Go Back
+ servings
Overhead on two bowls with cauliflower vegetarian potato soup served with croutons and two metal spoons
Print Recipe
5 from 2 votes

Creamy Cauliflower Vegetarian Potato 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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Diet: Vegetarian
Keyword: added veggie recipes, cauliflower soup, dairy-free soup, healthy soup, paleo soup, potato soup, vegan soup, vegetarian soup, whole30 soup
Servings: 6 servings
Calories: 181kcal


  • Immersion Blender


  • 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


  • 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.


  • 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