salt and pepper. Taste and add more seasoning if needed.
  • Enjoy warm. Top soup with a drizzle of olive oil, croutons, or other garnishes if desired.

Notes

  • I find that Yukon Gold or other “yellow” potatoes have the best flavor in this soup, but any kind of potato you have will work well.
  • You can use homemade or store-bought vegetable or chicken broth (if vegetarian is not needed). If buying your broth, I recommend choosing a low-sodium variety so you can control the salt level of your soup by adding salt after it cooks. Since the color of broths vary greatly from brand to brand, the color of your soup might be lighter or darker in color than the pictures in this post.
  • You can prepare this vegetarian potato soup in the Instant Pot (pressure cooker). Make the soup all the way through Step 4 with the Saute function then do Manual high pressure for 3 minutes. Quick release then complete step 5, blending the soup.
Calories: 181kcal, Carbohydrates: 27g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 1051mg, Potassium: 695mg, Fiber: 5g, Sugar: 7g, Vitamin A: 334IU, Vitamin C: 66mg, Calcium: 50mg, Iron: 1mg